Crock-Pot Fiesta Chicken & Leftover Fiesta Chicken Soup (two Recipes in one!)

Easy crock-pot recipe! Fiesta Chicken is delish and perfect for taco night, or for enchiladas! It has been some time since I’ve blogged a delicious dinner recipe! Today I bring you a simple recipe for the crock-pot that will bring you and your family TWO different meals! The first recipe is for Fiesta Chicken. This delish shredded chicken is perfect for tacos! You could use it for enchiladas as well! The leftovers are used for the second recipe, my simple one pot Fiesta Chicken Soup!

This is also one of my favorite recipes so I hope enjoy it!

Crock Pot Fiesta Chicken
1 can (14.5 oz) Diced Tomatoes (do not drain)
1 can  (10 oz) Rotel (use any kind of heat, I use mild)
1 packet of taco seasoning (I use the reduced sodium option)
5-6 frozen chicken breasts

Coat your Crock Pot with cooking spray.
Lay Frozen chicken on the bottom.
In a bowl mix the can of diced tomatoes, Rotel & taco seasoning. Pour mixture over frozen chicken,

Cook on low for 5-6 hours.
Once cooked, remove one chicken breast to a bowl. Using two forks pull the chicken apart, shredding it. You can easily keep the chicken inside the crock-pot to shred it, but I find it’s easier to shred each breast by itself in a bowl.
Place shredded chicken back into the crock-pot and mix with stewed tomatoes.

For tacos, fork the shredded chicken into a tortilla and layer with whatever toppings you like! Leave shredded cheese, lettuce, avocados and/or sour cream in small bowls to set up a taco buffet! This is perfect for serving a large crowd or for a super simple family dinner! Since toddlers have trouble eating tacos, place some of the fiesta chicken on a tortilla with cheese to make a quesadilla…Lily LOVES ‘em! Plus since I use mild Rotel, it isn’t spicy for her.

If you are serving this to a small crowd save the remaining chicken and juice for my yummy leftover fiesta soup! Recipe for this below! You can also place the leftover chicken in a freezer safe Ziploc and freeze for a later meal!

leftover fiesta chicken soup. A simple (& delish!) recipe using leftovers from a easy crock pot recipe!!

Leftover Fiesta Chicken
1 can (15 oz) black beans (do not drain)
1 can (8.75) corn (Drain all but a tablespoon or two or the juice)
Shredded cheese (Mexican or cheddar)
Fresh lime or bottle of limejuice

In a pot pour the leftover chicken (with it’s juices) along with the can of black beans. Pour the can or corn (with the tablespoon or two of juice) into the pot too, mixing it all together.  Cook on medium heat until the soup is warm! To serve spoon the soup into bowls. Top the soup with chopped avocado and shredded cheese. Squeeze a fresh lime or squeeze a few drops of limejuice from a bottle on top. You can serve the soup as is, or spoon the soup over rice! The possibilities are really endless! I love it when you can re-use leftovers in a different recipe!

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Two Ingredient Pumpkin Cupcakes

Get into the season with these yummy & easy pumpkin muffins/cupcakes! They only need TWO ingredients, gained toddler approval & they are easy on the waistline!!

It has been way to long since I have posted a recipe and today I’ve got a perfect one for the fall season! I was re-introduced to these delicious pumpkin cupcakes (or you can call them muffins if you want to munch on one in the am!) after I gave birth to Lily from my Cousin Kim. As a mom I am in constant search for easy recipes that actually taste good that I can whip up in a flash. I was shocked that I had this recipe all along in my family cookbook that my mom used to make as a weight watcher’s recipe (I’ve been told they are only 2 points).

Get into the season with these yummy & easy pumpkin muffins/cupcakes! They only need TWO ingredients, gained toddler approval & they are easy on the waistline!!

This is a easy recipe…only takes two ingredients (you can add fat-free Cool Whip if you want)…is toddler approved (especially with the Cool Whip!)…they melt in your mouth…they’re quick…and there is little clean up (worth it just for this factor alone!).


(I had a toddler hovering so taking more photos was a little difficult!)

Get into the season with these tummy & easy pumpkin muffins with only TWO ingredients! Toddler approved too!

Two Ingredient Pumpkin Cupcakes (or muffins!)

1 box Spice cake mix (I like the Duncan Hines brand)
1 can of pumpkin

Preheat oven to 350 degrees and fill muffin tins with liners.

Using a hand mixer, blend the pumpkin & spice cake mix for about 2 minutes.

