|March 28, 2013||Posted by Madeline @ Food, Fitness, and Family under Dinner, Recipes|
I am a big fan of fast, and easy dinners. Particularly ones that I tend to always have the ingredients on hand ready to go. When I saw a recipe for oven baked tacos on Mommy? I’m Hungry! I was intrigued. I made my own tweaks and now my family is addicted.
These oven baked chicken tacos are seriously simple. While I can make them from start to finish with minimal effort, the fact that I almost always have shredded chicken in the fridge or freezer makes it THAT much easier on a chaotic night. I made them the first time for Chris and Mike and they both practically licked their plates. I will take that as a seal of approval
Putting the tacos in the oven to melt the cheese takes the taste to a whole different level. I even made them when we went to Hilton Head Island on the first night we were there because I could have them ready to go within 15 minutes of arrival. NOTE: I really like using the El Paso Stan’N'Stuff tacos with the flat bottoms for these. Makes standing them in the baking dish a lot easier
Oven Baked Chicken Tacos
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients (10 Tacos)
- 2 chicken breasts
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 1 can refried beans
- 1/2 cup tomato sauce
- 1 1/2 cups shredded cheese
- Taco Shells
Preheat the oven to 400 degrees.
In a small bowl, mix together the cumin, chili powder, garlic powder, and salt. Season the chicken breasts with the mixture. Place chicken breasts into a crock pot with 1/2 cup chicken broth. Cook on high for 2 hours or until chicken is done. Shred chicken using an electric hand mixture.
Add the chicken, refried beans, chilies, and tomato sauce to a large skillet. On medium-high heat, stir the contents until they are well combined.
Spoon the chicken mixture into your taco shells and stand them up in a 9×13 baking dish. Top each taco with shredded cheese.
Cook in oven for 10 minutes or until the cheese is melted.
Serve with your favorite taco toppings like: lettuce, tomato, Greek yogurt, salsa, or avocados.
**There’s still time to enter my THINaddictives giveaway! You can do so here.
|March 14, 2013||Posted by Madeline @ Food, Fitness, and Family under Breakfast, Recipes|
Google Reader announced that they will be no more this summer. 99% of you are subscribed to my blog in reader. I will write more on this soon but in the meantime Follow my blog with Bloglovin so you won’t ever miss a post!
**Congratulations to Kristy (Savvy and Sassy) for winning my Sunglasses Shop giveaway! Please email me at foodfitnessandfamily (at) gmail (dot) com within 48 hours to claim your prize.
I have been posting about my baked apple cinnamon oatmeal on “What I Ate Wednesday” for the last couple of weeks and now I am ready to share the recipe with all of you. I know you’re mouth is watering in anticipation I seriously love this stuff. I make a tray of it on Sunday and keep it in the fridge for quick and healthy breakfasts throughout the week.
I love using the Publix pack of mixed raisins. The different sizes and flavors add a little more flavor in my opinion. This stuff is seriously a lifesaver for a busy mom and working dad. On days where I have to be to the hospital for volunteering Em and I leave the house no later than 7:30. Since I let her sleep until 7 this is the perfect ready to serve breakfast for her. Chris will also pre-porition out his breakfast the night before so he can grab it on his way out the door to enjoy after PT. The whole family is happy and full.
I haven’t tried it with a flax egg to make it vegan yet. If anyone does let me know! I am interested to see how it works I have also put this bad boy in the freezer and it still tasted great. I just pulled out the portion I needed the night before and let it defrost in the fridge before warming it up in the morning. Baked apple cinnamon oatmeal will remain on my Sunday prep list for the foreseeable future
Baked Apple Cinnamon Oatmeal
Prep Time: 5 minutes
Cook Time: 50 minutes
Ingredients (6 servings)
- 2 cups oats
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup raisins
- 2 tablespoons Stevia (for baking)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon ground flax
- 1 tablespoon chia seeds
- 2 cups diced apples
- 1 egg
- 1/3 cup egg whites (4 whites)
- 1 cup unsweetented coconut milk
- 1 cup water
Preheat oven to 325 degrees.
In a large bowl, mix together the oats, baking powder, salt, stevia, cinnamon, nutmeg, chia seeds, and flax. Stir in the apples and raisins and set aside.
In a small bowl, whisk together the egg and eggs whites. Add the coconut milk, water, and vanilla. Pour over the dry mixture and stir to combine.
Pour everything into a glass 7x11in baking dish or an 8x8in baking dish. Cook for 50-55 minutes or until golden brown.
*I make this on the weekend and store in the fridge for easy and fast breakfasts during the week! It also freezes great.
Do you have a go-to on the go breakfast? Have you made baked oatmeal?
|March 5, 2013||Posted by Madeline @ Food, Fitness, and Family under Recipes, Sponsored|
Savannah’s weather is pretty bipolar. I woke up today to a temp in the low 30′s and it’s supposed to be in the 80′s by Sunday. That glimmer of warm weather gives hope to my soul. Dramatic? A tad. While I was born in Wisconsin and love having midwest roots, I have spent the majority of my life in Arizona where the sun blazes all year round. I don’t like the cold and definitely prefer flip flop and shorts weather. I am already looking forward to many days spent relaxing on Tybee Island this summer.
