blueberry maple refrigerator oatmeal

April 30th, 2015
1/4 cup uncooked old fashioned rolled oats
1/3 cup milk
1/4 cup yogurt (Greek is best)
1-1/2 teaspoons dried chia seeds
2 teaspoons maple syrup (more or less to taste)
1/4 cup fresh blueberries (can also use dried)

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

forgotten chicken

April 30th, 2015

4-6 boneless, skinless chicken breasts
2 cups uncooked Minute rice
1 package onion soup mix
2 cans of cream of chicken soup
1 can water

Mix together soup, water and Minute rice.  Pour into buttered casserole dish.  Lay chicken breasts on top of rice mixture and sprinkle onion soup mix on top.  Cover with tin foil.
Bake at 275 degrees at three hours or 350 for 1 1/2 hours.  The rice on the outside edges should be slightly browned and crispy and rice on the inside soft and moist.
Recipe from

oven tacos

April 30th, 2015

2 lbs ground beef
1 small onion diced
1 small can diced green chilies
1 recipe for taco seasoning
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded cheese
18-20 hard taco shellsOptional Condiments-
Lettuce (shredded)
Tomato (diced)
Sour Cream
Olives, sliced

Preheat the oven to 400 degrees.

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.

Remove from the oven and top with any optional condiments for serving.
Recipe from

ranch cheddar chicken

April 30th, 2015

4 boneless skinless chicken breasts
1/2 cup mayonnaise
2 tablespoons dry ranch dressing seasoning
1/4 cup grated cheddar cheese
1/4 cup panko bread crumbs
crumbled bacon
cooking spray

Preheat the oven to 425 degrees.
Place the chicken in a large baking dish.
In a small bowl, combine the mayonnaise, ranch, and cheddar cheese. Spread on top of the chicken breasts.
Sprinkle the panko on top and spray lightly with cooking spray.
Bake for 25 minutes or until chicken is cooked through.
Recipe courtesy of

oven baked fajitas

April 30th, 2015

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips


Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

virginia peanut soup

April 30th, 2015

2 cups roasted, unsalted peanuts, plus 1/4 cup for garnish
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 ribs celery, chopped, plus 1/4 cup celery leaves, for garnish
1/2 teaspoon celery seed
1 bay leaf
6 cups no-salt-added vegetable broth (store-bought or homemade; see related recipe), plus more as needed
1 tablespoon fresh lemon juice, or more as needed
1/2 teaspoon fine sea salt, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/4 cup diced, unpeeled apple, for garnish (optional)

To make the soup, place the peanuts in a bowl with enough water to cover by 2 inches, and soak at room temperature for at least 4 hours or as long as overnight. Drain.

Pour the oil into a medium pot over medium heat. Add the onion and celery and cook, stirring frequently, until tender, 4 to 6 minutes. Add the drained peanuts, celery seed and bay leaf; cook, stirring, until the peanuts are heated through and coated in oil, 2 minutes.

Add the vegetable broth and increase the heat to medium-high. Bring the liquid to a boil, then reduce the heat until it is barely bubbling around the edges. Cook uncovered until the peanuts are very soft, about 20 minutes. Fish out and discard the bay leaf.

Working in small batches, transfer the soup to a blender, remove the center knob from the lid, cover with a dish towel to contain splatters, and blend until smooth. Add a little more broth if you’d like the soup to be thinner. Pour back into the pot and reheat over medium heat. (For a particularly smooth texture, rinse out the pot and push the soup back into the pot through a fine-mesh strainer.) Turn off the heat and add the lemon juice, salt and pepper; taste, and add more of any or all of them as needed.

Recipe seen in the Washington Post magazine.

protein monster vegan enchiladas

April 30th, 2015

Vegan, gluten-free (with gf tortilla)

Makes 6-8 enchiladas

1 onion
1 red bell pepper
15 oz. can black beans
15 oz. can garbanzo beans
1/2 cup hemp hearts
1/3 cup nutritional yeast
3 roma tomatoes (can substitute a can of diced tomatoes, drained)
2 tsp. cumin
1 tsp. smoked paprika
Salt to taste
6 large tortillas
Optional: spinach, chipotle, garlic

{For the enchilada sauce}
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
Optional: cayenne pepper, ground chipotle, smoked paprika, etc.

Dice onion and bell pepper.
In a large skillet over medium heat, saute onion and bell pepper for about 8 minutes.
Meanwhile, dice tomatoes and rinse beans.
When onions are tender, reduce heat and add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, garbanzo and black beans. Stir well. Heat for 2-3 minutes then set aside.
Prepare the enchilada sauce. (*Directions below if needed.)
Preheat oven to 350.
In a lightly sprayed 9×13 baking dish, cover the bottom with a layer of enchilada sauce.
Distribute bean mixture in the center of tortillas. Roll up, tucking in both ends.
Place in baking dish and top with remaining sauce.
Bake for about 25 minutes.
Can serve topped with avocado, cilantro, hemp hearts, nutritional yeast, etc.

*Directions for enchilada sauce
In a small bowl, add flour and spices.
In a medium saucepan, heat olive oil over medium heat.
When hot, carefully add tomato paste, flour, cumin, garlic powder, onion powder, and chili powder.
Cook 1 minute, whisking continuously.
Add broth and whisk well. Increase heat and bring to a light boil.
Reduce to simmer and cook 8 minutes, whisking occasionally. Salt to taste.

Recipe courtesy of

father daughter dance

April 25th, 2015


morning snuggles 

April 19th, 2015


brunch buddies

April 17th, 2015


Switch to our mobile site