Spoon the mixture into the lined muffin tin and bake for 19 minutes.

Pop the cupcakes out of the tin and let cool on the counter.

You can eat these as is, or apply a small dollop of fat-free Cool Whip. You can step it up another notch by sprinkling crunched Health bits over the Cool Whip (your inner fatty will thank me!).

Get into the season with these yummy & easy TWO ingredient pumpkin cupcakes! Toddler approved and they are easy on the waistline!

Have you heard of the blog Picky Palate??? Well head over there for her take on using these two ingredients with two others for some super cute (& delicious) pumpkin spice cookies! (Click Here)

Yummy pumpkin spice cupcakes with only TWO ingredients...easy & toddlers like 'em!

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  1. Kelsey commented:
    October 17, 2013 Reply

    I LOVE these!!!! We picked up a GF, vegan mix and everyone can enjoy!! This is one of those great shortcut recipes for sure!!

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Summertime Watermelon Sherbet Slices

simple sherbet dessert that looks like a watermelon slice! You use Lime, Pineapple & Strawberry sherbet & mini chocolate chips. Simple directions too! Kids LOVE this summertime treat... Oh this four-day weekend was a lot of fun ya’ll. Our fourth of July weekend came with sparklers, pool time and cold desserts to help with the blazing temps. We have been hit pretty hard with rain in Tampa so in between the down pours on Wednesday and Thursday we took Lily out for sparklers and other small fireworks.

Last year Lily had just turned one and wasn’t too keen on holding sparklers. This year it took a few attempts before she wanted to hold it. We tried placing a plastic cup over the sparkler to help prevent hot sparks from falling on her hand, but it was impossible for her & Mike to hold it under the cup. Lily is pretty brazen so we kept Mike close so she didn’t try to grab the sparkler and burn. Maybe next year we will graduate to swirling the sparklers in big circles!

sparklersLily was not a fan of any fireworks with loud pops last year so we stuck to smoke bombs and those little white tissue balls that give a tiny “pop” when thrown to the ground. She LOVED those. We would give her one or two and she would wind up her arm and toss them. Eventually she would run down the driveway and pitch them into the street.

sparklerslilyThe colored smoke bombs were duds. About two of the bombs landed in streams along the driveway created by the rain. They were dead on impact. Whomp Whomp. The others created so much smoke that blew right into our faces, making me want to gag. Next year I think we’ll skip on those.

Thanks to the ISR lessons we have been swimming in our pool and feeling more at ease. She is a total fish and can swim from one end of the pool to the next! I have video and will try and post it this week. On Saturday we took a break from the water and enjoyed a dessert from my childhood. My Aunt made this watermelon sherbet for us when I was a kid. After that my mom continued to make it for us through the years. This summertime dessert is simple, tastes great and helps beat any heat wave.

Watermelon Sherbet Slices

Lime sherbet
Pineapple sherbet
Strawberry sherbet
Mini chocolate chips

This recipe has no real measurements. Just use however much you want depending on the size of the bowl you have. Because you are just layering the different flavors you can’t mess up the flavor. The only thing you can mess up on is the appearance (making too big of a “rind” and not enough melon).

simple sherbet dessert that looks like a watermelon slice! You use Lime, Pineapple & Strawberry sherbet & mini chocolate chips. Simple directions too! Kids LOVE this summertime treat... I purchased my sherbet from Sweetbay, a local grocery store in Florida, and used their brand. You use a smaller amount of the lime and especially the pineapple flavors compared to the strawberry, so if you’re using a large bowl you could get two quarts of strawberry to be on the safe side. I bought one quart of each for the small bowl and have plenty of leftovers.  FYI the pineapple flavor from Sweetbay’s brand isn’t that great, so I will most likely toss it. Pineapple is my favorite sherbet flavor and I’m pretty snooty when it doesn’t measure up to my favorite from Blue Bell.

