PB&J Overnight Oats

Happy Fourth of July, friends!

I decided to take the month of June off from blogging. My husband and I had a lot going on between traveling, work, and family matters (my sister graduated from high school – woo hoo!). But, with the start of July, I’m ready to get back to it! I’ve missed blogging and sharing with all of you!

Because of all of the personal matters that I mentioned above, my eating habits in June were FAR from healthy….I would start off great each week, and then the weekends would just really derail me from my plan. That being said, I did manage to create one of my all time favorite recipes that I’ve ever made…PB&J Overnight Oats. You guys, this recipe is SO good!

I had been wanting to try overnight oats for a while. I had heard great things about them, but I wasn’t sure how I felt about cold oatmeal….it didn’t sound appetizing to me. But, I was willing to give it a try.

I searched online for a basic overnight oats recipe, and I took inspiration from the first few Google results that I found. Most of these recipes featured some sort of fruit, yogurt and almond milk. Because of my love for PB&J, I thought I’d try to make PB&J overnight oats (I also only had strawberries on-hand).

To my surprise, the first try with this recipe turned out great! I made the oats, took them to work, and absolutely fell in love. I had these oats SO much last month.

So, what did I put in them?

What You Need (1 serving):

  • 1/2 cup of oats
  • 1 cup of fresh strawberries
  • 1/2 cup of almond milk (or regular)
  • 1 tbsp chia seeds
  • 1/2 cup of vanilla Greek yogurt
  • mason jar
  • 2 tsp of peanut butter

Instructions:

  1. Mash up half of the strawberries. This will make your oats have the jelly factor without having to add jelly.
  2. Add all ingredients into the mason jar.
  3. Do a quick stir, and then put the lid on the mason jar. Then, shake it up!
  4. Place into the refrigerator overnight.
  5. ENJOY!

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The only picture I managed to take….because I eat them way too fast every time. #bloggerfail

This recipe takes only a few minutes, and it is great to prep the night before work or school!

I will for sure be making this recipe a lot this month as I work to get my eating habits back in check. Will you be trying out this recipe? Comment below with your favorite overnight oats recipe!

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Meal Prep With Me – Fall 2017 Edition!

Hi, guys!

While Steve was in Pittsburgh this weekend, I took the time to do some things I haven’t had the chance to do in SO long….I deep cleaned the entire house and meal prepped for the week! WHAT?! I meal prepped for the entire week?!?! Yes, that’s right…I made almost every single meal for the week on Sunday. I’ve loved being able to come home and just take a few minutes to heat up dinner. And, because I did everything on Sunday, I was able to make some interesting meals that we wouldn’t usually have on a week night.

So, follow along if you’d like to see what I made!

Breakfast:

I’ve been seeing egg muffins all over social media. Basically, people take a muffin tin, fill it with any ingredients they like, and then add scrambled eggs and bake them. Then, they have an easy and healthy on-the-go breakfast!

I wanted to give these muffins a try (to see what all of the fuss was about) with some of my favorite ingredients.

I used:

  • Cooked turkey bacon
  • Sauteed Spinach
  • Cheddar cheese
  • Sauteed mushrooms
  • Egg Whites

I added the bacon, spinach, cheddar cheese, and mushrooms to a greased muffin tin, and then I filled each muffin tin up with the egg whites. I baked these at 400 degrees until the eggs were fully cooked. These muffins were super easy to make, and they turned out SO GOOD!

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Lunch:

I’ve been really wanting to add some more protein to my lunches at work because I find myself looking for multiple snacks directly after I’m done eating. So, I decided to make 3 baked chicken breasts to add on top of my typical lunch salads. I didn’t take any pictures of these because it was honestly just baked chicken…no seasonings or anything. In addition to the salad, I bought a few pumpkin pie greek yogurt containers to have on the side. This has REALLY been working to keep me full all afternoon!

Dinner:

For dinner, I made the following meals:

  • Buffalo Chickpea Chili – I absolutely love this recipe! We’ve made it before and find that it usually lasts us two nights. We like to add ground chicken.

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  • Baked Chicken and Sauteed Fish with Broccoli Cheddar Quinoa Muffins. This was actually two meals. I doubled Katie’s broccoli cheddar quinoa muffin recipe, which left us with 12 full muffins. We each had three for dinner both nights. One meal was with the chicken and the other was with the fish. These little quinoa muffins are absolutely fantastic! If you’re looking for a fun way to spice up your plain quinoa, definitely give this recipe a try!

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  • Spinach Omelettes with Turkey Bacon. I actually didn’t meal prep everything for this meal since we aren’t having it until Friday. I did pre-cook the bacon, but I wanted the omelettes to be fresh on Friday night, so I did not make those. We plan to use spinach and cheese in them.

Snacks:

This is really where my nutrition has gone down hill in the last few months. I’ve been eating WAY too many snacks. By adding more protein this week, I was successfully able to cut back my snacks to just two a day. For my morning snack, I have been enjoying a cup of green grapes, and for my afternoon snack, I’ve been loving apples with pumpkin cookie dough dip. THIS RECIPE IS EVERYTHING! It’s not too sweet, and it’s rather healthy….for a cookie dough dip, of course :).

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HOW GOOD DOES THAT LOOK?!

