A Twist on Taco Tuesday
At the Berry home, creativity is little necessary for dinner. Weather that be a new recipe or just labeling the meal with a title, Taco Tuesday! For whatever reason, titling the night makes the meal creative and more fun! I don't know why, but if it gets this family of five to sit down together for a meal, well that is a win in my eyes!
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At the Berry home, creativity is little necessary for dinner. Whether that be a new recipe or just labeling the meal with a title, Taco Tuesday! For whatever reason, titling the night makes the meal creative and more fun! I don't know why, but if it gets this family of five to sit down together for a meal, well that is a win in my eyes!
The older ones are not as into the titles as they use to be, but Graeme is and I still remember a time when Will and JP loved the titles too. Some titles that have lasted are Spaghetti Sunday, Meatloaf Monday, Taco Tuesday, Wildcard Wednesday (I will write about what we do here some other time because they love that), Throw back Thursday- which is basically leftovers, and the weekend becomes pretty much a crap shoot with our busy schedules. Just because a day has a title does not mean we use the same recipe over and over either. For instance; Taco Tuesday; just last week I tried a recipe I have never done, it was still tacos, but with a twist. I am on a mission to come up with at least 5 new taco recipes so that each month I can rotate tacos to keep it interesting and new. Try this recipe and let me know what you think and if you have a taco recipe I should try, please share it! I would love to add it to my Tuesday rotation.
Stuffed Baked Tacos
Ingredients:
1 Tablespoon avocado oil
1/2 pound cooked chicken shredded (I used a rotisserie chicken from the store)
1 ounce of taco seasoning (I used green taco seasoning)
1/2 cup onion chopped or diced
1-2 garlic cloves minced or 1-2 tablespoons jarred minced garlic-The Berry's like a lot so I do about 2 tablespoons of the jarred garlic.
1 can diced tomatoes with hatch green chilies (14.5 ounces) fully drained (if your family does not like really spicy use regular tomatoes)
1 can chopped green chilies (4.5 ounces) fully drained
10 hard taco shells
1 can refried beans of choice
Shredded Cheddar Cheese at least 2 cups unless your family is like mine and LOVES their cheese, well the skies the limit!
Prep:
Preheat oven to 400 degrees.
Spray a 9 x13 baking dish with Pam or some type of non stick spray.
Heat your avocado oil over medium heat in a skillet add your onion and garlic and cook for 2-3 minutes until the onion is translucent and fragrant.
Stir in the chicken, seasoning, tomatoes, and green chilies. Stir until fully combined and reduce heat and simmer for about 8 minutes.
Place the taco shells in your baking dish, standing up, and bake the shells empty for 5 minutes to allow them to crisp up.
Remove from the oven.
Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
Top each shell generously with shredded cheese and bake for 7-10 minutes until cheese is fully melted and the edges of the shells are brown.
Garnish with your choice of more cheese, jalapenos, sour cream, cilantro, avocado, and salsa.
Serve with Rice or your side of choice.
That is it! So good and so easy!
I will say that JP and I both agree that maybe making the chicken mixture a day in advance might even be better because the left overs were to die for! So maybe letting the chicken, seasoning, tomatoes, onion, garlic, and chilies marinate for a day would be even better! We might try that this week, but the recipe above is delish even if you don't take the time to marinate the mixture!
Bon Appetit!
xo,
Amy
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Blueberry Salmon
Ever have a dish that taste so good you dream about it? If not you should click on my post today and try this mouth watering recipe! I promise it will have you day dreaming about it for weeks!!!!!
Have you ever eaten something that tasted so good you could not stop thinking about it? This usually only happens to me when I go out to eat, because let's face it, food is much better when someone else prepares it! True or False? I say True!
My girlfriend Elizabeth, from Organized by Elizabeth was over helping me clean out and she rattled off this dish and I thought, "Wow, that sounds interesting and easy! I am going to try it!" I did- that night and I am telling you guys I cannot stop dreaming about it! To top it all off, it is so easy that I promise it will become a regular in your home and in mine!
