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Vegan foods and a .com?!


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While we were in Colorado visiting Lauren we ate a little healthier than we normally do. Actually, during our entire stay, we only had a couple meals that weren’t vegetarian. Since we’ve been back 90% of our meals that I’ve made here at home have been vegetarian. For no reason other than it’s easy, cheaper, and healthy. We aren’t big meat eaters, so it really isn’t that big of a change.

Tonight, I decided to experiment a little. I made a vegan pasta dish with meatless “meat” and it turned out amazing.

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The only thing Mitchell noticed was the noodles not being the “normal” noodle. These were pretty good in my opinion! I used the brand Ancient Harvest, and their pasta was on sale, so I only paid $2.50 for the box, which for gluten free is super cheap! I probably should have grabbed a couple other boxes, but I wasn’t sure how the texture would be. Really truly there wasn’t much difference, though I know picky people would notice the difference.

Next, I used the Smart Ground Original. This stuff,  was SO delicious! The texture was spot on, and it added great flavor. I will definitely be buying their products again!

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first I boiled the noodles, and strained them. Sat them aside. Then, I sautéd the meat with some garlic, and spinach,  once it was heated and the spinach had the right amount of wilting, I added the sauce, You can use whatever pasta sauce you prefer, mine was just a classic tomato sauce. heat, add the noodles and voila! Ready to consume!

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Oops! I forgot to add, you can now locate my blog by visiting therealkk.com!

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Challenge 2


The second recipe I tried has show up on my pinterest feed quite a few times since November, so I thought I’d give it a shot.

You can find the original post here.

It’s usually shared with the photo below:

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The blog says you’ll need 4 chicken breasts, 1 can whole berry cranberry, 1 package dry onion soup and an 8 oz Catalina dressing. You cook the chicken on high for 3 hours, mix the other ingredients together and poor over the chicken and cook for 30 more minutes.

What I did:
I only cooked 3 chicken breasts, and only used 6 oz of dressing. This dish is VERY SWEET. We felt like there was way too much dressing. Next time we’ll use less dressing (it doesn’t compliment the cranberry very well and adds a weird taste.) Ill probably toss in home made cranberry sauce, it might help. I cooked my chicken on low for 6 hours then on high for and additional 30 with the other ingredients.

I served this over couscous, that I made with chicken broth and rosemary. My photo is below.
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The great pinterest challenge 2014


This year my goal is to try every recipe I have/will pin. I started 2 nights ago with a one dish chicken dinner. This week I’ll have made 6 meals off of pinterest. My goal is to stick with mostly/only crockpot dinners. Wish me luck! I plan to post about each of them, so keep a lookout for those!

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CROCK-POT Creamy Chicken Italiano


This recipe is one that my boss has had for ages. I make it for them about once a week in the autumn/winter, and LOVE eating the left overs the next day.

I don’t have any photos for this recipe, since I’ve never made it at home, but I know the recipe by heart and for any/all meat eaters you’ll LOVE THIS!

What You’ll need:
4 frozen costco chicken breasts (or any frozen boneless skinless chicken breasts.)
Powdered Italian Dressing mix
1 Can of Cream of ANYTHING. Seriously Cream of chicken, mushroom, cheddar, celery… any of it works!
1 8 oz package of Cream cheese (the kind that comes in the box works best.)
1/2 cup water
Crock pot

What you’ll need to do:
Put your chicken (FROZEN) breasts into your crock-pot. Mix together your packet of italian dressing & your 1/2 cup water, pour over chicken. Cover & cook on LOW for 5 hours. This is when I bring the cream cheese out of the fridge & set it on the counter, leave it there until the next step.
Next, once you’ve cooked the chicken for 5 hours, mix together your can of cream of whatever, and the cream cheese. Add the mixture to the crock pot & cook on HIGH for 1 hour to 1 1/2 hours.

Thats it, once it’s done cooking it’s ready to serve. Serve over rice or egg noodles… or whatever your preference. Serve with a nice green veggie and you’ll have an amazing, easy and delicious dinner!

 

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Tasty Homemade Apple Turnovers


I’ve said it time and time again. I LOVE AUTUMN. Something about the cool air, the rain, the colors… the FLAVORS! Everything about autumn is beautiful… A couple weeks ago I bought all the supplies to make Apple Turnovers… I don’t know what got into me but I haaaad to make them.

It’s really simple. These turned out really really tasty. I was too worried and embarrassed to share these with EverSoLightly’s family, even though I had intended them for his dad’s birthday. I saved them and EverSoLightly and I ate them the next day & he raved about them!