So, there you have it. All of these meals took a combined total of 3 hours to make on Sunday. Not so bad! Additionally, by planning out my meals and adding more protein, I’ve managed to already lose two pounds from last week! I’m definitely going to keep up with the protein intake, and I really want to try to continue to meal prep when I can. It just makes things so much easier!

Do you meal prep? If so, please share your recipes – I’d love to add to my collection!

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Recipe: Loaded Sweet Potato Skins

Before starting this post, I’d like to first take a moment to remember all of the men and women who have sacrificed for our freedom. Our country would not be the same without them.

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Because I was home from work today, I spent the day cleaning and watching the Harry Potter Movie Marathon Weekend on Freeform. Needless to say, it was a very relaxing day!

Steve and I were away this weekend, which means that we weren’t able to do our typical Sunday trip to the grocery store. When it came time to eat lunch today, I panicked. What was I going to eat? I opened the fridge and saw some cheese, leftover cauliflower rice, condiments, and salad fixings. The cabinet contained bread and a sweet potato.

I knew that I wanted something savory because I had plenty of sweet dishes at my grandparents’ houses over the weekend. Hmmm….

Then, it hit me! I could make a modified version of loaded potato skins! I threw together some of the ingredients that we had lying around, and the skins turned out surprisingly good!

Because these were so incredibly easy, I thought that I’d share the recipe with all of you!

Follow along below!

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What You Need:

  • One cooked sweet potato (I usually get the microwavable sweet potatoes at the store)
  • 1/2 cup  shredded cheese (we only had fiesta blend, but I think cheddar would work just as well)
  • 2 tbsp bacon bits
  • 1/4 cup cooked cauliflower rice
  • 2 tsp parmesan and red pepper spice

Instructions:

  • Cook the sweet potato according to the directions on the potato itself. When it’s cooked, scoop out the insides and place them in a mixing bowl.
  • Combine the sweet potato mix with the bacon bits, cauliflower rice, parmesan and red pepper spice, and 1/4 cup of the cheese until all ingredients are blended together.
  • Place the mixture back into the skins (there will be extra filling, but it’s the perfect snack until your skins are done :)). Top the stuffed skins with the remainder of the cheese and broil until the cheese is slightly browned.

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And, voila! You have delicious and fairly healthy loaded potato skins! I was very happy with how these turned out – especially because I just made the recipe up on the spot. These skins are crunchy, savory, and very filling, and I can’t wait to make them again!

What do you like to put in your loaded potato skins?

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Recipe: Hearty Barley Soup

This week, my husband and I came across the most delicious soup recipe! Each month, the realtor who sold us our house sends us recipe cards with his business information printed on the back. Last month’s recipe was Hearty Barley Soup, and we finally got around to trying out the recipe this week. It was seriously so good – super filling and healthy!

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Sorry for the super sloppy picture, but I promise the soup is delicious!

If you’re interested in making this delicious soup, you’ll need:

  • 1/2 pound ground turkey
  • 1 small onion
  • 1 red pepper
  • 1 green pepper
  • 1 tablespoon olive oil
  • 2 cups of low-sodium chicken broth
  • 1 14.5-ounce can of diced, Italian tomatoes
  • 1 teaspoon of Italian seasoning
  • 1/4 cup of barley
  • 1 cup of kale
  • 1 bag of shredded mozzarella cheese (optional)

Once you have all of the ingredients above, follow the easy directions below!

  1. Cut the onion and peppers in half. Place one half of each in a food processor and blend. Dice the other halves and place in a large skillet with the turkey and oil. Season with salt and pepper and cook over medium-high heat.
  2. Transfer turkey mixture into a medium stock pot with all other ingredients, with the exception of the kale. Bring the mixture to a boil over high heat. Cover and reduce to a simmer for another 10 minutes.
  3. Stir in kale and let cook for one minute.
  4. Top with some low-fat mozzarella cheese, serve, and enjoy!

This recipe was a total hit in our family, and we will definitely be making it again!

What’s your favorite soup recipe to make?

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Recipe: Disney-Inspired Peanut Butter & Jelly Smoothie

Happy Friday! I hope you all are having a great day so far!

I wanted to take some time today to share one of my newest obsessions with you: my homemade pb&j smoothie!

A few weeks ago, I was REALLY missing Disney as pictures from The Dark Side Challenge were rolling in, and I was in desperate need of some Disney at home. I popped in Beauty and the Beast and tried to figure out something yummy and Disney-inspired to make. But, since most food at Disney is not that healthy, I struggled with finding something that would not hinder my current goal of losing my last 10 pounds.

Then, it came to me…I had several ingredients that I could possibly combine to make a healthier smoothie version of the pb&j milkshake at 50’s Prime Time Cafe in Disney’s Hollywood Studios! I played around with the ingredients I had on hand and believe I’ve made the perfect at-home, healthy alternative!

Interested in making this yummy Disney-inspired smoothie? Here’s what you’ll need:

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  • 1 cup of frozen strawberries (I used Walmart’s whole strawberries)*
  • 1 container of Dannon’s Light & Fit Greek Strawberry Yogurt*
  • 1/2 of a banana
  • 2 tablespoons of Peanut Butter & Co.’s White Chocolate Wonderful peanut butter*

To make the smoothie, place all ingredients into a blender and blend until smooth! Then, serve in a Disney cup and enjoy!

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This recipe is so simple and so yummy! I will definitely be making this a lot throughout the summer months!

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*This post was not sponsored by any of the brands mentioned, and all opinions and views are my own..