It’s almost the weekend and I’m so ready for it! What better way to kick off warmer spring weather and the weekend than with a fresh grapefruit margarita?!
I love a good margarita, but I am pretty picky about them. I’m not a fan of the sugary margarita mixes. Nothing beats a margarita made with fresh squeezed citrus juice! I love the taste of fresh grapefruit juice and it makes for such a refreshing and not-to-sweet cocktail!
This marg is pretty simple to make. All you need to do is juice a grapefruit and a lime and the rest comes together really quickly. I like this margarita on the rocks, but you could also toss it in the blender if you like blended margaritas better.
My favorite way to garnish this margarita is with a chili sugar rim! It adds the perfect touch of sweetness to balance out the tangy grapefruit juice and you get a touch of heat from the chili powder. I recommend using turbinado sugar (raw sugar) if you have it. I was out and used granulated sugar so either works, I just prefer turbinado sugar.
April is always a busy month in my house. Natalie just turned 2 and Sean’s birthday is next week. There’s a couple of other family birthdays thrown in and of course, Easter usually falls in April. Maddie LOVES Easter. She loves all holidays, but I think Easter might be her favorite. She’s obsessed with Easter baskets and eggs, egg hunts, Easter books, and now Easter decorations. She keeps asking me if we can go back to Target to buy more decorations.
Since Easter is her fave, we decided to make a Easter treat! Rice Krispie Treats are such a classic kiddo dessert, who doesn’t love them? They are so easy to make and you can shape them however you want. These fun Rice Krispie Easter Nests were so simple and fun to make together!
The hardest part is forming them into the muffin tin. I recommend spraying a spoon or your hands with cooking spray for this part. I made these in a regular standard-size muffin tin. If you would prefer, you could also make them in a mini muffin tin for a bite-size treat!
I made my own frosting for these and just spooned it on top. You can use pre-made frosting if you want to make things easier. You can also pipe the frosting on for a nicer look, but I wanted my kids to be able to help so we just used a spoon. My girls loved helping the chocolate eggs on top, and by helping, I mean mostly just eating the eggs out of the bag!
I’ve been doing a lot of meal prepping over the past month. Mostly just for lunches for me to bring to work, but also for nights when Maddie has ballet and we get home later in the evening. I’ve also been pulling out my slow cooker a lot more often. I kind of gave it a break for quite some time once I got my Instant Pot, but sometimes it’s nice to go back to it! I’m not a fan of the slow cook function on the IP so I’m glad I held onto my slow cooker.
I love to prep some sort of shredded chicken for lunches. And Mexican-style chicken is usually on my list. I made this embarrassingly easy Salsa Verde Chicken a couple of weeks ago and it only requires three ingredients to make it!
All you need to make this chicken is well…chicken breasts, a bottle of your favorite salsa verde, and cream cheese! That’s all that is required, but you can also add additional seasonings, some beer, sour cream, etc. This is just a good base recipe. One tip I will give you is to make sure you are using a salsa verde that you really like. Definitely taste it before you use it.
This chicken can be served in a variety of ways including tacos, burritos, rice bowls, quesadillas, enchiladas, over grilled veggies, salads, etc. Lots of possibilities and it couldn’t be easier to make!
Ever since I made my French Onion Chicken Skillet, I’ve been wanting to find more ways to transform one of my most favorite soups ever into other dishes. Caramelized onions and cheese are just so heavenly together.
A French Onion Burger is the perfect way to enjoy these flavors! A juicy and flavorful burger topped with gooey provolone cheese and a pile of caramelized onions..does it get any better?
I seasoned these with a good amount of onion powder, garlic powder, and Worcestershire sauce. If you are worried about these having too much onion flavor, you can always cut back on the onion powder!
I prefer to cook these burgers indoors on a grill pan on the stove. It’s easier to keep an eye on the onions this way. However, if you would rather cook them on the grill, I’d recommend making the onions first so you don’t have to worry about running back and forth to stir the onions or having them burn.
It always cracks me up that so many of my overnight oatmeal recipes are some of the most popular on the site. Like cinnamon oats or these coconut cream pie oats. They are such simple recipes, but I totally get why so many people love them. It only takes about 5 minutes to prep the night before and breakfast is ready to go in the morning!
These Mocha Latte Overnight Oats are my new favorite overnight oat addiction. I mean, you get your coffee and breakfast all in one bowl!
You might think it sounds strange to mix coffee and oatmeal together, but trust me, it totally works! Think coffee ice cream. It’s the perfect morning combo!
To make these oats, I simply mixed up some plain almond milk, cocoa powder, a shot of espresso, some maple syrup to sweeten, and oats!
I used a Nespresso shot for mine. If you don’t have a Nespresso machine, you can use espresso powder or just regular brewed coffee. If using brewed coffee, you might want to add a bit more to increase the coffee flavor. If you go that route, reduce some of the milk.
Tuna is a staple in my house. It’s one of the only things my 4 year old will eat for lunch. I was organizing our pantry recently and found way too many cans of tuna in there. I started thinking about it’s been a million years since I’d last had classic tuna casserole! The only problem with the classic version is that it’s often made with canned, processed soups which I don’t like to eat too much of!
I wanted to create a lighter version of the classic American favorite that didn’t require any canned soups. This sauce for this recipe is quite simple. We start with cooking up some shallots, mushrooms, and peas. Then I toss in some flour, broth, milk, and a touch of white wine. The sauce thickens, some cheese goes in, and then everything goes into the oven to bake until bubbly!
This casserole is a great weeknight meal as it only requires about 10-15 minutes of active cook time. You can also freeze it before baking if you want to prep it for another night! And best of all, it’s under 300 calories and 9 grams a fat per serving!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!