This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MahatmaFastRice #MahatmaRice #MahatmaRiceUnites #CollectiveBias
Raise your hand if you struggle coming up with good, nutritious, and easy weeknight meals. Yeah, I’m definitely raising my hand! By the time I get home from work, I always need to get straight to work on dinner so my little ones aren’t eating too late. I need dinners that can be prepared in under 30 minutes!
Hover over the image above to start shopping for Mahatma® Ready to Serve Rice!
I was recently asked to create an easy and nutritious weeknight meal with the new Mahatma® Ready to Serve Rice! I’ve been a fan of Mahatma® for many years now and I love that its made right here in the USA. The Mahatma® Ready to Serve Rice comes in three varieties including Garlic and Olive Oil, Cilantro Lime, and Jasmine Rice and they are all Non-GMO. The best part about these is that you don’t have to worry about boiling water or sticky rice (a common issue I often have when cooking rice). All you have to do is serve the pouches according to the microwave instructions on the packaging and the rice is ready to go in just 90 seconds!
I chose to make an Italian Beef and Rice Skillet using the Mahatma® Ready to Serve Garlic and Olive Oil Rice. The garlic flavor in the rice paired perfectly with the other flavors in the dish! This one-pan meal comes together so quickly and is hearty and comforting! To start, I sauteed some onion and lean ground beef. Then I threw in some bell peppers. I heated the rice in the microwave and then added it to the pan along with diced tomatoes. To finish it off, I mixed in some Italian cheese into the rice and melted more on top and that’s it!
If you want to prep ahead, you can chop the onions and peppers in advance, but I just chopped them up quickly while the beef was cooking. This dinner couldn’t be easier thanks to Mahatma® Ready to Serve Rice and was so flavorful. It made for great leftovers to take to work too!
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!
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!