Spinach Tomato Avocado Scramble

 

My little guy LOVES eggs so, I decided to add in some spinach one day for some extra nutrients.  He can also eat a whole avocado in one setting so I added that for good measure.  This is one of my new favorite breakfasts and I love that my little guy is getting a great nutritious start to the day! 

 



Ingredients:

• 3 eggs
• 1 small handful spinach, lightly diced
• 5 cherry tomatoes, cut in fours (you can always add more)
• 1/2 avocado, diced
• 1 tablespoon milk
• 1/2 tablespoon butter
• salt and pepper, to taste

Directions:

In a large bowl whisk together eggs, milk, spinach and tomatoes.

Melt butter over medium heat in a large skillet and add egg mixture.

Let cook for about a minute and begin to scramble with a wooden spoon.

Cook eggs until no longer runny, stirring frequently.

Top eggs with avocados and serve.

Cranberry Orange Juice

This is absolutely delicious and refreshing!  Every time my father in law comes over he always has this on hand.  He started bringing this over about a year ago and it took me a couple times to ask about it.  At first it didn't really sound appealing however, I am ADDICTED.  You can really any flavor of cranberry juice and  you call always add more or less of either one.

Ingredients:

• Crushed ice, however much you like
• 2/3 cup orange juice
• 1/3 cup cranberry juice

Directions:

Add ice to your favorite cup.

Top ice with cranberry and orange juice.

Stir and enjoy.

Tortellini and Andouille Sausage Soup

Adapted from Little Fellows Crockpot Cheese Tortellini

 

I love when Pinterest recipes turn out FANTASTIC.  As I have said before, I have a love/hate relationship with my crock.  I have tried LOTS of recipes and have only really liked a few of them.  This one is a WINNER....  My husband has been out of town for business and I knew this was one he wouldn't like.  So, I whipped this up and froze in individual Ziploc bags for future lunches. 

 

Ingredients:

• 1 bag frozen tortellini, any kind
• 2 cans diced tomatoes, Italian style
• 2 cups spinach
• 1 pack Andouille sausage (4 links), sliced in circles
• 1 block cream cheese, diced
• 1 quart chicken broth
• 1 cup water
• 2 garlic cloves, grated or minced
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh basil, chopped
• 1 bay leaf
• pepper to taste

Directions:

 

Brown sausage in a large skillet until browned.

 

Add sausage and all remaining ingredients into a lightly greased crockpot.

 

Cook on low for 6 hours, stir and serve.

Soy Ginger Brussel Sprouts

Adapted by Celeste Cooks, Sweet, Sticky, and Spicy Brussel Sprouts

These are absolutely mouthwatering.  I am a huge brussel sprout fan and these, "blew my mind."  The perfect amount of sweet and spice with a hint of citrus!  My husband is out of town on business so, my dinners this week have been random and AWESOME.  Tonight consisted of these bad boys, carrots and hummus with a spinach smoothie...  These are a perfect side dish for any dinner and come together pretty fast. 

Ingredients:

• 1 lb brussel sprouts, trimmed and cut in 1/2
• 1 tablespoon vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons Agave Nectar
• 1/2 teaspoon ginger, freshly ground
• 1/4 teaspoon sesame seeds
• 1/4 teaspoon red pepper flakes
• juice and zest from 1 small lemon
• salt and pepper, to taste

Directions:

Mix together oils, ginger and red pepper flakes in a small bowl.  Transfer mixture into a large skillet and heat on medium/high heat.

Add brussel sprouts to skillet when oil is hot and let cook for about 5 minutes, stirring frequently.

Stir soy sauce and let simmer for another 5 minutes.

Add lemon juice/zest, Agave and salt and pepper.   Let brussel sprouts caramelize and serve. 

Crockpot Mesquite Chicken

 

Recipe adapted from Food, Family & Finds Smothered Chicken Legs

 

Ingredients:

• 8 chicken legs
• 2 cans petite diced tomatoes
• 2 cups baby carrots
• 1 sweet onion, sliced
• 4 medium yellow potatoes
• 2 packets Mesquite chicken seasoning
• 1/2 cup vegetable oil
• pepper, to taste

 

Directions:

 

In a large Ziploc bag add oil, Mesquite seasoning and chicken, shake until completely coated.

 

In a lightly greased crockpot layer tomatoes, onions, chicken and potatoes.

 

Sprinkle with salt and pepper.

 

Cook on low for 6-8 hours and serve. 



Broiled Balsamic Glazed Bread and Bruschetta

For all of you who don't know, I am a HUGE bread lover.  Especially, when its doused in olive oil and balsamic vinegar.  My husband always tells me that he knew he wanted to marry me on our first date at his Senior prom because, I wasn't afraid to order what I wanted and I literally ate a whole thing of bread with balsamic before our meal.  Needless to say, I also finished my whole meal and ordered a double cheeseburger after the dance.  A local restaurant has this amazing wood fired bread with balsamic glaze and I have been craving it so bad....  I also love bruschetta so I decided to make both and have a delicious snack!

Ingredients:

• 1 baguette, sliced at an angle
• 1/2 cup balsamic vinegar
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 2 tablespoons olive oil
• 1 clove garlic, zested or grated
• handful of basil, lightly chopped
• 1/4 cup cherry tomatoes, lightly diced

Directions:

Bring oven to a broil.

Mix tomatoes and basil in a small bowl. 

In a small sauce pan bring balsamic vinegar and sugars to a soft boil and let simmer, until it thickens just a bit.

Place bread slices on a foil lined/lightly greased cookie sheet.

In a small bowl mix oil and garlic.  Spread evenly over each piece of bread and place in broiler until edges start to get crisp and golden.  Remove from oven and drizzle each piece with balsamic glaze.

Add about a tablespoon of the glaze to the tomato/basil mixture along with any extra olive oil and stir.

Top 1/2 of the bread pieces with the tomato/basil mixture and serve.

Crock Pot Baked Beans

Confession, I always buy Bushs Home Style Baked Beans, ALWAYS.  When they are heating up I add a little bit of molasses, brown sugar and yellow mustard for a little extra kick and our family loves them.  However, they can be a little pricey...  We had a friend coming over to smoke a brisket and baked beans were an obvious pairing.  However, since he was spending so much time smoking the brisket, I thought it was only fair to make homemade baked beans.  These were PERFECTION!!!!!  I don't know if I should be impressed or disgusted with the fact that 4 1/2 of us scarfed down about 3/4 of the batch.  At least I know everyone loved them as much as me!

Ingredients:

• 1 bag navy beans, soaked and boiled until softened
• 1 cup water from boiled beans
• 1/2 package uncooked bacon, chopped
• 1 1/2 cups ketchup
• 1 cup brown sugar
• 1/4 cup molasses
• 1 large sweet onion, diced
• 2 tablespoons yellow mustard
• 2 tablespoons A-1
• 2 tablespoons Worcestershire

Directions:

Soak beans overnight as directed on package in a large pot.

Bring beans to a boil for about 15 minutes or until tender.

Drain beans and place into a lightly greased crockpot with onions.

In a large mixing bowl whisk together all remaining ingredients and pour over beans.

Cook on low for 8-10 hours or high for 6-8 hours.