I am going to title it Blueberry Salmon because I really don't know what it is called. I just know it is so finger licking good!
Ingredients:
Salmon (I got a pound of the Verlasso Salmon from Central Market behind the fish counter)
Lemon to flavor your salmon
Olive oil for your salmon
Sea Salt and Pepper to taste for your salmon
Mixed greens (I just got a bag from Central Market in the produce section)
Blueberries
Avocado (I got 4 for our family because we love our Avocado!)
Pecan Pieces
feta Cheese
Prep:
I had Trey season the salmon with olive oil, sea salt, and pepper, and sprinkle it with fresh lemon juice from a lemon and then he grilled it.
While he was grilling I cut up the avocado.
Plated each plate with some greens and had the blueberries washed in a bowl.
When the salmon was done I placed however much each person wanted on top of their greens and let everyone sprinkle their own blueberries, avocado, feta and pecans and that was it! So simple, so filling, and soooooooooo delish! You really should try it!
I had some rice on the side for my boys and two of the three ate rice with it, but honestly this is a meal in itself, unless you are like me raising three growing boys! They always need a little something extra!
This dish is so easy, so good for you, and so yummy that EVERYONE should put it on your menu for this week! I promise you will be thanking me!
Bon Apetit!
XO,
Amy
Easy Red Beans and Rice for the Hectic Life
Looking for an easy hearty meal that will become a staple in your home.....look no further!
I often get asked how I have time to cook every night with three boys, my dad, their busy schedules, and a husband who is gone a lot. The truth is I don't, but I find short cuts to awesome recipes and I play with them until they work for my family. I love to cook and share any recipe my family enjoys.
The Berry boys LOVE red beans and rice, but there is no time to match the cajun style. However, I finally succeeded with a version that would even make my cajun friends happy! Unfortunately I had to use canned red beans but the seasoning I used tied everything together. It will make ya want to slap ya mama!
Ingredients:
1lb Hillshire Farm Polska Kielbasa cut into round pieces or chopped if your family prefers it smaller
1 chopped onion
3 cloves of minced garlic or 1 to 1/2 teaspoons of bottled minced garlic
1-2 Tablespoons olive oil
2 (15 ounce) cans red kidney beans, drained
1 (14 ounce) can diced tomatoes (I like the diced tomatoes with oregano)
Hot pepper sauce to taste
pinch of salt and pepper to taste
1 tablespoon of slap ya mama cajun seasoning or something similar
2 cups of cooked rice
Prep:
If you are really in a hurry you can skip sauteing your onions, garlic, and veggies, but I really like to saute them in a separate pan and then add them to my slow cooker.
In a pan add olive oil, onion, and garlic and saute for about 2 to 3 minutes then add diced tomatoes and saute another 1-2 minutes. Once they are all nice and juicy pour the mixture into your slow cooker and add sausage, beans, hot pepper sauce, salt, pepper, and cajun seasoning. On the seasonings and hot pepper sauce go slow knowing you can always add more at the end if you need more pop or pizazz! Cook on low for 6-8 hours or high for 3 to 4 hours. When you are ready to serve, ladle the mixture over your cooked rice. I serve this with a quick salad and bread because my boys love their bread! I also doubled this because the left overs are even better! So give this hectic mom's version of red beans and rice a whirl and let me know what you think!
What are you cooking this week that is easy? I am always looking for easy and good recipes to feed the men in my life so if you have something I would love to try it and even share it!
xo,
Amy
Shrimp and Grits as Easy as 1-2-3!
Looking for a good ole southern comfort meal? If so, I have one for you and it is so easy and so good!
Ok Yall! I am pretty sure if Trey made this once a week nobody would complain! Everyone loved this recipe and it is fairly simple, quick, and easy. Trey actually got this recipe from our friend Luke, who is a Louisiana native so you know its got to be good! You should try it sometime this weekend. I promise everyone will enjoy it! Especially you if you are as lucky as I am and your husband makes it!
