Tag Archives: food

Quick & Easy Breakfast Burritos

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Now that my lovely 7 month old daughter is crawling and all over the place, I’m finding less time for preparing myself breakfast (or lunch for that matter). I wanted something that was hot, quick, and easy to prepare while I chase my little one around the floor. I’ve made breakfast burritos before, but never thought of freezing them. Then again, there are tons of frozen breakfast foods, so why not? I have made full fat versions before, but opted for a lower carb, lower fat version this time around.

Here is my quick and easy recipe (along with some optional additions) for breakfast burritos:

Breakfast Burritos for Freezing

Ingredients:

  • 2 lbs Jimmy Dean’s reduced fat pork sausage
  • 12 eggs
  • 1/4 cup milk
  • Salt & Pepper
  • 4 oz can of chopped jalapenos
  • 16 medium soft tortillas
  • 16 slices of sharp cheddar made with skim milk (I used Kraft brand)
  • 1 bag of shredded hash browns (optional… I did not use this, but have before)

Directions:

  1. Heat a non-stick skillet over medium heat, or an electrical skillet over 375. Brown the sausage, and drain on a paper towel. Set aside.
  2. OPTIONAL: If you decide to use hash browns, cook them now on med-high heat on the skillet or 450 on an electric skillet as the package directions dictate.
  3. In a medium bowl, whisk together eggs, milk, salt & pepper
  4. If you used hash browns, leave them in the pan. If not, your pan or skillet will be empty. Add back in the sausage, then pour the egg mixture over the top. Add the jalepenos and mix. Lower the heat to medium-low to evenly cook the eggs. Cook as if you were cooking scrambled eggs, by scraping the pan every few minutes until eggs are cooked all the way through. Remove from heat and set aside.
  5. Take 1 tortilla and add about 1/3 cup of the egg mixture, top with 1 slice of cheese, then roll up into a burrito.
  6. Wrap each burrito individually with Saran Wrap, then place into a large freezer bag for freezing.

Reheating Instructions:

  1. Remove your burrito from the Saran Wrap and wrap in a paper towel. 
  2. Microwave for 45 seconds on high
  3. Flip the burrito on to the other side and cook for an additional 45 seconds.

That’s it! Enjoy!

~Katie

Pumpkin Spice White Chocolate Frappucino

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With October closing out and still a love of all things pumpkin spice… I thought I’d share a new recipe for Pumpkin Spice White Chocolate Frappucino. I recently tried a recipe for a Pumpkin Spice Frappucino that I was no impressed with (it tasted watery), so I decided to come up with my own recipe.

Here it is…

Pumpkin Spice White Chocolate Frappucino

  • 3 cups whole milk
  • 1 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 4 ounces white chocolate, roughly chopped
  • pinch salt
  • 1 cup coffee, cooled to room temperature
  • 5 large scoops vanilla ice cream

Heat the milk, pumpkin puree, spices and vanilla in a sauce pan until it just starts to simmer and remove form heat.

Add the chocolate and stir until it has melted. Let cool to room temperature. Makes approx 4 cups. (Can drink alone as Pumpkin Spice White Hot Chocolate)

In blender, put in 1 cup coffee, 1 cup of pumpkin spice white chocolate mix, and ice cream. Blend until thick.

Pour in cups and top with whip cream and cinnamon.

Pumpkin Spice Lactation Cookies

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Having a baby is certainly a feat… but breastfeeding is another feat all on its own. I had read prior to giving birth that breastfeeding was going to be difficult at first, but sticking with it would be rewarding in the end. This statement is absolutely true, at least for me. It was extremely painful, we had a bad latch, Lachlyn was losing weight and there was concern that I wasn’t producing enough milk.

Now, being told that maybe my milk supply was low was really disheartening. It didn’t matter how many stories I had read or people had reassured me that you can make enough milk for your baby, I still felt like I was failing and starving my baby. After days… weeks even, of pumping and recording my output, I realized I did not in fact have a low milk supply. It was definitely an emotional time and caused me a lot of stress.

In an effort to increase my (supposedly low) milk supply, I searched recipes for lactation cookies. I honestly don’t know if they increased my supply or not, but they are really tasty! In the spirit of October… Halloween… my birthday… and fall weather, I wanted to create a Pumpkin Spice Lactation Cookie. Here is my recipe:

Pumpkin Spice Lactation Cookies (adapted from this recipe)

  • 2 tbsp Flaxseed Meal
  • 4 tbsp Water
  • 1 cup butter (room temperature)
  • 1 cup sugar
  • 1 cup brown sugar (packed)
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup pumpkin puree
  • 2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 4 tbsp brewer’s yeast (I bought from Amazon, but you can find it in health food stores)
  • 4 cups Old Fashioned Rolled Oats
  • 1-2 cups Pumpkin Spice Hershey Kisses, chopped in a food processor (I found these at my local grocery store with the Halloween candy)

Preheat the oven to 350 degrees. Mix the flaxseed meal and water in a small bowl and let sit for 5 minutes.

