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Recipes

RECIPE: Slow Cooker Beef & Broccoli

If you would have asked me 1o years ago if broccoli would be one of my favorite veggies, I would have told you you’re absolutely nuts.

My parents can attest that any veggie was my enemy. Truth is, I grew up absolutely hating veggies.

As an adult, I’ve learned the value of veggies and shockingly just how good they can be.

When I started experimenting with broccoli, my now husband told me I should try ‘Beef and Broccoli.’ So we made a deal  – the next time we ordered Chinese food we would try some.

I fell in love with it. Jon had always been a fan of it, but it’s beef and broccoli that helped make broccoli one of my favorite veggies!

So naturally, when I was looking for a good meal prep meal for the week I looked for something that would include broccoli. That’s when this My Fussy Eater ‘Beef and Broccoli’ recipe magically appeared in my Facebook feed. Don’t you just love when that happens? 

Ironically, the day before I found this recipe I had just purchased a rice cooker/slow cooker/steamer on Amazon. This recipe would allow me to test it out – so I had to try it!

It was SUPER simple – it just takes a little time. All you need to do is take a handful of ingredients including (but not limited too) onions, flank steak, soy sauce into your slow cooker. Now it’s time to let your slow cooker take care of the rest! Cook on high for 3 hours or on low for 4-5 hours. When time runs out, you’ll take some “juices” and add corn starch – throw it back in the slow cooker and cook for 30 additional minutes.

While your beef is cooking, you can make rice and steam your broccoli (I made both in in my new rice cooker which BTW was absolutely AMAZING. It made PERFECT RICE – you know how hard that is?) Anyways, you can buy it here if you’d like!

This is the final product. Need I say more?

I wish I would tell you how amazing it was, but to be honest my husband ate the whole first batch I made because it was so good. He said it’s even better than getting it from a restaurant because it tastes so fresh! (Isn’t that the truth with most homemade things ;)).

Anyways, he asked me to make it again for this week’s meal prep but DOUBLE the recipe. So last night, I was able to try it. It was just as he had described – OUT OF THIS WORLD.

Check out the full recipe on My Fussy Eater.

Recipes

MEAL PREP: CHICKEN BURRITO BOWLS

New year, new you.

It’s a phrase we’ve all heard (and rolled our eyes too). Truth is – many of us (including myself) want to make this year about improving our overall health.

I’ll be honest and say that improving my health was my goal last year as well, but I only did it for so long. This year, I truly feel committed to a healthier lifestyle. My husband and I joined a fabulous gym, booked personal training sessions and have begun to improve our diet.

I’ve found when you’re trying to eat healthier, it’s way easier to plan out every meal. If you plan out your meals, junk food and sweet treats aren’t as tempting. Unfortunately, meal planning (for the most part) is not as fun as it sounds. Spoiler alert: you may have to skip a Netflix binge :(. 

On Monday, I spent the day in the kitchen preparing snacks, dinners, and lunches for both my husband and I for the rest of the week.

Our lunch this week – Chicken Burrito Bowls.

I found this recipe for Chicken Burrito Bowls on Tasty. It’s “shut up good” and healthy for you!

A word of warning – if you’re going to make this recipe make sure you cook your rice first (if you haven’t already). Since it doesn’t list it as a step in the recipe, I always forget!

If you haven’t cooked rice before – just know it takes a hot minute (like an hour). 

The recipe is SUPER SIMPLE. All you need to do is take chicken, peppers and a red onion – season them and pop them into the oven for 25 minutes. When they’re done you’ll take them out to start assembling your bowl with a variety of other ingredients.

Here’s the final product. It’s simple, healthy and delicious!

Do you meal prep? If so, have any good recipes?

 

Recipes

RECIPE: Gingerbread Cookies

First and foremost, I hope you all had a wonderful Christmas.

It was mine and Jon’s first Christmas as Mr. & Mrs. and we loved every minute of it! I mean what’s not to love when you’re surrounded by good food and the people you love?

The days leading up to Christmas were extremely busy. Along with working, we were planning on what we would make for both of our upcoming Christmas parties.

On Christmas Eve, Jon and I joined his family at his Aunt and Uncles house to celebrate the season; while on Christmas Day we hosted my parents. This was our first year hosting on Christmas Day – we made a beautiful beef tenderloin (to be featured in a future blog post) among other treats!

This blog post is about what I made for Jon’s family party on Christmas Eve, DELICIOUS Gingerbread Cookies.

I mean, what is Christmas without cookies?

I’ve never made homemade Gingerbread Cookies (and my mom admitted she hadn’t either) – so I was slightly intimidated. Much to my relief, it wasn’t that hard! It just took a lot of planning since the dough needed to rest for 2-8 hours.

I followed this recipe I found on Food.com. It was super easy and extremely tasty! The cookies had just enough ginger – not to much, but not too little. The cookies also turned out to the be the perfect texture (I didn’t overcook them!)

After I had created the cookies, I went a head and created a sugar glaze to place on top of them.

  • 1 1/4 cup powdered sugar (sifted)
  • 3 tablespoons of Milk
  • 1 teaspoon vanilla extract (optional)

You take all the ingredients above – mix them together and brush the mixture onto your cookies. It took the gingerbread cookies to a new level!

What did you make this holiday season?