To start put a couple of scoops of the lime flavor into your bowl. Turn the bowl on its side and with a spoon start to push the sherbet down to create a layer all around the bowl. You have to work quickly because the sherbet melts pretty quickly making it difficult to spread out. You can spread it out to the brim or go half way up the bowl like I did. Again…there are no measurements, make it however big you want! Cover the bowl with foil and place it in the freezer for about 10-20 minutes. Tip: I find that using a metal bowl makes it easier in the end to get the watermelon sherbet out, but use whatever you have on hand!

simple sherbet dessert that looks like a watermelon slice! You use Lime, Pineapple & Strawberry sherbet & mini chocolate chips. Simple directions too! Kids LOVE this summertime treat... Take the bowl out of the freezer, start scooping the pineapple flavor into the bowl and spread a layer of that on top. Remember real watermelon has a small white layer so try and thin out the pineapple as much as you can. Cover with foil and freeze again for 10-20 minutes.

watermelon sherbert While it is freezing take out the strawberry flavor and mini chocolate chips. In a separate bowl scoop the strawberry in and sprinkle as many of the chocolate chips as you want on top. The chocolate chips represent the seeds, but with this watermelon the seeds are delicious and you won’t want to spit them out! Mix the sherbet and chocolate together. Sherbet is much softer than ice cream so you will find it won’t take you long to mix.

simple sherbet dessert that looks like a watermelon slice! You use Lime, Pineapple & Strawberry sherbet & mini chocolate chips. Simple directions too! Kids LOVE this summertime treat...Take the bowl back out of the freezer and fill the middle with your strawberry & chip mixture. If you didn’t make enough, don’t worry. Try whipping up a little more while you place the bowl back in the freezer. Once you have filled the middle of your watermelon sherbet up, cover with foil once again and place in the freezer for about 30 minutes.

simple sherbet dessert that looks like a watermelon slice! You use Lime, Pineapple & Strawberry sherbet & mini chocolate chips. Simple directions too! Kids LOVE this summertime treat... When you’re ready to serve, fill up a large bowl with warm water and place a plate on the counter nearby. Take your bowl out of the freezer and place it in the bowl with warm water. Press it down so that the warm water surrounds the entire bowl, but doesn’t go over the edge into the sherbet. It only takes about a minute or less. When you can start to move the bowl around and the sherbet slides away from the side take it out of the water. Place the plate on top of the bowl and flip it over. Wipe up some of the melted lime sherbet with a paper towel and put the plate with the upside down watermelon “mound” into the freezer to help set it for only about 5 minutes (no need to cover it). While the sherbet firms back up get your bowls and spoons ready! If you are only serving this to a few people and anticipate leftovers, grab a freezer safe container and some parchment paper.

simple sherbet dessert that looks like a watermelon slice! You use Lime, Pineapple & Strawberry sherbet & mini chocolate chips. Simple directions too! Kids LOVE this summertime treat...Pull the “mound” back out and with a large knife cut it in half. It helps to dip your knife in warm water to make each cut so you don’t mix the lime into the strawberry flavor (that’s if you’re trying to make it look pretty!). From each half cut, slice off the desired amount and serve it up!

simple sherbet dessert that looks like a watermelon slice! You use Lime, Pineapple & Strawberry sherbet & mini chocolate chips. Simple directions too! Kids LOVE this summertime treat... Before I dig into my slice I always cut the remaining watermelon sherbet into slices. I place parchment paper in the freezer safe container. Place a few slices of the watermelon sherbet on top and then cover with more parchment paper. Cover and place in the freezer. Now next time you want a slice it is already pre-cut and waiting for you!

Lily loved this. So much that she picked the bowl up and tried to drink the melted remnants. Warning that this can be a messy dessert for toddlers, so it’s best served outside and in a bathing suit. Make it even easier and strip them down to a diaper (or bare bum) and let your toddler run through the sprinklers after to clean off!


simple sherbet dessert that looks like a watermelon slice! You use Lime, Pineapple & Strawberry sherbet & mini chocolate chips. Simple directions too! Kids LOVE this summertime treat...

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Loving Bloglovin’ and Why You Should Too!

blogloovtitleHey folks a little reminder for all you Google Readers…on July first you’re going to say adios to it! Yep as part of Google’s ‘spring cleaning’ they are pouring more time into fewer products. But don’t frete…there are other options for you.

For those of you that are scratching your forehead, Google Reader was a way to save all of your favorite blogs (like Lily & Bliss!) to one location. When a blog has a new post that feeds into the reader. This way you can stay up to date on all your favorite blogs.

Have you ever just stumbled upon a new blog and liked the current post…you thought I want to continue this…then life happens (dog needs to pee or your kid needs a diaper change) and that really cool blog’s name has vanished from your memory…if you’re a mother this happens all the time with blog titles, grocery lists and important to dos! Well using a reader allows you to quickly add the new blog so when “mommy brain” switches in gear the readers will remember for you!