INGREDIENTS:
Yellow Stone Ground Grits, but if you cannot find those, just good ole fashion grits will do. Luke's recipe literally calls for enough grits for 6-8 people so I don't have actual measurements. (men!) The grits need to be cooked and that is a very important piece of the equation. So make sure to cook your grits ahead of time.
2 pints of Heavy cream
2 lbs of shrimp shelled and deveined. IF you use frozen shrimp make sure to get ALL the water out. This is very important.
1/2 lb of tasso sausage
1 teaspoon chopped green onions (basically 1/2 a bunch chopped up)
1 Tablespoon crushed garlic
2 ounces white wine
1/2 cup roasted red pepper
1 Tablespoon creole seasoning
Kosher salt to taste
Directions:
Before we poured it on the grits.
Dice the tasso and put in the bottom of a pot with olive oil. Sorry folks, not sure how much so let's assume a tablespoon! Again it's a man's recipe! Brown your sausage very well. Once brown, add your garlic and red pepper. Saute that and then add your shrimp. Be very careful not to overcook. Just cook it until pink. Next add your white wine to deglaze it. Let the wine swirl around with your help to clean the sides of the pan and keep the flavor full. Add your creole seasoning and your heavy cream and stir until you reduce the cream by 1/2 of what it was. Add Salt to taste, 1/2 teaspoon at a time. You do not want to over salt. Pour this mixture on top of your cooked grits and garnish with green onion. Serve with delish buttered bread and salad.
So easy! I mean come on my husband made it! Don't you want to try it? Or better yet, let your husband take a gander at it and watch how easy and good it is!
What are you making for dinner these days? I would love to know!
Bon Apetit!
xo,
Amy
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Light and Easy
It's beginning to feel and look like Spring! If you are like me, you are looking for light, yet satisfying meals for your family. Look no further, I have found one and tried it last week! It was amazing!
As a mom of three VERY active boys, I try to sit down Sunday mornings and map out my week. I have to think about Trey's flight schedule, soccer, dance, choir, acting, orchestra, the little guy's activities at the time, my dad, my dance classes, and the list goes on and on. So I try to decide on Sunday what we will be eating so we are not stuck ordering pizza daily or running to In and Out.
I must confess, sometimes that does happen, but I try to the best of my ability to not let it. I figure if all else fails, they get a hot meal at school. Yes, I am one of those moms! I do not pack lunches because I HATE eating sandwiches that have sat in a locker or somewhere before it is time to eat. I have horrible memories of nasty, smushed gunky things in my lunch box as a kid! So unless the boys ask or it is field trip day they buy. It's a problem I know, but it's a memory and we all know what those memories can do to you! They can ruin you sometimes and the lunchbox memory is still with me. The scent, the gunk.....all of it!
Last week, as I was planning meals, I came across a recipe for Shrimp Scampi Pasta on Epicurious:
https://www.epicurious.com/recipes/food/views/shrimp-scampi-pasta-234258
I was really wanting something light, but that could fill up these boys. I gave this recipe a whirl and it was a home run! It has lots of butter and garlic which in the Berry household makes almost anything taste good! I think in the future I might add chopped up tomatoes, but you guys! Yum! My family ate it up like hot cakes and bonus it was so easy! I will be making this again! If you are looking for a light, easy, pasta, this is it. Give it a whirl and tell me what you think!
Shrimp Scampi Pasta
Ingredients:
1/4 cup olive oil
1 lb large peeled and deveined large shrimp raw: 20 to 25 per pound (I did a 1.5 lb just because of all the men in my family)
4 large garlic cloves, left unpeeled and forced through a garlic press (or you can cheat like me and buy the chopped fresh garlic in the produce isle!)
1/2 teaspoon dried hot pepper flakes (I left this out and let each man do his own spice for the sake of my man/child and his tastebuds)
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Prep:
Bring a pot of salted water to boil for your pasta.
