Back to school, Back to school, to prove to dad that I’m not a fool! (Quick, name that movie!)
Whelp, it’s that time of year, back-to-school! Kids are complaining and parents are rejoicing. I’ve put together a list of some of my favorite quick and simple recipes to hopefully help make things a little easier. I’ve got you covered for breakfast, snacks, lunches, and dinners! And the great thing about these recipes is that they are not just things for the kids, these are family-friendly recipes for all ages!
(from left to right, top to bottom)
1. Apple Cinnamon Breakfast Cookies – Who could say no to cookies for breakfast? Not me! These cookies are healthy and do not contain any sugar or butter. Perfect for a quick breakfast or snack on-the-go!
2. Low-Carb Egg Muffins – This is one of my favorite recipes to make. These egg muffins are great for the whole family as you can really mix in whatever ingredients you want with veggies, bacon, cheeses. These are really customizable and best of all, healthy!
3. PB&J Muffins – Nothing says back-to-school like PB&J if you ask me. These muffins are so yummy and perfect for quick breakfasts and snacks. They are made with whole wheat flour and less sugar too!
These Lemon Pastry Cups are really the perfect summer dessert. They require minimal effort and are so addicting. First, I used frozen pastry cups so the only baking you need to do is just to bake them until lightly golden. Then I filled them with my super easy microwave lemon curd and then topped them with coconut whipped cream and a couple of fresh blueberries because lemon and blueberries were meant to be BFF’s.
If you don’t want to make your own lemon curd, you can obviously just buy jarred curd, but it takes less than 10 minutes to make. And if coconut isn’t your thing, just use regular whipped cream. If you want to do the coconut whipped cream, note that the coconut milk has to chill overnight first so plan accordingly! I love bite size desserts for parties and showers. They are always a hit with guests and plus, they are so much cuter!
I’m so excited to share this recipe today because it comes from my friend, Shawn from I Wash You Dry. See, Shawn just wrote the most amazing cookbook, Express Lane Cooking! She was so kind to send me a copy and I was thrilled to get it!
It’s such a great cookbook! As you might already be able to guess from the title, this cookbook is all about making dinners easy and has such a fun concept! Shawn takes 5 ingredients and shares three recipes you can make with those same 5 ingredients. There are 80 gorgeous and tasty recipes in this book. There were multiple recipes I bookmarked as I went through, but I kept going back to this chili-stuffed spaghetti squash!
Maybe it’s because fall is on its way, but this squash just looked so hearty and comforting! I love spaghetti squash. It’s filling without all the carbs! This chili-stuffed squash actually uses vegetarian chili. I used my favorite Amy’s brand, but if you have a great homemade chili recipe, it’s a great way to use leftovers! And of course, you can use meat chili too!
I made this last week and scooped the leftovers into containers and ate this for lunch multiple times. It always tasted good and my tummy was full and happy. This would be a great fall weeknight meal for everyone! Now if you will excuse me, I’m going to go make more recipes from this book. Be sure to scroll down to enter for your chance to win your own free copy of Express Lane Cooking!
When I was a little girl, I was all about crafts. Heck, I still love doing crafts. I was the girl that had all the fun crafty toys. The Bedazzler, Sand Art, those bead things that you arrange and then iron together, a clay jewelry baking oven thing, painting, you name it, I had it!
Crafting has always been a relaxing activity for me and I cannot wait for my daughter to be old enough so we can start crafting together!
I love finding new uses for items lying around my house and it’s a great way to teach kids about how they can recycle. Shamrock Farms asked me to help create a fun craft using their on-the-go milk bottles after making my PB&J Muffins and it seemed like too much fun to pass up! Empty milk bottles are a great item to use for crafting with the kiddos. You can use them to make fun vases, shakers, or in this case, pencil holders, which seems like the perfect craft for going back to school to help keep supplies organized!
I first planned to paint the bottles, but then thought that wrapping them in colorful yarn might be cuter. All you need for this craft are empty milk bottles, clear glue, yarn in as many colors of your choice, and fun foam and felt stickers!
I cannot believe it’s August! Here in Arizona, the kiddos are headed back to school. Even though my daughter still has a while before she has to go to school, I understand those hectic mornings trying to get the kids dressed, fed, and ready for school. Or even those crazy afternoons packed with practices and other events.
These PB&J Muffins are the perfect solution for you parents, and heck, even if you’re just a PB&J lover and want something to grab for a quick breakfast or snack! And what goes best with PB&J other than a glass of cold milk? Or in this case, a bottle of milk! My friends at Shamrock Farms asked for me to create a recipe to go with their On-the-Go mmmmilk. And how perfect and easy would it be to just give the kiddos some calcium-packed milk paired with a PB&J Muffin to munch on in the car? A match made in heaven if you ask me!
So let’s talk about these muffins. First, I made them with whole wheat flour. You can use all-purpose flour if you want, but the whole wheat flour makes these more hearty. In place of butter, I used coconut oil and added as little sugar as possible including, no sugar-added jelly making these muffins a healthy snack for everyone!
I’m always trying to think of new Mexican recipes to mix up. We love Mexican food in this house and often have tacos or quesadillas and occasionally enchiladas, but then I started thinking about Mexican Pizza the other day and decided to make some to change things up a bit!
My first experience with Mexican Pizza goes back to middle school. They served it for lunch at my school and I remember thinking it was weird and kind of gross, but that a lot of the other students really liked it. I’m not sure if it was because they just had bad taste, or maybe I just didn’t yet develop my love for all things Mexican. I mean, it was a school lunch, so there’s also that..
Anywho, I always see commercials for Mexican Pizza for Taco Bell and have continued to think it looked kind of blah. So I went ahead and made a healthier and fresher looking version. Instead of using beef, I used chicken and instead of using refried beans, I opted for fiber and protein-rich black beans and low-carb tortillas. The chicken filling is packed with flavor thanks to homemade taco seasoning and the addition of salsa. It’s entirely possible that the chicken filling almost didn’t make it into the tortillas because I just kept eating it straight from the pan!
This dish comes together in about 30 minutes, making it perfect for quick weeknight meals. It’s kid-friendly too! You can certainly play with the ingredients using ground beef or turkey if desired and can add in other fillings. You can also use different sized tortillas, using smaller ones for individual pizzas, for example. This is a Mexican Pizza I can finally get on board with!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!