Do you love how I reappear magically from time to time? Yeah, me too. I always love when I can actually write, post pics, and truthfully I probably have the time, I just don’t always make the time. If people loved to read blogs without pictures, then I would have something to say ten times a day!
Hi friends! Making coffee at my parent’s house…believe it or not, see that Taster’s Choice Instant Coffee? That’s my parent’s FAVORITE! I think instant is extremely nasty, so I made a pot of coffee for myself, made up a nice steaming mug and put the rest in the fridge to enjoy cold, on the days that I stop over during the week!
Coffee addict…not so much the caffeine, but the taste! One of these is decaf, one was from the morning, and the other mug was left in my car from the day before. Oops.
I made this Oatmeal Apple Bake, it’s super good! Tons of protein, healthy carbs, and healthy fat! There’s baked apple on the bottom of the pan, which makes a warm, sweet, cinnamony crust! The pan makes 4 serving sizes, or you can cut 8 slices, and eat 2 for a meal. 1/8 of the apple bake is 133.5 calories, so 267cals for every 2 pieces, which makes for a great meal. Just top with natural pb or a little greek yogurt for extra nutrients like I did! Here’s the link to the recipe YUM. I took out the chia seeds and nuts cuz I didn’t have any, and I only had 1 apple.
Next up friends…red velvet cake protein bars! SO good! These for real do not taste healthy. I added a little greek yogurt with truvia as a topping, Sunbutter tastes amazing on them, and it tastes really good crumbled up in oats! Get the recipe here. The picture doesn’t do the taste justice, and the white thing…wet paper towel that I keep over the bars to keep them from going dry. Or shall I say everyone’s favorite word? Moist.
Crock pot lasagna! I had no clue it could be done, but it can, and it turned out better than I could’ve imagined. I honestly didn’t get this recipe from one single site, it was a little pinterest influenced, Cooking Light, and random google searches.
Ingredients:
1lb lean ground turkey (I used 93/7)
2 cans of Hunt’s Tomato Sauce- basil, oregano, garlic flavor
4 garlic cloves, chopped
1c chopped onion
Basil
Oregano
Italian Spice
Pepper
Salt
Garlic Powder
15oz Low Fat Ricotta Cheese
1cup Kraft low-park Skim Mozzarella
1 egg white
1 zucchini
Whole Wheat Lasagna Noodles
Directions:
Sautee onion, garlic, and turkey, pour tomato sauce into pan, allow to brown and simmer, add spices to taste (I used the tomato sauce vs spaghetti sauce to eliminate some sugar and cut down cals)
Meanwhile, mix ricotta, egg, and cheese in another bowl
When meat sauce mixture is ready, spray crock pot, line bottom of pot with part of the mixture, then lay noodles to fit crock (about 3)…you will break a few to get them to fit.
Spread 1/4 of mixture on noodles, 1/4 of chopped zucchini, 1/4 of cheese mixture, noodles, and repeat until you’ve used all meat sauce and cheese mixture.
Cook for 31/2 to 4 hours, no longer! GREAT NEWS…You don’t have to cook the noodles before hand!
The lasagna was really good. Next time I may try cottage cheese, but I also may try butternut instead of noodles! Now that I’ve made it once, the possibilities are endless.
Adam LOVED the lasagna, like he couldn’t stop eating, and he doesn’t really like my “healther” versions! This was a winner for sure!
This is not the final product above…this is during the layering process!
Lastly, I played with soup! Butternut and Bean Soup.
Onions, green peppers, and garlic sauteed in a pan, while butternut (I roasted the night before for softness) 2 cans of black beans, and 1 can of chicken stock went into the crock. I let it cook for a few hours, and topped with fresh tomatoes, avocado, greek yogurt, and added some diced chicken!
You can add in whatever you like…corn, other beans, stewed tomatoes which I’ll do next time, turkey bacon bits, the list goes on!
The picture looks like poo, but don’t judge a book by its cover.




































