Google reader is gonzo on July first so if you are a user….don’t wait, sign up with other options so you can transfer all your blogs now! Two options are Feedly or Bloglovin’. I personally found Bloglovin’ to be easier to navigate so let me show you what I love (btw Feedly has some of the same attributes but I was drawn to Bloglovin’ visually and for it’s easy use).

It is so easy to add blogs to Bloglovin’. If you have a Google Reader and want to transfer all your favorite blogs to Bloglovin’ click here for the simple steps! You can do a quick search for your blog, or you can hover over “top blogs” and pick a category to view other blogs.

Bloglovin’ works on your computer, iPhone, Android and iPad.

You will receive an email with your daily feeds from Bloglovin’ all in ONE email. So you can cut down emails!

bloglovincategoriesYou can create your own categories and organize your blogs (this made me giddy!). For example you can create the following categories: Foodie, DIY and Baby. You then can add Young House Love to DIY, Skinny Taste to Foodie and on and on. That way if your only feeling the mood to read about kitchen remodels you can read just the DIY blogs.

You have the option to “like” posts and Bloglovin’ will save them under all the other “liked” posts for you to read again whenever you feel like it!bloglovinmain

Bloglovin’ allows you to comment on the blog directly from their feeder.

You can quickly skim over a new post from one blog and if you want to read it later you can mark it as “unread” so it stays in the que with all unread posts.

bloglovinbarWhen you click on a new post from a blog it will appear as if you are going straight to their site. You will notice at the top of the page will be a Bloglovin’ bar that will allow you to post to Facebook, Tweet or Pin whatever you liked about that particular post. There is also a drop down box that lists all the other blogs you follow that you can skip to from that page or just click the “newer” “older” and “liked” posts to continue your blog reading.

Pretty easy ain’t it! So if you’re looking for a new reader for all your favorite blogs or you’re a newbie to the reader realm and just discovered how easier it will make your life than hop on over to Bloglovin’ and get started! You can click on the logo below to add me to your reading list!

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  1. Lyndsey commented:
    June 18, 2013 Reply

    Thank you for the help with bloglovin’!! It was really helpful.
    Have a great day! 🙂

    • Amy Romano commented:
      June 20, 2013 Reply

      No problem Lyndsey! I’m glad it was helpful!

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Simple No-Bake Key Lime or Lemon Pie

The EASIEST dessert perfect for summer! A simple NO-BAKE key lime (or lemon) pie. With a pre-made graham cracker crust and only three ingredients you can whip up a pie perfect for the summer time. You can swap out the key lime juice for lemon juice for a different flavor, but it's just as tasty!  Oh the dreaded Florida heat has approached us. The humidity is a hair killer and a tantrum maker. We are huge fans of otter pops or frozen yogurt while we attempt outdoor playtime. With the heat I am always looking for simple recipes that don’t require too much cooking so I can escape the heat outside and in the kitchen! Today I bring you a simple no-bake pie that is perfect for hot summer days.

Another bonus about this recipe you can change up the citrus to change to flavor of the pie! I made this key lime pie for my in-laws who are visiting from Pittsburgh and they loved it….and so does Lily!


No-Bake Key Lime or Lemon Pie

1 Graham cracker piecrust
1 (8 oz) container of fat free Cool Whip
1 can of sweetened condensed milk
½ cup of key lime juice (or lemon juice), I purchased a bottle of Nellie & Joe’s Famous Key West Lime Juice.

  • In a bowl mix the key lime juice and the sweetened condensed milk.
  • Fold in the Cool Whip.
  • Pour mixture into the piecrust and refrigerate for 4 hours until it sets. Sometimes I save a little and pour it into a glass bowl to and chill. I crush up one graham cracker on top and eat it like that!
  • Cut and serve when ready!

Not sure about what to do with your left over key lime juice? Head over to Nellie & Joe’s website where they have plenty of recipes for cocktails and marinades for your leftover juice.

An Easy no-bake key lime pie recipe that even your toddler will go gaga for!

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  1. Elizabeth commented:
    May 21, 2013 Reply

    Yummy! I love anything lemon and would love to have a piece right now. I’ve craved citrus-y things during this pregnancy.

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Healthy Black Bean & Couscous Salad

This black bean and couscous salad is the best recipe!! It's simple, delicious and toddler approved! It's very can add more dressing, omit peppers and add olives...etc. This recipe is in my monthly rotation now! Plus it can be made for vegetarians!I love it when a friend or family member gives me a recipe that I actually love enough to keep in rotation. Big thanks to my friend Kelsey who handed this off to me because Lily loved this so much she actually stopped eating her macaroni & cheese for this healthier option! That left me shocked!