While that is heating up, heat oil in a large heavy skillet over moderately high heat until hot, but not smoking, then saute your shrimp, turning over once, until just cooked through. I would say about 2-3 minutes and transfer with slotted spoon to a large bowl. Add garlic to the remaining oil in the skillet, along with the wine and red pepper flakes if you are cooking them in, your salt and pepper, and here is where in the future I will add some diced or chopped tomatoes. You don't have to and the original recipe does not call for them, but Trey and I both agree it might add some color and texture. Plus we are a tomato loving family! Cook all of this over high heat, stirring occasionally for about 1-2 minutes. Add butter to skillet, stirring until nice and melted, and stir in your shrimp. Remove skillet from heat.
Cook pasta in boiling water per the instructions on your box. We like ours al dente so it is about 3 minutes. Reserve 1 cup of pasta-cooking water, then drain pasta in a colander. Toss your pasta well with the shrimp mixture and some parsley in a large bowl, adding some of your reserved cooking water if necessary to keep moist.
Plate and serve with some nice garlic bread and salad!
So good, but see what I mean about colorless? I will add diced tomatoes next time to jazz it up just a bit. Still really good though!
So easy and so good! What are you cooking this month that is light and airy, yet satisfying? I would love to know and share with my readers!
Until next time! Bon appeitt!
xo,
Amy
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Scandalous Brownies.....So good, they will make your toes curl!
As we are winding down the month of love and chocolate I wanted to share with you all a recipe I concocted last night. I was given a recipe for brownies by my pastor in Mississippi's wife.
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Easy and so so so so good!
As we are winding down the month of love and chocolate I wanted to share with you all a recipe I concocted last night. I was given a recipe for brownies by my pastor in Mississippi's wife. It was delish! And last night I decided to go a little crazy and boy did they turn out AMAZEBALLS! I mean they are off the rails good! And they are so easy it is just plain ridiculous! So order the secret I am about to share with you, heck you can even order your brownie mix too, and make these babies! You and your friends and family will be so glad you did!
Amy's Scandalous Brownies
Ingredients and Prep:
One box of Brownie mix of your choice. We like milk chocolate. Mix the brownies exactly how your box tells you to.
Next: Pour a little under half the batter in the bottom of your greased pan. Layer across the top with Sanders Dark Chocolate Sea Salt Caramels. This here is the secret! Yall.....I can't even help myself it is so good! After you have done this pour the rest of your batter on top and bake exactly how your box says too!
Substitution: If you don't like caramel you can make them like my friend Julie does. Get yourself Hershey Symphony Bars with toffee and layer these instead of the caramel.
You guys, these brownies are amazing! I can't wait to hear what you think!
Here is a link for each ingredient:
Bon Appetit!
Amy
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Toffee Bars With Some History
When I asked my friends and readers for some chocolate recipes, my dear friend Cathy gave me one that has some really cool history behind it.
When I asked my friends and readers for some chocolate recipes, my dear friend Cathy gave me one that has some really cool history behind it. It is a bar recipe and wouldn't you know I am terrible at making bars. Full disclosure, for whatever reason mine NEVER look pretty, but when she told me the story behind the recipe and how she came about it, I was like, "Amy you are going to have to figure this out because this is just too cool!" More full disclosure, you kind of have to live in our neighborhood to get it, but think small town, think roots, think history and everyone kind of knows everyone....especially if you are from here. I am not, but I am from an AMAZING small town and this recipe makes me want to find one from home so I can share from my own roots.