Nothing says “summer” to me like a nice cold smoothie. While I love smoothies, I also love adding juice to them which ups the calorie count. I don’t count calories but I am conscientious that a smoothie can pack as many calories as a full meal. So I was pretty excited when Ocean Spray sent me their new diet juice drink to try.
The Ocean Spray Diet Juice Drinks are made with real fruit juice, provide 100% of your daily Vitamin C, and have only 5 calories per serving. Need some bubbles? There are even sparkling versions! While we don’t drink a ton of juice, it is nice to have on hand for a treat. Plus, Ocean Spray read my mind and included a recipe for a mixed berry smoothie. WIN.
I used plain Greek yogurt in place of the mixed berry yogurt and used a combination of strawberries and blueberries for the fruit. LOVE how colorful berry smoothies are:
The real test is in the taste. The Ocean Spray Diet Cranberry gave the smoothie a hit of crispness and I loved it. I love the taste of cranberries to begin with so that touch of tart with the sweet of the berries is a combo I can get behind. Using the diet juice took away none of the flavor while lowering the calorie count. Since the recipe made 2 servings, you know that I had to share it with my tiny taste tester:
The verdict? Em LOVED it. Homegirl knows a good thing when you sees it You can bet that we will be making these more and more as the temperatures and humidity rises here in Savannah! You can find more about Ocean Spray by checking out their Facebook or Twitter!
Are you dreaming of summer? What SCREAMS summer to you?
I have partnered with Ocean Spray through DailyBuzz to help promote their new Ocean Spray Diet product. I have been compensated for my time commitment to work with this product, however my opinions are entirely my own and I have not been paid to publish positive comments.
|February 5, 2013||Posted by Madeline @ Food, Fitness, and Family under Dinner, Recipes|
So over the last 9 months I have gushed and gushed about how much we LOVE Savannah but there is a big problem here. While Savannah is full of amazing restaurants and we have had some incredible food, there is one thing missing. Chipotle. You see, when we went to the University of Arizona there was a Chipotle on campus. We got spoiled. At Fort Hood we had one. In Missouri we didn’t but we were only there for 6 months. When we moved here we were shocked to find out that we wouldn’t be getting our burrito bowl fix.
Chris was devastated. So devastated that he emailed corporate laying out some statistics to show them that they should come here. It was hilarious. They even responded and a little birdie said that maybe, just maybe, our favorite fast food chain will be making an appearance in coastal Georgia. Fingers crossed it’s before we move again! However, in the meantime, I have spent some time perfecting a recipe for homemade Chipotle bowls. And I have succeeded. Chris is the ultimate taste tester and he says that recipe is winning.
This recipe can be adapted to your palate. I like a little kick but not too much so we keep the cayenne in check. The longer you marinate the steak the more flavorful it’ll be but it tastes great after only an hour in the fridge. When we can’t have the real thing, this is the next best!
Homemade Chipotle Bowls
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (2 Servings)
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 1/4 cup water
- 1 lb flank steak, sliced into 1in thick slices
In a small bowl, mix together the oregano, pepper, cumin, and chili powder. Add the garlic, olive oil and water. Mix until well combined.
Place your steak into a large baggie. Pour the marinade over steak, seal the bag, and shake until steak is evenly coated.
Refrigerate for at least one hour.
Preheat grill to a medium-high heat. Grill the steak to your desired amount of doneness. Chop and serve over cilantro lime rice with your favorite garnishes.
Do you have a Chipotle near you? Do you care? Haha
There are a few things that just scream CHRISTMAS to me. One of them is our Christmas tree and the memories it brings. Another, is the taste of Beth’s cookies.
Beth was my mom’s best friend. She was tragically killed in a car accident before I was born. Her husband and sons though have been a part of our family for as long as I can remember. Every year my mom would make these cookies in honor of Beth for all of us to enjoy. Not only are these cookies delicious, they also serve as a beautiful reminder of the kind of life Beth lived … a pretty sweet one.
Although I never had the opportunity to meet this incredible lady, her memory is a big part of all of my holiday memories. With permission from my mom, I am sharing her recipe, and story, with you today. Enjoy.
Prep Time: 15 minutes
Cook Time: 15 Minutes
Ingredients (3 Dozen)
- 1 stick butter (I used Smart Balance)
- 1 pound powdered sugar
- 3 cups Rice Krispies cereal
- 12 ounces of crunchy peanut butter
- 24 ounces semi-sweet chocolate chips
In a microwave safe bowl, melt the butter.
In a large mixing bowl, combine the melted butter and powdered sugar.
Add the Rice Krispies and peanut butter. Stir until well combined.
Work together with your hands and form small balls. I use a cookie scoop for this. Pack them tightly.
Put them in the freezer for 10-15 minutes.
While cookies are hardening, melt the chocolate chips using a double boiler.
Dip the balls into the melted chocolate until well covered.
Place them on a cookie sheet with parchment paper.
These keep for a long time in the freezer!