Normally, on a night no one is up to cooking I’d throw in a frozen pizza and be done with it. But if you’re anything like me (and are obsessed with pizza) a frozen one just doesn’t do it. Sure it fills you up and doesn’t taste horrible, but it’s definitely lacking in the flavor department. Because of this problem I’ve recently been interested in making my own pizzas. But when I began the research I was immediately intimidated by the thought of making my own dough. That’s when Publix came to the rescue when I discovered they sell pre-made dough in their bakery! (if you don’t live by a Publix I suggest you check out the bakery of your local grocery store). All you have to do is set the dough out an hour before you want to start making the pizza and then roll it out and you’re ready to go! Here are the two pizzas we’ve made since discovering this dough (both were equally delicious!):
Pesto Goat Cheese Pizza:
– Spread pesto over the dough
– Top with goat cheese, tomatoes and parmesan cheese
– Spread pasta sauce over the dough
– Top with fresh mozzarella cheese, fresh basil and tomatoes
Any other good pizza recipes?
Memorial day is fast approaching! If you haven’t had time to come up with something to cook for the occasion yet then I’m here to help! This crockpot pulled pork recipe couldn’t be easier. You can throw everything in the crock pot first thing in the morning and enjoy the rest of your day outside while a delicious meal is busy cooking itself inside.
These pulled pork sliders are not only delicious but the recipe makes a ton of food. One pork loin is enough for around 8-10 people. When we make it for just us two we tend to be eating it for the entire week (and I’m not complaining)!
I served it with cucumber avocado salad (recipe here) which would be a great easy side dish for a Memorial day party!
Pulled pork sliders
– one pork loin
– enough bbq sauce to generously cover the pork loin (usually an entire small bottle, I use Sweet Baby Ray’s)
– one package of Hawaiian rolls
– Place pork loin in a crockpot
– Cover with bbq sauce
– Cook on low for 8 hours
– Serve on Hawaiian rolls
*best served with a cold beer and a cute koozie :)
I’m always looking for easy yummy recipes and this avocado and cucumber salad definitely fits into both of those categories. I whipped up this salad as a side dish for dinner and it was so good I made it again the next day for my lunch! Delicious, refreshing and perfect for summer! I didn’t really measure out the ingredients but one avocado and about half an english cucumber was enough for 4 people as a small side.
– English cucumber
– 1 Scallion
– Half a lime
– Mayonnaise (I buy mayo from Trader Joe’s to hopefully make it a little healthier ;))
– Hot sauce
1. Cut the avocado and cucumber into cubes and combine in bowl.
2. Slice the scallion into thin pieces and add to bowl.
3. In a separate bowl combine 2 spoons of mayo, as much hot sauce as you want (for me, just a splash) and the juice of half a lime and stir to combine.
4. Pour the dressing over the avocado mix and add in some chopped cilantro.
5. Stir and enjoy!
Since I work from home every Monday I recently started the tradition of “Crock-pot Mondays”. The only issue is that crock-pot Monday only works works if I also take part in “Grocery Store Sundays.” So let’s just say even though it doesn’t happen every week, it’s great when it does! This Monday I wanted to try a new recipe so I went with Crock-pot cilantro lime chicken (adapted from this recipe). It turned out to be very moist (sorry to everyone that hates that word) and delicious and we have eaten it multiple times this week! Here’s how to make some for yourself:
– 2 chicken breasts
– 1 small onion (or half an onion)
– fresh cilantro
– 3 limes
– 1 can of chicken broth
– garlic salt
– salt and pepper
– First lay the chicken breasts in the bottom of the crock-pot
– Squeeze the juice of the 3 limes over the chicken
– Pour the chicken broth over the chicken until it is covering the chicken about half way
– Chop the onion and put in the crock-pot
– Season with garlic salt, salt and pepper
– Place a handful of cilantro stalks on top of the chicken
– Cook on low for 5 hours
– Once 5 hours is up remove the cilantro stalks and discard
– Remove the chicken breasts and shred with a fork, adding in some fresh chopped up cilantro
– Once the chicken is shredded, slowly pour some of the juice from the crock-pot over the chicken until moist (I used a big spoon to scoop out the juice)
Now that the chicken is done you have plenty of options of how to eat it! The first night I made some guacamole and put the chicken in tortilla shells with all the usually taco toppings. It would be great in a salad too or even on it’s own!
I hope everyone had a great Valentine’s Day! It was too cold for the picnic on the boat I was hoping to have, so instead we took a long walk around a park close by and then made a big dinner at the house! I wanted to share the recipe for the appetizer we ate while we cooked. It would be great to bring to a party and it’s super easy! Disclaimer: I made 12 of them and between the two of us they were completely gone before dinner was ready!
-1 bag of mini sweet peppers
-1 4oz. package of goat cheese
-salt and pepper
-pesto sauce for dipping
1. Preheat oven to 350 degrees.
2. Cut the concave side of the peppers off (so they won’t tip over), leaving the stem on.
3. Remove the seeds and membranes and place on a lightly greased baking sheet.
4. In a bowl, stir together goat cheese with salt and pepper (I microwaved the cheese first for about 10 seconds to make it easier to stir and scoop out).
5. Scoop the goat cheese into each pepper.
6. Bake for 15-20 minutes.
7. Serve with a bowl of pesto sauce for dipping.
Looking for a healthy, quick breakfast that’s super easy to switch up? I have just the thing for you! Buy a large container of greek yogurt (I bought plain but vanilla would be a little sweeter!) get some fresh fruits (I went with blueberries and raspberries), add some honey and pour in a bunch of granola. Mix it all up and you have a delicious breakfast! There are so many different things you could add that would be delicious, so get creative! Let me know if you find any amazing combinations :)
I was feeling pretty lazy the other day about cooking but I knew I didn’t want to eat out (refer to Challenge #1) so I came up with an easy, healthy solution for anyone feeling lazy: roasted veggies and sausage. Cut up some sausage, throw in whatever veggies you have in the fridge, dice ’em up and throw everything in the oven. Sit on the couch for the next hour and be lazy while your oven does all the hard work for you!
The ingredients I used ended up making about 4 servings.
6 small red potatoes
2 yellow squash
2 garlic cloves
1 package Chicken sausage (I used organic spicy chicken sausage but any sausage will do)
Salt (I used Himalayan pink salt)
Pepper and any other seasonings (I used italian seasoning)
Preheat oven to 375.
Cut up sausage, put on foil lined baking tray.
Cut up potatoes, zucchini, squash, onion and mince garlic.
Put all veggies in a bowl and coat with olive oil. Add salt, pepper and seasonings, toss.
Add veggie mix to baking tray, spread everything out.
Bake in oven for 30 minutes, take it out and mix it around.
Bake for another 30 minutes or until potatoes are soft.
Easy, healthy and great for leftovers!!