So the story is short and simple, but I found it cool. Cathy, my friend, came across a garage sale in our hood. This particular sale was at a woman's house by the name of Mimi McKnight who had passed away. Cathy loves history and knew there would be some in this house so she went in and checked it out. She ended up buying a ton of cookbooks, which really is ironic yall because she does not even cook, but she did and they ended up being chalk full of recipes from back in the day. And the even cooler part of the story is that it appears Ms. McKnight was an amazing cook and a caterer. This particular recipe comes from a book that was put together for tastings for the Junior League Garden Club Committee's Creative Arts Show, on Saturday, March 19, 1966. How stinking cool is that! So of course I had to make this! And yall it is so good.....mine are not pretty by any means, but oh my they are soooooooo good! You can do all kinds of variations, like add sea salt, sprinkles, or m & m's, do whatever your family likes, but for today's post I made sure that half my pan was just like Ms. McKnight's recipe. One thing I would suggest, make sure to spread the chocolate when it starts to melt before adding whatever toppings you are adding. This was the mistake I made because I did the recipe just as it was written, but I think Ms. McKnight assumed people are smarter than I am! :) So spread your chocolate! And place them in the refrigerator to harden....other than that.....these babies are awesome! Hope you enjoy them as much as my family and I did!
TOFFEE BARS.......LORA SPITLER
MIX TOGETHER: 1 CUP MELTED BUTTER
1 CUP BROWN SUGAR
1 EGG YOLK
2 CUPS FLOUR
1 TEASPOON VANILLA
Spread on cookie sheet and bake at 350 for 18 minutes. While hot sprinkle on 1 pkg of chocolate chips. Let set for moment before spreading ground nuts on top.
They got the thumbs up from this cutie pie!
Easy Peasy and oh so good! Hope you like them!
Bon Appetit!
xo,
Amy
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Grandpa's Favorite Dessert!
It's February and if you are anything like me you think of chocolate! Check out this amazing recipe that just happens to be my father's favorite dessert! And It is oh so good!
For whatever reason, and let's face it... we all know the reason, I associate February with chocolate. Which really is not all that bad if you think about it. We are talking about chocolate. It could be worse we could be talking about Spinach or Kale! Anyways, point is, I associate February with chocolate and this month my plan is to share one chocolate recipe with you a week. I have a ton, because I do love me some chocolate! So if you like chocolate as much as I do, tune in every Wednesday and see if you like what I am cooking! I bet you will.
I would also LOVE for you to send me any chocolate recipe you have that you love. I would love to try them all and I will highlight you and your recipe sometime this year! It's a win-win! I get to add more recipes to my collection and you can share your recipe with my readers! I love that! I hope you do too!
See how it floats in the syrup....trust me, when you are putting the batter into the syrup it is even weirder!
So for today's chocolate recipe, you should know this recipe is very near and dear to my heart. It is my dads absolute FAVORITE dessert in the entire world. My mother use to make it for him for every birthday and anniversary. Full disclosure, it looks odd (and that is being kind with my words) while cooking, but I promise it is delish! It is just not real pretty! As a matter of fact, my baby brother Paul made fun of me in December when I made it for our father. He was placing bets that it was a flop because yall it looks that bad! BUT! It was not! EVERYONE loved it, but most importantly my Dad loved it and loved that I took the time to bring a little bit of mom to him on his first birthday without her. This recipe is perfect for any special occasion or if you are having a special valentines dinner with your kiddos or someone you love. Remember....keep going even if it looks weird or just not right.....it is.....I promise!
Me rubbing it in my baby brother Paul's face that I had actually nailed the dessert!
Irene's Devil's Float
1 1/2 cups sugar
2 cups water
2 tablespoons butter
1 teaspoon vanilla
1 cup of flour
3 tablespoons coco
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
PREP:
Preheat oven to 350 and grease a square baking pan 8 x 8
combine 1 cup of sugar and water in a pan and boil for 10 minutes
cream the butter and remaining sugar together, add the vanilla
sift the dry ingredients together
slowly add dry ingredients with creamed butter, sugar, and vanilla as well as milk
pour your syrup mixture of water and sugar in a square pan and pour your baking mixture on top of this. (This is wear the looks go downhill.....keep going....you are doing great!)
Keep Calm and know everyone will love this!
Trust me!!!!!
