Tag Archives: recipes

Ready for Thanksgiving, Round 2

Good morning, folks! Sorry I never checked in yesterday. It was a hectic day to say the least, and I taught my normal double-header last night. By the time I made it home at 8 pm, I had enough time to shower and clean up my kitchen (because who wants to leave for vacation with a sink full of dirty dishes?!) before I had to hit the sack. My body basically collapsed into a slight coma as soon as I laid down. But I slept hard, and woke up early to get in my normal Wednesday morning run.

Morning Run

I’ve said this before, and I’m hoping I won’t say it many more times, but this morning’s run was my coldest yet!

photo(2)My other weather app (KY3 weather app) told me it was also 16 degrees, but that the ‘Feels Like’ temp was 6 degrees. Umm BRRRRRR!! I bundled myself up in two bottom layers, a long sleeve cold-weather compression top, my running puffer vest, and my usual ear warmer and gloves. I’m pretty sure I looked about like the Michelin Man this morning running around my neighborhood.

michelin_manYup, that was me. When I stepped out of my front door, it definitely felt like 6 degrees, and it didn’t matter what I was wearing. I was going to be frozen no matter what! Or so I thought. About 3 miles down the road, I started getting too warm and had to take off my gloves. Yup, that is how warm I get when I run. It’s still crazy to me!

I tried to make it to 7 miles in an hour, but I just couldn’t make it today. My legs were too cold, and I made it to 6.93 at the hour mark. Oh well, I almost made it! And more than anything, I was thankful to get this run out of the way before we head off to St. Louis this evening.

And speaking of heading off to STL, my turkey hat is in my suitcase and ready to trot tomorrow morning!

image(10)That’s your sneak peek. 🙂  I’ll have Nick take some wonderful pics of me tomorrow before the race. I’m hoping I can get it to stay on my head!

We’re heading out after work this evening and should be at Nick’s parents house around 8 tonight. Then I’m hoping to get a good night’s rest before our 5K. Sometimes Mac has some issues with getting a full 8 hours of sleep when we travel, but mommy is hoping he will cooperate and sleep in past 5:30!

Cauliflower Salad

And now for a quick and easy salad recipe! As requested by Dede, here is my mom’s cauliflower salad. Just be warned that for a salad, it is nowhere near healthy, and all the measurements aren’t exact. She doesn’t measure one thing when she makes this, so I’m mostly guessing!

photo(33)This is the salad she made for our Thanksgiving dinner last weekend. It’s always a hit around our dinner table, and it’s super convenient to take to parties/gatherings.

You’ll need:

  • 2 bags of romaine lettuce (or enough to almost fill a large serving bowl!)
  • 1 head of cauliflower,  cleaned & chopped into bitesize pieces
  • 1 cup Miracle Whip salad dressing (use Light if you prefer)
  • 1.5 cups of crispy cooked bacon, crumbled
  • 1/3 cup white sugar
  • 1/4 cup parmesan cheese

This salad is put together in the bowl you will serve it in. It’s also assembled in layers, and all you have to do is toss it right before serving!

Begin with the lettuce as your base, and layer the cauliflower evenly across the top of it. Next will be your Miracle Whip. Using a flat spatula, spoon the salad dressing over the top of the cauliflower and spread it out evenly to form a flat layer over the cauliflower. You may need more dressing to get a nice thick layer over the top depending on the size of the bowl you’re using. If you feel like you’re using too much, don’t worry. This salad can turn out too dry if you don’t use enough Miracle Whip!

Next, sprinkle on the bacon evenly, followed by the sugar, and lastly, the paremesan cheese. Since all the ingredient servings are approximate, feel free to use more or less to make it work for you! You can toss the salad immediately to serve, or you can cover it tightly and keep it in the fridge. My mom has kept this salad premade in the fridge for up to 2 days and it was fine. Beyond that, I’m not sure how it will hold up. 🙂

Easy peasy! Enjoy your cooking/traveling/eating these next couple of days. I’ll be right there with you dealing with crazy traffic, stuffed bellies, and too much family time. But remember the real reason for the holiday and everything we have to be thankful for. And maybe, just maybe, these positive thoughts will help us deal with the stress of too many family members in one house. 🙂

Have a great Thanksgiving! I’ll check in as soon as I can – see you then!

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Pumpkin Spice & Chocolate Chip Cookies

Happy Monday! It’s Columbus Day AND National Dessert Day so let’s celebrate with something sweet!