You can find this recipe on and you will find this is a very forgiving dish to prepare. If you don’t have enough cumin…no problem. Want to add more lime juice…go for it. Don’t have red bell pepper…use a jar of roasted peppers you already have in your pantry. You can’t really mess this up unless you make the couscous too mushy.

There is a Mexican flare to this dish so you can pair it with tacos or flank steak. Even with the cumin and beans you can still serve it up with some fried chicken…or maybe it’s just me & the fact that I will eat this with practically anything! While my in-laws were visiting I served it with steak kabobs.

Want to make this completely vegetarian? Just sub the chicken stock for a vegetable version! Add feta or black olives or cucumbers. If you want to give it more flavor add more cumin or limejuice. My advice is to make the recipe first and taste it. You can always add more of the dressing. Again this is a very forgiving salad!


Black Bean & Couscous Salad

1 cup couscous, uncooked (I purchased Rice Select that takes 5 minutes)
1 ¼ cups chicken broth (use vegetable for vegetarians!)
2 (15 oz.) cans black beans, well drained (try and get the low-sodium kind)
1 red bell pepper, chopped
8 green onions, chopped
1 cup frozen yellow or white corn kernels, thawed
¼ cup fresh cilantro, chopped
3 tbsps extra virgin olive oil (I use the light version)
2 tbsps lime juice
1 tsp red wine vinegar
½ tsp ground cumin
salt and pepper

  • Bring chicken broth to a boil and add the couscous. Stir, cover, remove from heat and let it stand for 5 minutes.
  • In a large bowl mix the beans, red pepper, corn (make sure they are thawed), green onions and cilantro.
  • In a small bowl whisk together the oil, lime juice, red vinegar and cumin.
  • Pour dressing over bean mixture and toss to coat.
  • To fluff the couscous take a fork and rake over it to break it up. Once it is fluffed mix it in with the bean mixture.

You can serve this warm or cold. My suggestion if eating this cold would be to take this out of the refrigerator and have it come to room temperature to get the most flavor.

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  1. kelsey commented:
    May 13, 2013 Reply

    And now I’m craving this… again. It is just so delicious and I’m glad it was a hit, especially with Lily!


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12 Easy, Quick & Healthy Breakfast Options

12 quick, easy and healthy breakfast options for those (especially moms!) that just don't have the time in the morning to make a full breakfast. These recipes will have you in and out of the kitchen and fill your belly with something healthy and tasty! The green monster smoothie is my favorite...this is a pin worth saving!One thing I learned on my journey to lose the baby weight (I only have 4 pounds left!!) is that you must eat breakfast. A cup of coffee doesn’t count either. As a parent mornings can be pretty crazy. Feeding the kid, cleaning up the mess, getting the kid and you ready, packing up the diaper bag and any other objects before you dash to your destination. Well today I bring you 12 quick and healthy breakfast options for those crazy on the go mornings.

1. Fage greek yogurts and a banana. The banana is a no brainer for an easy fruit option for breakfast. Fage (pronounced “fa – yeh”) has become an obsession for me. The cherry flavor tastes so good it could easily be mistaken for a cherry cheesecake. Don’t believe me?? Mike even likes it and he’s not a fan of healthy foods.

2. Oatmeal. Yes you have to cook this…but in the microwave!! So no excuses. Before I even head in to get Lily from her crib I will mix ½ cup of old fashioned oats with 1 cup vanilla almond milk and heat it for 3 minutes. After getting her up and brushing her teeth I check on the oats. Sometimes I will cook it for another 30 seconds. Sprinkle some cinnamon, add 1 tbsp of peanut butter and drizzle a little honey (or agave nectar) and you have a something so good your toddler will want seconds. Yep Lily LOVES this stuff.

3. Pancakes. Sure you can get the ones in a box and heat them in the microwave or toaster. BUT you can have healthy pancakes with 30 seconds if you remember this tip! Next time you make the huge mess of making some healthy pancakes from scratch, make a little more and freeze them! Most pancakes only take 30 seconds to heat up (watch out for over cooking them, they will turn rubbery!).

