Daily Archives: 04/22/2016

For Peanut butter & Chocolate lovers

I absolutely love smoothies. They are a great treat to have for breakfast or as a snack in the afternoon for when you have a sugar craving and before or after workouts. I too am a HUGE fan of chocolate and peanut butter and love adding both of these sweet companions to my smoothie.

This smoothie consists of six healthy essential ingredients you likely always keep on hand and it can be ready in no time. Chocolate for breakfast or as a snack, include me in! How could this not be great, though? It has three of the excellent flavors, banana, peanut butter, and chocolate all together in one decadent anytime of the day treat.

This is one creamy, protein-rich smoothie you are going to admire!

Chocolate Peanut Butter and Banana Shake

Two large overripe bananas, peeled, sliced and frozen*
1 cup original almond milk or regular milk (or more to thin as desired)
3/4 cup ice
1/4 cup creamy peanut butter
2 Tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
2 tbsp honey (optional)

Directions

Add all ingredients to a blender a process until well pureed. Serve immediately.

Notes: that the sweetness of this smoothie comes from the ripeness of the bananas so be sure to use some that are well ripened. If you still would like it a little bit sweeter you could add in a little honey or cut back a touch on the cocoa powder.

Recipe source: adapted from Cooking Classy

Coming up next week:

Parmesan Ranch Chicken Tenders

Bacon Cheeseburger Pizza Pinwheels

It’s a surprise!!!

Then coming up in two weeks:

5-minute Peanut butter cookie in a mug

How are you doing with your confidence in cooking?

Thank you so much for reading and have a fantastic weekend! 🙂

Million dollar chicken dinner

So, I know that I’ve mentioned this in one of my last week’s posts that I would not be able to cook crockpot recipes for awhile due to the glass lid shattering. But, I ended up changing my mind and decided to be productive and made a homemade crockpot lid, so I could make the recipe I originally planned on cooking. How did I accomplish this task you might ask??? I covered the stoneware with foil extremely well, put a flat baking sheet on top of the foil next I placed two mason jars on top of the layer. Lol. The result of this crazy idea worked well. 🙂

Now on to talking about today’s recipe.

Your chicken dinner is seriously about to become fabulous!
Make dinner the highlight of your week when you create this insanely delicious Crock Pot Garlic Parmesan Chicken Recipe! This recipe couldn’t be simpler, and the flavor is off-the-charts delicious!
Not to mention it’s super rich, creamy and ridiculously yummy!
You really can’t go wrong with Garlic and Parmesan… so grab your Crock Pot and let’s begin!

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
1 C (2 sticks) of Butter, softened
1 C Duke’s Real Mayonnaise
1 C. shredded Parmesan Cheese
12 Garlic Cloves, finely minced
½ tsp Oregano
½ tsp Basil
Optional: 1 tsp fresh squeezed Lemon Juice
Optional: pinch of Salt

Instructions

1. Grease crockpot with non-stick cooking spray.

2. Prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry. Add Chicken to Crock Pot

3. Cook on HIGH for 3 hours or LOW for 6 hours {covered}

4. After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
In small mixing bowl, combine Butter, Mayo, Parmesan, Garlic, Oregano, Basil & Salt and stir well. Pour mixture over chicken. Cover, and cook on HIGH for 30 minutes more, or until done.

5. ENJOY!!

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Recipe adapted The Frugal Girls 

The charm of roasting a veggie

I cannot believe I am saying this about veggies but ever since discovering the magic of roasting them, I often imagine them saying to me “Courtney, could you, pretty please bake me? I promise I will be your forever best friend.” And not surprisingly while I was looking through my massive homemade cookbook for a side dish to go along with the main meal I found another roasted veggie recipe calling my name. I, of course, reacted to its cry lol.

Although, I do admit I can be particular about what veggie to roast because I’m not a huge fan of most vegetables. However, one of the few veggies I do like are carrots. I also love butter and garlic being baked together, and this roasted carrot recipe has a fantastic combination of all four. I hope you enjoy this recipe just as much as I did! 🙂

What is your favorite go-to veggie to roast?

GARLIC BUTTER ROASTED CARROTS

Ingredients

2 lbs carrots, diagonally cut into about 2 to 3-inch pieces
Five tbsp butter
Four garlic cloves, minced
¼ tsp salt
¼ tsp fresh ground pepper
chopped fresh parsley, for garnish (Optional)

Directions

1. Preheat oven to 425F.

2. Line a baking sheet with foil and grease it with cooking spray; set aside. Cut up the carrots and set aside.

3. Melt butter over medium heat in a medium, or large nonstick skillet or pan. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.

4. Toss the carrots in a large mixing bowl. Next, add garlic butter mixture, pepper, and salt. Stir until well combined. Transfer carrots to previously prepared baking sheet. Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender. Remove from oven and transfer to a serving plate. Garnish with fresh chopped parsley.

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Recipe adapted from Diethood