Memory Lane Rice Krispie Treats

Rice Krispie Treats

Sometimes I get caught up in complicated recipes and need to be reminded of the simple things in life. I had extra marshmallows from the Chocolate Dipped S'mores Cups recipe and leftover mini M&Ms from our holiday Trail Mix Jars (recipe to come), so I bought some bulk Rice Krispies and took a trip down Memory Lane. Once in a while, you just have to simplify!

Ingredients:
3 tbsp butter
1 package marshmallows
6 cups Rice Krispies (yes, off-brand Crisp Ricies or whatever taste just fine)

Directions:
1. Microwave butter and marshmallows for 2 minutes. Stir. Microwave another minute.
2. Stir in Rice Krispies until totally covered.
3. We added 1/2 cup mini M&Ms, but Reese's Pieces, peanut butter chips, or any tiny candy is also delicious! Or keep them plain -- still delicious. :)
4. Press into the bottom of a buttered 9x11" pan. Cool.
5. Cut 'em up and eat 'em up!

Butternut Squash Mac & Cheese

Butternut Squash Mac & Cheese

This is a Pampered Chef recipe and a great way to get your picky eater to gobble up some vegetables! It's quick and creamy and a family favorite! I eat it with roasted broccoli (recipe to come) but I my boys wouldn't touch the stuff. That's okay -- there's veggies in the sauce!

Ingredients:
1 package (16 oz) uncooked pasta (we use the shell kind)
2 yellow squash
1 can evaporated milk
2 cups shredded six-cheese Italian blend
1/8 tsp. ground nutmeg
1/2 tsp salt

Directions
1. Cook the pasta! When pasta is done, save 1/4 cup of the water for later use. Drain the rest and set aside.
2. Peel the squash using a vegetable peeler, cut length-wise and slice into thin slices.

3. Saute in a saucepan or pot until very soft.
Optional: I like to toss my cooked squash into the food processor so that my boys can't detect even a hint of vegetable. You can skip this step!! The squash will break down and blend. If you put it through the food processor, run until desired consistency and return to pot/pan.
4. Gradually add milk, whisking constantly.  Cook over medium-high heat for 3-4 minutes.
5. Reduce heat to medium and add cheese. Cook 3-4 minutes. (Still whisking constantly.)

6. Add nutmeg, salt and that 1/4 cup pasta water you saved from step 1.
7. Combine sauce and pasta and stir up.
8. Enjoy!

Yummy Breakfast Cups

Yummy Breakfast Cups
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I like to make these for the family on the weekends. They're super simple and don't require maintenance.  Just assemble, bake, eat!

Ingredients:
4 slices turkey bacon (or pork bacon)
4 slices whole wheat bread
1 tbsp butter
4 eggs
Salt and pepper to taste

Directions:
1. Preheat oven to 400 degrees.
2. Heat pan of medium-high heat and cook bacon according to package directions.
3. While bacon is cooking, butter your bread and cut each piece in half vertically. (I used Dave's Killer Bread because it's our favorite, but it makes for some giant slices!)
-- Side note: if you want these to be prettier, use a cookie cutter or the top of a drinking glass to cut your toast into rounds. I love buttered toast, so I don't like to waste any when I'm just cooking for the family! They don't mind the extra toast hanging over the edge!
4. Place your bread halves in the bottom of each cup of your cupcake pan(totalling once slice of bread per cup) so that the bottom is completely sealed.

5. Lay the bacon strip across the buttered bread and crack one egg on top. Add salt and pepper to taste.

6. Bake at 400 degrees until eggs set, about 8-10 minutes.
7. Pop the breakfast cups out with a knife and eat up!

Baked Chicken & Red Pepper Egg Rolls

Baked Chicken and Red Pepper Egg Rolls
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YUM! The best way to get 3 servings of vegetables and lean protein without a bunch of added fats! My husband goes crazy over these, and I love making them. Plus, they reheat well and taste great in my lunch the next day!

Ingredients:
2 tbsp olive oil
2 boneless, skinless chicken breasts, cut into small strips
2 large bell peppers, cut into strips (any color!)
1 medium onion, sliced
2 tbsp soy sauce
1 clove garlic, minced
1 tsp grated ginger
12-15 egg roll wrappers (depending how full you stuff them!)

Directions:
1. Preheat oven to 350 degrees.
2. Heat oil in a large pan over medium-high heat. Cook chicken strips just until no longer pink. Push to one side of pan.
3. Add peppers and onions and cook for 5-6 minutes, stirring often.

 

4. Add soy sauce, garlic and ginger and stir well. Cook until most of the liquid is absorbed.

5. Remove from heat and cool for 15 minutes. THIS IS IMPORTANT! If you use it while it's still hot, the egg roll wrappers will break down and leak.
6. Once cooled, layer an appropriate portion of the ingredients onto the egg roll wrapper with one corner of the wrapper toward you. Fold the bottom up. Fold the right point in, then the left. Continue rolling the egg roll, keeping it snug! Secure it with a dab of water or leftover soy sauce mixture from the pan. My husband was nice enough to photograph the egg-rolling stages!

7. Place on non-stick baking sheet and bake for 10-12 minutes.
8. Enjoy! I serve my egg rolls with low sodium soy sauce and/or freshly squeezed lemon juice!