Bake on 350 for 40-45 minutes
You can serve this with homemade whip cream, or cool whip or ice cream. Our family prefers homemade whip cream which I will share with you how I make this below. If your family likes nuts you can fold in 1/2 cup chopped nuts to baking mixture before you pour onto the syrup. My dad does not like the nuts so we leave those out.
Homemade whip cream:
1 Cup cold heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
Put glass bowl in a freezer for 10-20 minutes to chill. Pour heavy whipping cream into bowl and add vanilla and whisk or beat on high speed....slowly fold in sugar and keep whisking or beat until medium to stiff peaks form
Simple and oh so good!
Even the little ones loved it!
I am telling you EVERYONE loved it! And my dad was so proud of me..I like that!
Can't wait to hear how this turns out for you and hope you love it as much as our family does! Enjoy and Bon Appetit!
xo,
Amy
Healthy Chicken Feta! Oh So Good!
I don't know about you guys, but being a mom of three growing boys who are VERY busy doing ALL kinds of activities I am always looking for two things when it comes to dinner...well, really three. Is it healthy? Is it easy? Is it good? Ok I lied! Four! Is it quick!?
I don't know about you guys, but being a mom of three growing boys who are VERY busy doing ALL kinds of activities I am always looking for two things when it comes to dinner...well, really three. Is it healthy? Is it easy? Is it good? Ok I lied! Four! Is it quick!? That is key in my household! I need to be able to make something that is healthy, easy, good, and pretty quick to make. I have to say I don't usually nail all four, but today I have one for you that I nailed it! It incorporates all of those requirements and I am just giddy about it because it is so easy and so good! Now I spun this recipe off of a recipe I got from primal mom and I promise if you take the time to check her out you will find some pretty tasty dishes. All of which are good for you! You can check her out here: www.primalmom.com
CHICKEN FETA
INGREDIENTS:
4-6 Chicken Breast
8 Tablespoons grass fed butter divided
1 -2 garlic cloves minced
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons dried basil
2 teaspoons garlic powder
2-4 avocados depending on your family's needs
1 bag of spinach
1 cup of cherry tomatoes
1/2 cup feta cheese
PREP and INSTRUCTIONS:
Cut your chicken breast in half, length wise
Slice your avocado and tomoatoes
In a plastic baggie put all your dry seasonings and 4 tablespoons of butter melted and your minced garlic. Place your chicken breast in the baggie and shake until coated nicely.
Place your chicken in a greased pan
Preheat oven 400 degrees
Bake Chicken at 400 degrees for 20 minutes or until cooked thoroughly
While Chicken is baking place the rest of your butter in skillet on medium heat. When the butter is melted add your spinach and saute the spinach until it is wilted, approximately 2 minutes.
Once wilted divide spinach on each plate, place a chicken breast on top of spinach and sprinkle with tomatoes, avocados, and feta.
So easy and so good!
Another option is making a sandwich and my kids love me to get the Hawaiian rolls and fill the roll with all the ingredients that you put on your plate. Not quite as healthy, but oh so good!
What are you cooking these days that is easy, healthy, quick, and good? I would love to know as I am always searching for new dinner ideas!
Bon Apetit!
xo,
Amy
Sister Up with Salad!
In keeping with the theme of my week....Sister Up...I decided to share with you all a recipe I got from my FAVORITE SISTER in the whole world. My big sister Robin. Robin and I are from the same parents, but, I will tell you, anyone who knows us would say we are polar opposite.
In keeping with the theme of my week....Sister Up...I decided to share with you all a recipe I got from my FAVORITE SISTER in the whole world. My big sister Robin. Robin and I are from the same parents, but, I will tell you, anyone who knows us would say we are polar opposite. My sister has a air about her that exudes perfection. I have an air about me that exudes hot mess! When it comes to fashion she nails it every time....me....not so much. Her house is impeccable and always on par with what is chic.....mine....not so much. She LOVES yoga. I HATE yoga. She is happy with one or two good friends, me... I like an army.....So as you can see we are very different, BUT when it comes to family we love fiercely and we love each other. We worked well as a team when it came to decisions with our mom and we are still working well as a team when it comes to decisions with our dad. Yes we disagree and yes I annoy the heck out of her, but we love each other and we would take a bullet for each other! (But then again I am bulletproof! wink! wink!)