4. Yoplait Frozen Smoothies. Oh my husband loves these. Yoplait takes all the hard work out of making smoothies for you, you just have to add milk and then clean the blender. Open one of their frozen packs and dump it in your blender, add low fat milk and blend until you have a yummy smoothie. I pour mine into a plastic cup and drink with a straw if I have to take this on the go. I have tried without a straw and I always end up with a wall of frozen yogurt up my nose and all over my neck and shirt!

5. Green Monster Smoothie. For a healthier smoothie try this recipe from Iowa Girl Eats. I became obsessed with this yummy green drink during my 30-day eat clean challenge. The best part is that Lily LOVES this drink too and with four cups of spinach I am happy to let her slurp it up! My adaptation of the recipe is = in a blender place 4 cups of baby spinach, 1 tbsp of peanut butter, 1 frozen banana (make sure you peel your banana and cut in in half before you freeze it to make it easier for you!), 1 cup vanilla almond milk.

6. Egg White & Spinach Omelet. Spray a pan with cooking spray and place egg whites in a pan. Add salt and pepper to taste. When the egg starts to firm on the bottom of the pan, add a handful of spinach and sprinkle some goat cheese (you can use any cheese you like!). Using a spatula fold the egg in half to form the omelet and flip after 30 seconds. Continue to cook until the egg is cooked.

7. Scrambled Egg & Veggies. Apply some cooking spray to a pan. Add chopped bell pepper (any color) and 1-2 tbsp of chopped onion, a few spinach leaves. Saute until onion turns translucent. Add 2 mixed large eggs (or you can use egg whites) and salt and pepper to taste. You can scramble the egg and veggies or create another omelet. You can also pour the egg & veggie scramble into a wheat pita and sprinkle some low fat mozzarella on top.

8. P.B. & B on a Muffin. Toast a wheat English muffin and add a tbsp of peanut butter to each piece (or you can use almond butter). Slice a banana and add the slices on top of the p.b. You can make it even sweeter by giving it a light drizzle of honey, but ripe bananas give it the sweet flavor already!

9. Mexican Egg Roll. Similar to the scrambled egg & veggies, but you scramble up 1 large egg, 1 tbsp of mild green chilies (I always have these in a Tupperware container waiting to be used), handful of spinach and ¼ cup cooked black beans. You can toss washed canned black beans in while you cook the egg. Also purchase the lower sodium option for beans if available. Once your Mexican scramble is cooked place it on a tortilla. Spoon some salsa on top and cheese (if you want) and roll the tortilla.

10. Cereal….but the healthy kind! I am a big fan of the multi-grain cheerios and serve that up with some vanilla almond milk and I’m golden. I also grew up eating Grape Nuts, and milk with a sliced banana. I used to add three heaping spoons of sugar to my Grape Nuts as a kid, but the banana and vanilla almond milk makes it sweet enough.

11. Fruit Parfait. This breakfast is so good I have it as dessert some times. Grab a bowl or cup (red solo cup if your on the go!) and spoon some vanilla yogurt (If you have a Publix- you MUST buy their fat free vanilla yogurt….it’s so good it’s sinful!), spoon some granola (I love the Naked brand), toss in some blueberries, add some more yogurt, granola and then blueberries again. SO SO GOOD!

12. Mike’s favorite. Scramble up 1 large egg, add salt and pepper to taste. Toast an English muffin and then spread some hummus to one slice. Top that slice with the scrambled egg, sprinkle some cheese and then top with the other toasted English muffin for a yummy breakfast sandwhich!

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  1. meg commented:
    May 7, 2013 Reply

    these are all so good & easy. i am the WORST at having breakfast…I make sure the kids are fed…but just forget to eat myself..until 11 am and I am miserable….i might have to print and stick on the fridge! xx

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Salmon Croquetts

Salmon Croquetts were a fried southern favorite of mine growing up. These are so easy to make, so they are perfect for a last minute meal! Plus they are protein packed!Salmon croquetts are one of my all time favorite meals from my childhood. Now as a mom I realize that this will be one of those recipes I hold on to for the nights where I’m tired and need a super easy meal. A can of salmon is always on hand just for this recipe and all the other ingredients are pantry staples making this a perfect last minute dinner.

Yes I grew up in California, but being born in Atlanta and raised by southerners of course a childhood favorite food would be something fried! If the whole idea of canned salmon makes you gag…I say don’t knock it until you try it! Mike was totally put off from the recipe until he ate his first piece. Now when I tell him what’s on the menu for the evening I get one of those really long “Yeeeessssssssssss”. Like most things I make for my husband he always tosses his hot sauce on top. He is usually a ketchup fanatic, but he wasn’t feeling the whole ketchup on salmon thing. The second time I made this I forced him to try it my way and of course he liked it!

