Back-to-school is in full swing! Maddie starts TK this week and I cannot believe she will be going to school every day now. She’s a bit nervous about starting at a new school and I’m already feeling a tad emotional knowing she’s starting this new chapter of her little life.
Back-to-school always makes me think of PB&J. Even though a lot of schools don’t allow peanut butter anymore, I’m an old school kind of gal and I think it will always remind me of being a kid.
It seemed only natural then to make this peanut butter and jelly granola! What’s not to love here? Old fashioned oats coated in creamy butter and sweet strawberry jam!
The peanut butter flavor is definitely the stronger flavor here. I do get hints of the jam, but if you want the fruitier flavor to stand out more, you can also add in dried fruits like strawberries, raisins, or cranberries.
Make sure that you use old fashioned oats and not quick oats when making this recipe. Quick oats tend to break down faster and could make the granola a bit dry. I used strawberry jam because that is what I had on hand, but feel free to use your favorite fruit jam in its place. You can also add in peanuts or other mixed nuts.
This granola is delicious with just some milk, but it’s also quite addicting just to snack on right out of the container or you could even sprinkle some on yogurt or ice cream!
Are you the type of person who wants to hold onto summer forever or are you one of those who cannot wait until fall? You guys know I love fall. We don’t have to worry about cold weather here in the OC so a break from the summer heat is always welcomed. I know some people are already wishing for fall foods, but I still have some summer recipes to share!
This Tomato and Zucchini Ricotta Pizza is one of them. If there was an official summer pizza, this might be it. It’s light and flavorful and just perfection!
First, we roast some tomatoes. You don’t want to skip this step! Roasted tomatoes are glorious. Then we also have some zucchini ribbons. You can use a spiralizer or mandolin to make these or slice them thinly with a good knife. We also need a fresh ear of corn and we will shave those kernels off.
In place of heavy cheese, I use ricotta for this recipe. I love the sort of fluffiness it has when you spread it on. I seasoned it with Italian seasonings, some salt, and garlic powder.
No, you did not read the title wrong. ‘Cookie’ and ‘breakfast’ in the same title. Yup, these cookies are for breakfast my friends. Who doesn’t want a cookie for breakfast?!
You might be thinking that cookies are not an acceptable breakfast, but don’t be fooled, these cookies are nutritious, and contain no butter or oil, or added sugar! And for all you lactose sensitive peeps, these cookies are also dairy-free! They will fill you up without all the guilt of a regular cookie!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyCrockPotSummer #CrockPotRecipes #CollectiveBias
I cannot believe August is already here! This summer just flew by and I’m already feeling excited that football season is just around the corner – my favorite time of year!
You guys know I love game day recipes so when my friends at Crock-Pot® brand asked me to create a tailgate recipe using their new Crock-Pot® 6-Quart Programmable Cook & Carry™ Slow Cooker, I was totally down for the challenge! Given that it’s still summer, I wanted to create a late-summer game day recipe so I made this Jamaican-style pulled Jerk chicken that would be perfect on slider buns or even with tortillas!
Okay, we are going to discuss a very important topic in today’s post. Cookie Dough Ice Cream. I mean, is there even anything more important in life than cookie dough? Cookie dough ice cream is most definitely my favorite ice cream flavor.
The biggest problem with so many different cookie dough ice creams out there though is the complete lack of cookie dough in the ice cream. There is nothing worse than buying cookie dough ice cream and having to dig for cookie dough as if you’re digging for fossils. WHERE IS THE COOKIE DOUGH?!!
I’ve been wanting to make my own cookie dough ice cream for a long time. But, then my ice cream maker attachment bowl sprung a leak and I’ve been too cheap and lazy to buy a new one, but guess what? You don’t need an ice cream maker to make this ice cream! The base is so incredible simple: heavy whipping cream and sweetened condensed milk. Seriously, that’s it, well, and a touch of vanilla.
Let’s talk about this ice cream though – you guys, its LOADED with cookie dough pieces in every single bite. No more digging around for cookie dough here.
It may seem like there’s a lot of steps here, but I promise you this ice cream is really very easy.
One thing to note about the cookie dough itself – While there are no eggs in the recipe, if you are worried about any risks associated with eating raw flour, you will see I’ve included the instructions on how to heat the flour in the oven before preparing the dough. If you aren’t super concerned about this, feel free to skip this step!
This is exactly how cookie dough ice cream should be. If you are a cookie dough ice cream lover, this ice cream will make all of your cookie dough dreams come true!
I’ve been blogging for over 8 years now. EIGHT years! That’s totally crazy to me. There are over 800 recipes on this blog which blows my mind! So you can probably imagine that sometimes it’s hard to keep track of all of the things I’ve made over the years.
This Lemony Chicken and Spinach Pasta is the perfect example. I made this thinking it was at least a new-ish recipe and guess what? I was wrong. I know, I know, like what is even happening? At least I’m consistent. It’s been 6 years since that first one and this one has some slight changes and it’s so yummy, I’m posting it!
First things first, we start off by sauteing some chicken breasts with a little oil and salt and pepper. You’ll also cook some penne pasta. Easy.
The sauce for this recipe is made with some garlic, chicken broth, lemon, low-fat milk, and Parmesan cheese. I also add a bit of flour and some of the reserved pasta water which helps this perfectly lemony sauce stick to the pasta! As you can hopefully see from the photos, the sauce is slightly creamy, but not at all heavy! Toss some fresh spinach in towards the end along with the chicken and this dish is done!
If you want to kick this up even more, you can also add a splash (or three) of some white wine to the sauce. I also like to add lemon zest in addition to the lemon juice, but that’s totally up to you. Broccoli, mushrooms, kale, or other veggies would also work well in this simple pasta dish!
Yield: 4 servings
Lemony Chicken and Spinach Pasta
This delicious Lemony Chicken and Spinach Pasta is the perfect weeknight meal! Tossed in a lightly creamy sauce made with milk instead of cream and bursting with lemon flavors!
Prep Time10 minutes
Cook Time25 minutes
Additional Time35 minutes
Total Time1 hour10 minutes
Ingredients
1 pound chicken breasts, sliced in half lengthwise
salt and pepper
4 tablespoons extra virgin olive oil, divided
2 lemons
1/2 pound penne pasta
2 garlic cloves, minced
2 tablespoons flour
1/2 cup low-fat milk
1/2 cup chicken broth
1/2 cup grated Parmesan cheese plus more for garnish
1/4 teaspoon red pepper flakes (optional)
3 cups fresh spinach
Instructions
Heat a nonstick skillet over medium heat. Brush the chicken breasts with one tablespoon of the olive oil and sprinkle with salt and pepper. Place the chicken breasts into the skillet and saute for about 5 minutes. Flip and continue cooking on other side until chicken is cooked through, another 5-7 minutes. Juice one lemon on top of the chicken. Remove the chicken from the heat, cover and let stand.
While the chicken is cooking, prepare the penne pasta according to package directions. When cooked, drain the pasta, but reserve about 1/2 cup of the pasta water and set aside.
Slice the cooked chicken breasts and set aside. Add the remaining olive oil to the skillet and heat again over medium high heat. Add the garlic and cook for 30 seconds. Add the flour and toss to coat all of the garlic.
Whisk in the broth, reserved pasta water, milk, juice of the other lemon (and zest, if desired), and the Parmesan cheese. Stir until combined. Add the pepper flakes, fresh spinach and sliced chicken. Toss to coat in the sauce and cook for another 3 minutes. Season with additional salt and pepper and garnish with more grated Parmesan cheese on top. Serve.
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!