Another area we are so opposite in is cooking. I LOVE cooking. My sister does not. So for me to even have a recipe from her is funny, but yall this is Trey's favorite salad I make and we got it from Robin. I will never forget the first time we had it. It was our first mother's day without mom and it was a tough one so I was not eating much. Trey kept saying, "Go back and get more of that salad." And the next day when I went to pick up Dad from Robin's house Trey was like, "hey if any of that salad is left over grab it!" I thought, man, what is it with that salad? So of course I had to try it and yall....this salad is so good and you can do so many different things with it! Do what your family likes and play around with it....Trust me...there is plenty of room to experiment with this one! But I know your family will like it because mine does and they are not big on the greens. So try it and let me know your thoughts!
Robin's Kale Salad!
ROBIN'S KALE SALAD
DRESSING:
1/2 shallot, peeled and chopped (I get mine in the deli section of Central market already peeled)
1 or 2 tablespoons of crushed jarred garlic
2 tablespoons fresh lemon juice
1/4 cup apple cider vinegar
1 tablespoon honey
1 tablespoon ground cumin (I have been known to leave this out at times and it is still so good. My family is not big on cumin)
1/2 tablespoon Kosher Salt
1 teaspoon ground pepper
1 cup extra virgin olive oil
SALAD:
Here is where you see me really cheat from the published recipe, but I am a busy mom of three so I like shortcuts!
Shortcut that will save you time!
I get 1 to 2 bags of Taylor Farms Sweet Kale Chopped Salad (Any bag of pre-made kale salad will do, but I really like this one because it has brussels sprouts in it) I throw out the dressing and if I don't want I use the extra seeds or whatever they have to dress the salad I throw that out too, but most of the time I use the cranberries and pumpkin seeds to add a little more pizazz to the salad.
2 cups cooked quinoa
3/4 cup cherry tomatoes, sliced in half
3/4 cup fresh, raw corn kernels
1/2 cup thinly sliced radishes
1 cup salted, roasted almonds (I have used pistachios here)
1/2 cup dried crandberries
kosher salt and pepper to taste
DIRECTIONS:
To make the dressing, place all of the dressing ingredients, except the olive oil, in a blender and blend on high until smooth. On a low speed, add the olive oil in a slow, steady stream. Once the olive oil is incorporated, bled on high for an additional 15 seconds.
To assemble the salad, place all of the ingredients, except the almonds, in a large bowl. Toss with the dressing and season with salt and pepper. Top with the almonds and serve.
So good and so good for you!
Bon appetit!
xo,
Amy
Do you BulletProof Your Joe?
I know some of you have seen my morning instagram stories of putting butter in my coffee and I am sure you are like what is she doing? Matter of fact I am positive you are saying that, because I took a poll and the statistics said it all. Take a look at todays blog and see why I do this. Not only is it yummy it is VERY good for my brain and body and guess what?! It is good for you too!
I know some of you have seen my morning instagram stories of putting butter in my coffee and I am sure you are like what is she doing? Matter of fact I am positive you are saying that, because I took a poll and the statistics said it all. I only have a few friends out there who know and understand the benefits to this powerful morning cup of Joe. Today I wanted to share with you why I started and who knows maybe you will want to "Bulletproof" your cup of joe too!
About three years ago, my brother Chuck wanted to make me a "Bulletproof" coffee and I was like NO WAY! That just sounds GROSS! He told me to just try one cup and see if I like the benefit of how it suppresses my appetite. WAIT! It suppresses your appetite!? Sign me up! He knew EXACTLY what to say to me to get me to try it! So he made me my first cup and yall it was so creamy, yummy, and frothy! Bonus! Frothy! FANCY COFFEE! SOLD! So I decided to start drinking my coffee that way. What I began to notice was incredible.