Home Made Apple Turnovers

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Ingredients:

Apples, I used 4
Apple Peeler, corer, slicer
1/2 cup Apple Juice
1/4 cup Brown Sugar
Cinnamon to taste
Allspice to taste
(crushed) Cloves to taste
Decorative sugar
1 Egg (for egg wash at end)
Puff Pastries

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First, you’ll want to use your apple peeler corer slicer (assuming you washed your apples first.)
I had two bowls next to me, one for the bits of the apple that I wasn’t going to keep, and one for the pieces for the turnovers. I was raised to EAT that delicious skin that comes off with the apple peeler corer slicer. If you don’t want to you can use them as compost or put them in your yard waste bin.
Once all your apples have been peeled, cored, sliced… Dice them up to the size you want. This is YOUR recipe, so nothing is “wrong.”

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Once all your apples are cut up and your mess is cleaned up, toss those slices into a pot, pour in your apple juice, and spices to taste… cook cook cook, you want those apple slices to be soft and beautiful.
IMG_3993Once your apples are soft, and they taste the way you want, get your puff pastries ready.
I cut mine into 6 pieces (though only took a picture after I made the first two.) Grease your baking sheet now.

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Once yours are divided up the way you want, fill them with your delicious apple filling. Close them according to your preference. In a separate bowl, mix one egg with a bit of water, mix. Brush this mixture over the turnovers, and sprinkle with sugar. Bake in oven according to Puff Pastry box. Once done, move to a cooling rack & enjoy!

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Do you have any extra filling? Toss that into your blender, food processor, or whatever you use and turn it into YUMMY apple sauce!

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“Love means never having to say you’re sorry. However, it is with sincere regret that I must now kill all of you.”


Today I’m here to share with you, an amazing apple breakfast bread recipe!

I passed a loaf of this along to Mitchell’s parents, and gave some to my neighbor, I don’t know what the Smith’s thought, but our neighbors LOVED it.

It’s REALLY EASY and SUPER DELICIOUS. It makes a GREAT breakfast loaf. I think I’ll make this for Christmas. It’s great the day off but even better the day after, heated with butter. Yummmm.

What you’ll need:

1 cup flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup butter, at room temperature
2/3 cup granulated white sugar
1/3 cup light brown sugar, packed
2 large eggs
1/2 cup apple cider
2 1/4 cups chopped apples (Obviously cored, and peeled)

Pre-heat oven to 375 and grease your loaf pan. I managed 2 loafs out of this recipe, but it depends on the size of your pan.

Mix dry ingredients (flour, baking powder, salt, baking soda, cinnamon, and cloves) in a bowl. I suppose most people would tell you to sift, but I never do and it turns out fine 🙂

In a large bowl,  cream together butter and sugars. Beat in eggs. Add in flour mixture alternately with cider- I did mine in thirds. Mix until everything is combined, but don’t over mix.

Next gently toss in and stir the apples.

Pour batter into loaf pan(s) and place in oven. Bake until toothpick comes out clean. About 50 minutes. Remove from oven and let cool (about 20 minutes) then remove from pan, place on wire rack to finish cooling and either enjoy or wrap up for consumption the next day.  I’m warning you now, it is AMAZING. It wont last long!

 

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Yay for Traditions!


 

Yesterday, we continued our tradition of carving pumpkins with one of my oldest, and one of our dearest friends, Thomas. It’s been 3 years now of us carving pumpkins together, and though other people have come and gone from the equation, and moved on with their lives, we’ve always managed to get the three of us together for a few awesome traditions.

I made chili, which I’ll post the EASY recipe at the bottom of this post, and my VERY first home made apple pie, made from scratch without any help! Yay! I haven’t tried it yet though, but I heard it was pretty good.

Onto the DELICIOUS chili recipe!

I made this up on my own, so you can always change it to however you think you’d like it best!!

1lb ground beef, ground turkey, chicken or tofu, or whatever you prefer
2 cans petite diced tomatoes
2 cans tomato SAUCE, the small cans.
2 cans Bushes CHILI beans, Medium trust me. I’m a wimp when it comes to spices and medium is the way to go, never get mild, at least get medium haha
1 can red kidney beans, drained
1 package chili seasoning (or home made)
1 cup diced onion (I just use minced onion you buy in the seasoning section!)

Cook meat, until brown/done. Drain fat
toss meat, and all the other ingredients into a large pot.
heat until hot
top with cheese, sour cream, onions or whatever you prefer!
Eat then enjoy!