Friday, August 29, 2014

Skinny Alfredo

Last weekend I went on a 10k run and came back home in time to whip up dinner! This meal didn't take very long at all and was super easy to make. The sauce has a skim-milk base, as opposed to heavy whipping cream, making it a healthy dinner option! The garlic-y taste of the sauce is so good and pairs well with a nice white wine and some grilled chicken. Although, I didn't enjoy a glass of wine until later since I had to drink a lot of water and my protein shake! My husband, however, felt like he had been wined and dined with this meal!

Skinny Alfredo

- 1 pkg. fettuccine noodles, cooked as directed
- 1 tbsp. olive oil
- 4 cloves garlic, minced
- 3 tbsp. flour
- 1 cup chicken broth, low-sodium
- 1 cup low-fat milk, I used skim
- 3/4 cup grated parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. pepper

1. In a large sauce pan heat your olive oil over medium heat. Add garlic and saute for 1 minute.
2. Sprinkle your flour on top of the garlic stir to combine.
3. Slowly whisk in your chicken broth, and then your milk. Bring to a simmer and allow to cook for a few minutes to thicken.
4. Stir in your parmesan cheese, salt and pepper until cheese has melted.
5. Add your pasta to the sauce and enjoy!

Skinny Fettuccine Alfredo with grilled chicken


Wednesday, August 27, 2014

Fall Decor with FREE Printable

I love Fall. And I'll admit - I have already decorated a little bit for Fall. I found THE cutest FREE printable that reads "I Love Fall" and it comes in orange (pictured below), green, yellow, pink and blue. I used a wooden door wreath, a rustic wooden frame, and some glitter faux leaves to display this print on my front door (purchased at JoAnn Fabrics). I also printed it to display on my bar in the dining room. Hope you like my Fall decor!

"I Love Fall" wreath

 "I Love Fall" FREE printable

Fall Decor: "Fall" banner purchased here, Garland made by my kiddos how-to here


Monday, August 25, 2014

Pumpkin Spice Puppy Chow

Happy Fall ya'll! Today I was up at 7 am in the car driving to Starbucks to get my first Pumpkin Spice Latte (PSL) of the season! I even wore a scarf to pick it up to pretend it wasn't going to be in the 80s later today. I made chili for dinner and this amazing Pumpkin Spice Puppy Chow. Wow. My friend lovingly asked me if the diabetes I made was worth it. Yes. Yes it was. Make this now!

Pumpkin Spice Puppy Chow


- 12 oz. white chocolate
- box of Rice Chex cereal
- 3 tsp. cinnamon, divided
- 1 1/2 tsp. pumpkin pie spice
- 1 cup powdered sugar
- 1 cup mallowcreme pumpkins (optional)
- 1 tbsp. sprinkles (optional)

1. Melt your white chocolate in a microwave safe bowl.
2. Once chocolate is melted add your pumpkin pie spice and 2 tsp. cinnamon. Stir well.
3. Place your cereal in a large bowl and pour the chocolate on top. Using your hands, coat your cereal with the chocolate.
4. In a freezer sized ziplock bag add 1 tsp. cinnamon, powdered sugar and sprinkles. Add your chex, zip your bag and shake.
5. Add your pumpkins if desired as well.


 White chocolate with spices

 Chex with chocolate

 Chocolate mixed

Pumpkin Spice Puppy Chow

Up early to get my PSL!


Saturday, August 23, 2014

Kids Fall Leaf Garland

My kids love to color - although they aren't very good at it yet! So I thought of a simple way to take their 'scribble' artwork and transform it into something we could make together. I had my kids color on a few pieces of 'Fall' colored construction paper and then I cut leaves out of the paper. We then punched a hole in each leaf and I had my son 'sew' the leaves onto some yarn to make a fun garland for Fall!

We are super excited for cooler weather and school to start. I absolutely love Fall and can't wait to kick it off with a Pumpkin Spice Latte at Starbucks this Monday and to share my new Fall wreath I made with you!

Kids Fall Leaf Garland


- construction paper (we used green, red, orange, yellow)
- crayons/markers
- hole punch
- scissors
- yarn
- tape

1. Have your kids color on your Fall construction paper.
2. Trace and cut different leaf shapes out of the paper.
3. Punch a hole at the end of each leaf.
4. Cut a long strand of yarn and tie off one end and then tape off the top by wrapping a piece of tape around your yarn to make a 'needle.' Have your kids 'sew' the leaves onto the yarn using the needle.
5. Hang up your new Fall garland!

 Kinley and Palmer coloring their paper (yes Palmer tried to eat the marker...)!

 Traced leaves

Kinley 'sewing' the garland together

Happy Fall!


Thursday, August 21, 2014

Beef Enchilada Stuffed Poblano Peppers

Another new recipe that sounds spicy but is actually just filled with incredible flavor and super tasty! Now allow yourself some time to prepare this meal since you have to cook your ground beef and make the sauce, then stuff the peppers and bake for 50 minutes. Sort of a longer cook time but worth the wait - the peppers are so tender! Two of my sweet cousins have made this meal and raved about it, so of course I had to try it!