I was experimenting in the kitchen last night after dinner because my sweet tooth was raging. I have seen these easy 2-3 ingredient recipes all over Pinterest, so I had to give it a shot!

pumpkincookieEasy Pumpkin Spice & Chocolate Chip Cookies

Ingredients:

photo(74)

  • 1 box Spice Cake Mix
  • 1 Can of Pumpkin
  • 3/4 cup semi-sweet chocolate chips (not pictured)

Combined the pumpkin and the spice cake mix in a large mixing bowl.

photo(85) photo(84)Mix it well – it’s a little tough to get fully combined! Next add your chocolate chips. And that’s it! Now you’re ready to drop the dough onto lightly greased baking sheets. Be careful. It’s sticky stuff!

photo(83) photo(82)You will end up having to lick a lot off your fingers, but since this recipe is egg-free, you could eat the whole bowl uncooked if you wanted!

Ooey gooey!
Ooey gooey!

photo(80)Bake the cookies at 350 degrees for around 12 minutes. The cookies will remain fairly soft and will poof up nicely thanks to the cake mix.

photo(77) photo(79)And voila! How much easier can it get??

This recipe made around 2 dozen cookies plus a few extra, depending on how much of the dough you snack on. I had to eat at least 3 of them straight out of the oven because they were so amazing!

photo(76)They look like pumpkiny-puffs and are a mix between a cake and a cookie in texture. The pumpkin keeps them from getting too stiff, so they are also very moist.

photo(75)And if you’re lucky like me, they will cause any tiny dog in your house to cry incessantly for at least 20 minutes.

photo(86)So celebrate National Dessert Day today by making these easy-peasy little treats. My coworkers lucked out, and I brought in most of these to share. Nick and I don’t need to eat 24 cookies on our own, that’s for sure!

Happy baking!

Green Beany Evening

It was another scorcher today in Springfield! Highs almost hitting 100 degrees led to quicker than normal walks for Mac and a sweaty mama. Jazzercise was especially tough tonight. The insane heat just makes me lethargic by the end of a workout! Luckily, I had a few more students than normal tonight, and it brought extra energy to the room!

Lunch

Lunch was veggie-filled and nutritious today! I’ve been in the salad mood lately, as you know if you’ve read any of my posts!, and today was no different. I quickly threw together a spring mix salad with carrots, snap peas, and the very last of my sweet peppers!

photo(55)I love when my lunch salad is full of colors! But bye bye peppers. So long until I can make it back to the Sam’s produce section again.

I was wanting more veggies, so I heated up the leftover sauteed broccoli slaw I made last night. I was just as good the 2nd time around!

photo(54)While I polished off the last of the slaw, I started hunting for protein options to finish off my meal. Bagelthins have been another theme lately, so I started with my last whole wheat Bagelthin and topped one side with low fat cottage cheese. I cooked up a quick egg in the microwave to go into the bagel sandwich along with a little mustard.

photo(53)I know, it looks gross. But it was completely delicious! I put 1 egg into a coffee mug with a splash of unsweetened almond milk and salt and pepper. I whipped it all together and let it cook on high for about 1 minute. It became a poofy little eggy ball, so the shape wasn’t perfect for my sandwich. But it was delicious regardless! The hot egg melted the cottage cheese a little, making for an extra savory and messy lunch.

photo(52)Mmmmm messy, gooey goodness!!

This hot sandwich hit the spot! My recent bagel sandwiches have been an awesome part of my midday meals lately. I tend to go through food trends a lot though. If I love something, expect to see it everyday for about 2 weeks before I move onto something else that I’ve discovered I like. Creature of habit….but what can I say?

Balsamic Roasted Green Beans

Dinner tonight was extra green beany! I bought a package of fresh beans this weekend, and they were already looking a little sad. So I knew they needed to be on the menu tonight!

I combined:

  • 1 package fresh green beans
  • 2 TB balsamic vinegar
  • A sprinkling of minced onions
  • Salt and pepper

I tossed the above in a large bowl until the beans were well coated. I then spread them out on an aluminum foil lined  baking sheet that had also been sprayed with Pam Olive Oil.

photo(56)I sprinkled a little more salt and pepper on the beans, and then put the pan in the oven to cook for around 25 minutes at 375 degrees. Around the 15 minute mark, I pulled out the pan and mixed them around a bit before finishing cooking. Cool and enjoy! The balsamic vinegar will make your house smell amazing!

And FYI, Nick recommends that you sprinkle the mixture with Parmesan cheese before baking. But this lactose-intolerant girl didn’t want to push it tonight 🙂 The green beans by themselves were amazing, even without the smelly cheese! Green beany evening was a win!

Have a great night!