So enjoy one of my ultimate favs!

Salmon Croquetts

1 can (14.75 oz) Salmon, drained (I get the pink salmon from Bumble Bee)
1 egg, beaten
½ cup onion, chopped
12-15 saltine crackers, crushed
cornmeal or stone ground corn meal (like flour)

salmonbonesPlace the drained canned salmon in a mixing bowl and break in into pieces. I use my hands because there will be bones. The bones disintegrate when little force.  I know leave the bones??? When you break them down they become a great source of calcium to this protein packed dinner!

Add beaten egg, chopped onion and add a bit of cracked pepper and mix.

salmonmixI start with 6 saltine crackers in a Ziploc bag and crush them with my hands. Add crushed crackers and mix well. Slowly start to add in 2-3 more crackers at a time until mixed. The crackers help soak up the egg and hold the croquett together. Spoon some mixture in your hand and squeeze. You don’t want the mixture to be too dry, but you don’t want the leak juice or it will fall about while cooking. If you’re not a fan of onions you can omit them, but you will need to add more saltine crackers.

salmon croquets, pre fryNow to make the croquetts. Set out two plates. In one pour about a cup of cornmeal into it. Spoon some of the mixture into your hand and form a patty. Place the patty into the cornmeal and cover both sides. Once done place on the other plate and keep doing this until all patties are made. Now my cornmeal was expired so I used some ground cornmeal (like a flour) and it worked perfectly. Depending on how big or small you make them you can get between 6-8. Note: Mike and I can eat 3 of these with a side of veggies, so if you have a big family you might want to double the recipe!

salmonfryIn a pan heat pour in some oil (canola or vegetable) and heat on low. Slowly add the salmon croquets to the oil and remain frying them on low. When you notice the sides start to turn golden take tongs and carefully flip them. Place several paper towels on a plate and place the golden croquetts on them to help soak up the oil.

Serve these with veggies and I highly recommend eating these with some ketchup the way I did growing up!Salmon Croquets are protein packed dinner that is super easy to make!

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Mini Spring S’mores

Mini Spring S'mores. Using Lil'Squares honey graham crackers, marshmallow creme & colored dipping chocolate you get adorable mini s'mores perfect for your toddler (no need to worry about roasting over a fire!). These would be super cute for a camping/BBQ/cowboy party using regular milk chocolate. You could even put them on mini lollipop sticks!S’mores rank pretty high on my all time favorite desserts. The only problem is I’m brought back to my days as a girl scout and the campouts where s’mores were served.

I hated the overnight camps. Even during the early elementary years I had an OCD about being clean. Yep I even had a travel case of disposable toilet seat covers (thanks Aunt Linda for those!)…yes at a small age I was crazy. So being out in mother nature with no running water or showers disgusted me.

But back to the delicious ooey gooey campfire favorite. Trying to obtain the perfect roasted marshmallow was always tricky. You want to cook it long enough to completely transform it into a gooey treat that will melt the chocolate bar. But there is a fine line before that perfectly toasted marshmallow turns crispy black.

Toddlers and campfires just don’t mix, at least not at our house, so I traded up the toasted marshmallow for a bottle of marshmallow creme and created these mini spring s’mores.

smoresingredientsAll you need is:

Nabisco’s Honey Maid Lil’ Squares honey grahams
Jet-Puffed Marshmallow Creme
Wilton Candy Melts (colored chocolate that is perfect for dipping- found in the baking section at Joann’s or Michaels).
*You can use regular milk chocolate or melt some of that chocolate Easter candy!
*If you want the white chocolate taste & have it colored I would suggest just using the Candy Melts. They are already pre-colored and they are so easy to melt to the consistency for dipping. White chocolate chips are very tricky to melt!

The Lil’ Squares honey grahams are one of Lily’s favorite snacks. The great thing about them is that you don’t have to break them down into toddler size like the original graham crackers. Lay some parchment paper on the counter and lay your Lil’ Squares flat side up. To make it easy I laid two by each other so after I applied the marshmallow I had a topper waiting.

minismoresWith a butter knife I smeared on the marshmallow creme and topped it with another Lil’ Square. I pressed down on the top to squeeze some of the marshmallow out the sides (to help create a real s’more look).

In a microwave safe bowl I slowly melted my Candy Melts in the microwave. You don’t need much since you are only dipping half way & these are Barbie sized! To make it prefect for the spring time I used light blue & pink.