This past weekend I took the boys to Texas to celebrate my grandparent's 60th Anniversary. What an accomplishment, they have really paved the way for what a successful marriage based on love and support looks like. My mom is one of four kids, so all the kids were there and then their kids and great grandkids. It was a super special weekend and we even had a family photo shoot! We spent time at my Aunt and Uncle's ranch that came equipped with corn hole, tractors, 4 wheelers, hot tubs, and family. Such an awesome weekend and I am so glad my sons and I got to go. Congratulations to my Grammie and Poppy - we love you dearly! (Kyle's brother came to CO to hang out so he couldn't be in TX - but he had a great time climbing mountains and camping!)

Beef Enchilada Stuffed Poblano Peppers


- 1 tbsp. chili powder
- 3 tbsp. flour
- 2 cups chicken broth
- 1 tsp. cider vinegar
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- 1/4 tsp. cumin
- 3 tbsp. tomato sauce
- salt and pepper to taste

1. Combine all ingredients in a small saucepan on medium heat. Whisk everything together until sauce thickens, then remove from heat.


- 4-5 poblano peppers, cleaned-seeded-deveined
- 1 lb. ground beef
- 1 small onion, chopped
- 1 medium green pepper, diced
- 3 cloves garlic
- 1 tsp. cumin
- 1 tsp. oregano
- salt
- Mexican brand cheese for topping

1. In a large skillet brown your ground beef. Remove excess grease.
2. Add everything else except the cheese and allow vegetables to get soft, about 8 minutes.
3. Add 3/4 cup of your sauce to the meat and stir well.
4. In a baking dish place some sauce on the bottom and then stuff your peppers with the meat mixture. Place peppers in the baking dish.
5. Pour remaining sauce on top of the stuffed peppers.
6. Cover dish with foil and allow to cook at 350 degrees for 50 minutes.
7. Sprinkle cheese on top of your peppers and allow under the broiler until cheese has melted.

 Cleaned out Poblano peppers

Thickened sauce

 Meat mixture

 Stuffed peppers in baking dish

 Beef Enchilada Stuffed Poblano Peppers

Dinner is served!

Happy 60th Anniversary to my grandparents! 


Monday, August 18, 2014

One Pot Chicken Lo Mein

Another recipe to try for dinner that is super easy- everything goes into ONE pot! It takes about 15 minutes to prep your chicken and veggies and then 20 minutes to cook and dinner is served. My kids loved this meal and we will be trying it again soon.

One Pot Chicken Lo Mein


- 1 lb. chicken breasts, cut into cubes
- 1 box of linguini, broken in half (I used whole wheat)
- 4 medium carrots, chopped
- 1 red bell pepper, chopped
- 1 bunch green onions, cut in 3 inch long parts
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tsp. garlic powder
- 1 tsp. corn starch
- 1 tbsp. sugar
- 1/2 tsp. red pepper flakes
- 4 cups vegetable or chicken broth
- 2 tsp. EVOO

1. Add your chicken to a large pot. Place noodles on top then your remaining ingredients.
2. Bring to a rolling boil and then place on medium heat, allow to cook covered for 15 minutes.
3. Allow dish to rest uncovered for 5 minutes before serving.

 Raw ingredients in the pot

 Cooked Lo Mein



Wednesday, August 13, 2014

Healthy Dark Chocolate Chunk Oatmeal Cookie Bars

The boys and I are back from vacation - and I'm back to cooking! We had an awesome time at Nana and Grandpa's house in the Maryland/DC area. We were so BUSY visiting the National Harbor Children's Museum, National Zoo, Clark's Farm, Port Discovery, and we played outside a lot in my parents' neighbors' grandson's John Deere power wheels. We learned that 16 month olds cannot drive, but will try their hardest to do so while sitting in the passenger seat and hitting the gas pedal while not even touching the steering wheel or looking straight ahead. Oh these boys! We also got to visit with a lot of friends who we hadn't seen in a long time. It was such a well needed visit full of love and laughter!

We did, however, miss daddy very much and we are so happy to be home with him! To show how much we missed him, the boys and I made these amazing Healthy Dark Chocolate Chunk Oatmeal Cookie Bars. They are ooey gooey and moist and pretty much melt in your mouth!


- 2 1/2 cups oatmeal, old fashioned oats
- 1 cup coconut oil, melted
- 1 cup white whole wheat flour (plus 1 tbsp. at high altitude)
- 1 cup brown sugar, packed
- 1 tbsp. vanilla
- 2 eggs
- 1 tsp. baking soda
- 1/2 tsp. salt
- 8 oz. dark chocolate, chopped into chunks

1. Preheat oven to 350 degrees.
2. Melt your coconut oil in a small pot on low heat.
3. Mix oatmeal, melted coconut oil, brown sugar, flour, vanilla, eggs, baking soda and salt in your mixer until blended.
4. Add 1 cup of your chopped dark chocolate and mix.
5. Place batter in a parchment lined (or greased) 9"x13" baking dish.
6. Sprinkle remaining chocolate on the top. Bake for 25 minutes.

 Melting the coconut oil

 Mixing all ingredients together

 Chopped dark chocolate

Mixing in the dark chocolate

 Top: Batter before being baked 
Bottom: Baked Cookie Bars

 Healthy Dark Chocolate Chunk Oatmeal Cookie Bars!

... I'm not sharing...

The Boys driving like crazy people on the beltway at Nana and Grandpa's house!