In a stand mixer, beat together the butter, sugar and brown sugar until creamed. Add the eggs one at a time, mixing in thoroughly after each egg. Add the flaxseed meal/water mixture and the vanilla and mix. Add in the pumpkin puree and mix until incorporated.

In a large bowl, sift together the flour, salt, baking soda, pumpkin pie spice, and brewer’s yeast. Stir the flour mix into the wet ingredients on low until completely blended. Add the oats, mixing well. Finally stir in the chopped pumpkin spice Hershey Kisses.

Use non-stick cookie sheets or a silpat on your cookie sheets. Spoon cookie dough onto cookie sheets (approx 1 tbsp dough per cookie) about 2″ apart. Bake for 12-14 minutes. Cool cookies on the cookie sheet for 5 minutes before transferring to a wire rack for final cooling. Enjoy!

My Closet ~ 39 weeks pregnant

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So here we are… 39 weeks pregnant. That means there is only one week to go. Well, one week till my due date, which in the grand scheme of things doesn’t mean much considering no baby is coming on their due date unless you happen to have a schedule c-section. I do not. The number of days left is definitely limited though… + counting down.

Husby + I have been doing a lot around the house to prepare for our baby girl: rearranging rooms, prepping cloth diapers, washing baby clothes, finally putting together the baby’s mobile (post to come later), setting up the spare bedroom, + generally all those things you do when nesting kicks in. I’m still on the lookout for a teeny tiny bedside table for our spare bedroom, so if you know where to find one that is unfinished or birch, let me know!

Something else that creeps up with your due date is figuring out how to make yourself go into labor. I’ve heard that first time moms generally have late babies. Might be true, but I’ve also been reading up on things you can do to kickstart labor. For instance, I made a batch of Lemon Drop Cupcakes (via Lemon Sugar) that are possibly meant to cause a full-term woman to go into labor. I’ve had two, so far… nothing yet. I’ve also heard that staying active + lots of walks help out. I mowed + edged the lawn yesterday… turns out I really just feel like someone beat me up, not so much in labor. What else… acupuncture, evening primrose oil, pineapple… all sorts of crazy ideas. Do any of these really work? I mean who knows… I could eat an almond, go into labor + next thing you know pregnant women everywhere are swearing that eating almonds made X number of women go into labor. So you should definitely try it! Like, right NOW!

I’m pretty sure that I already know I’m going to miss having this little one rolling around in my belly. I feel like it will be soo weird not having those jabs + pokes all the time. Clearly she will be on the outside to distract me, but I still think I’m going to miss it.

Tank Top ~ Wet Seal / Skirt ~ Old Navy / Earrings ~ Charlotte Russe

What tips + tricks have you heard that cause labor to start… old wives tales or fact (if there is such a thing)?

~Katie

Recipe Roundup!

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Husby + I have been intrigued by the cookbook Seven Fires: Grilling the Argentine Way by Francis Mallmann. What we wouldn’t give to have a large backyard to build a fire pit in + grill a whole pig, or half a cow. One of the recipes from this week was taken from this book + even without the backyard grilling pit, it turned out excellent. I highly recommend this book!

On to the recipes:

Pork Tenderloin with Burnt Brown Sugar, Orange Confit, + Thyme via Seven Fires

 

Root Beer Float Cookies via Six Sisters’ Stuff

 

Perfect French Toast via Food Network

 

Cake Batter Rice Krispie Treats via Gimme Some Oven!

 

Enjoy!

~Katie

Recipe Roundup

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Woah, I’m way behind on posting recipes! Here are some from over the last few weeks:

Tangy Pork Sandwiches via Food Network

 

Blueberry Muffins via  Food Network

 

Cinnamon-Cream Cheese Breakfast Bars via TheKitchn.com

 

M & M Blondies via Your Homebased Mom ~ I made these for the 4th of July + substituted peanut butter m&m’s for regular ones.

 

I hope everyone is having a great weekend!

~Katie

Recipe Roundup!

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The recipes this week have turned out to be some of my new favorites! I’ve never had Eggplant Parmesan before + was really surprised how much I liked it…. even though the recipe misrepresented the cooking time. Not to leave out the cookies this week… they are really tasty! They turned out really light + fluffy even though the picture made them look more like a chewy cookie. Without further adieu… here they are:

 

Roasted Garlic Mashed Potatoes via Food Network ~ we added about a 1/2 cup of parmesan cheese to these as well. They were also a huge hit at last year’s Thanksgiving dinner.

 

White Chocolate Pumpkin Spice Cookies via Tasty Kitchen ~ mmmm I want one now!

 

Herb Omelet with Cherry Tomatoes via Gordon Ramsay’s Healthy Appetite

 

Whole Wheat Blueberry Muffins via Gordon Ramsay’s Healthy Appetitie

 

Eggplant Parmesan via Food Network ~ be forewarned, the recipe states 1 hr + 20 mins total time, but it will take you more like 2 hours.

 

Enjoy!

~katie