Once the chocolate is creamy, smooth and ready for a dippin’ place a wire rack on the counter and some foil or parchment paper underneath it. Dip your mini s’more into the chocolate half way or all the way if you want (it might be a bit messy!). Before I placed the dipped s’more I blew on it a bit. I laid these treats on the edge of the wire wrack so I wouldn’t have a problem with them sticking.

smoresdryingThese dry pretty quickly and when you are ready to bag them or place on  a tray use one finger and go underneath the rack and lightly push up on the s’more. When I first attempted picking them up the bottom stuck and in broke two….whoops.

These are toddler (& momma) approved. I may have eaten too many so I tossed the leftovers in the trash during her nap. These turned out so much better then some Easter themed cut & bake sugar cookies I purchased at the grocery store. Again you could use any color of candy melts, milk or dark chocolate. These would be super cute for a toddler birthday…think mini ‘eat me’ desserts for an Alice & Wonderland party, or a camp/BBQ/cowboy themed party!

The real campfire s’more will come when the weather is better and I don’t have to worry about Lily grabbing the flame….for now these adorable mini s’mores will do!

Mini Spring S'mores. Using Lil'Squares honey graham crackers, marshmallow creme & colored dipping chocolate you get adorable mini s'mores perfect for your toddler (no need to worry about roasting over a fire!). These would be super cute for a camping/BBQ/cowboy party using regular milk chocolate. You could even put them on mini lollipop sticks!

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  1. Elizabeth commented:
    March 28, 2013 Reply

    Those are darling, Amy!

  2. March 28, 2013 Reply

    so cute!! (& i totally feel you on the throwing away leftover treats to avoid temptation thing. story of my life)

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10 Tips: On Honey

10 tips on how to measure, store and use honey to fight pimples and make your hair more luxurious!I LOVE honey. One of my favorite snacks is spreading some peanut butter on bread, adding slices of banana and drizzling honey on top. Mmmmm. Sometimes when my evil sweet tooth is throbbing I will grab a scoop of peanut butter and drizzle honey over it. It’s one of those you close your eyes as you enjoy it moments. My skin is super sensitive and I have applied a mixture of honey and milk to calm irritated red spots. Honey should always be readily available for a slew of reasons! Today I bring you 10 tips on how to measure, store and use honey to fight pimples and make your hair more luxurious!

1. Give your measuring cups a light coat of cooking spray before you measure honey. The cooking spray will make the honey pour out easily and you won’t have a sticky mess. I spray my spatula too!!

2.To properly store your honey keep your honey in an air-tight container, away from direct sunlight and in a cool cabinet or pantry. I would advise not placing your honey in your refrigerator, as it will make it harder to handle.

3. Don’t be worried if your honey gets a cloudy look, which is just a process called crystallization. To liquefy your honey, place your jar in a bowl of warm water and stir. Make sure you do not over heat the honey as the heat can manipulate the color and taste of the honey.

4. To keep your pantry or cabinet shelves free of sticky drops of honey, place your honey and any other jars/bottles that drip on a small baking pan. You can take the pan out for an easier clean up!

5. My friend Dusty told me about this one: if you are having difficulties with allergies, find a store that sells honey made from local hives. The bees made honey from the pollen that may be giving you hives, red eyes or a stuffy nose. The old wise tell is that if you take a small spoonful of this local honey your body will get used to the allergens. Now ain’t that sweet!!

6. Honey is a natural antibiotic. If you can’t find Neosporin just dab a little honey on your boo-boo before applying a Band-Aid. {Insert funny Honey Boo-Boo joke here}

7. Here’s a sweet mask for healthier hair: mix ½ cup of honey with 2 tablespoons of olive oil. Apply this to your hair from the scalp to the tips and place a shower cap over. Let this sweet mask sit for about thirty minutes before washing your hair.

8. Have dry skin? Place ¼ to ½ cup of honey to a warm bath. Smells great and leaves your skin feeling silky.

9. Honey has natural antioxidants, helps fight pimples and moisturizes skin. It also helps those with super sensitive skin. Apply some honey to a clean face and allow it to dry (about 15 minutes). Wash it off with warm water and splash some cold water after to close your pores.

10. Sore throat? Add about 2 teaspoons of honey and 1 teaspoon of lemon juice to a cup of hot water. Drink to let it soothe your throat.

Be sure to check out 10 awesome tips on lemons & onions!

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