A. Yes it does suppress my appetite
B. My energy levels rose
C. My thinking was sharper
Now I am no expert by any means in this coffee, but I can tell you it has worked for me and I will explain why In "Amy's Terms," but if you would like to dig deeper into the science behind it yourself, I HIGHLY suggest you checking out the following website: www.bulletproofexec.com
First let me tell you what EXACTLY I put into my coffee:
2 tablespoons Kerry Gold Grassfed Butter Unsalted (Silver Packaging)
1-2 tablespoons MCT oil
1 scoop of collagen peptides
1/4 teaspoon cinnamon
Sprinkle some Turmeric
Dash or two of Cayenne Pepper
dash of Black Pepper (this helps your body absorb the turmeric)
****And now I add one scoop or packet of my Revitalu coffee or cocoa depending on my mood*****
YES! This is what goes into my coffee and I love it! The key here is to have a hand blender and blend it up REALLY good and it is DELISH! Promise! The other note I would like to make is when you are starting out on BP coffee you will want to go slow. Only 1-2 teaspoons of butter and oil or trust me you will be making a lot of full on sprints to the bathroom! So start slow! Besides, slow and steady wins the race!
Now let's get into the nitty gritty of why and what this coffee REALLY does for me and CAN and WILL do for you. FIRST off, I DID NOT lose mega weight drinking this coffee AND I DID NOT GAIN ANY weight! I did lose maybe 5 pounds total. What I did start to see happen was my appetite was suppressed, my energy level went up, which increased my performance level in my workouts, which in turn brought on......guess......You GOT IT! Weight loss! Another thing I noticed was our mornings seemed to be running smoother. I am no longer waking up and getting my normal cup of joe that literally was helping me put one foot in front of the other. I am now getting my brain fed with these healthy fats and my thinking is sharper which in turn makes mornings a little easier and smoother. I am not about to sit here and say the Berry morning's are unicorns and roses, but they do seem to be easier to handle. So as you can see the butter in your morning joe is a good thing!
I will try to explain to you my understanding of why this coffee is so incredible, but again, I HIGHLY recommend you taking the time to research my brother Chuck's friend, Dave Asprey, and his web page and podcast I referred to above to really understand the science behind it. But, for today's purposes, here is the Amy Berry Scientific explanation of BP coffee.
Butter: Now YOU CANNOT USE JUST ANY OLD BUTTER! It MUST be Grass fed organic unsalted butter and all I have found is Kerry Gold. It is the one in the silver packaging. Benefits: The butter actually helps to turn off food cravings and provides MUCH needed HEALTHY fats to your brain AND this particular butter has extra anti inflammatory ingredients that normal butter does not. I am sure we will see that this alone will help ward of many inflammatory diseases if not help prevent them. Grass fed butter has all the extra healthy fats that have been proven to help sustain energy, balance your hormones, and boost your cognitive function. If you are ANYTHING like me, the balancing of the hormones is LIFE SAVING! Just saying!
MCT oil: this is basically a blend of coconut oil and palm oil and has incredible healthy fats that keep you going for hours! So that normal crash you feel around 10:30 does not happen! MCT oil is digested faster which boost energy and this can increase your chances of losing weight. It does, however, depend on how you expend this extra energy! Wink! Wink! The MCT oil is also what helps give you that "laser focus" and your mental clarity. MCT will helps raise your keytones which in turn helps you to burn off bad fats and sugar faster.
Collagen is the protein that our body relies on. It is so good for everything from your hair, nails, skin, tendon’s, cartilage, bones, and joints! When you dance as much as I do this is a huge game changer in helping to keep my body strong! Especially at such a YOUNG AGE! Ha!
Cayenne Pepper: This little spicy spice has been proven to help speed up your metabolism, stimulate circulation, eliminate acidity, helps regulate your blood sugar levels, and helps the digestive system move bacteria and toxins out of your system. We could all use that with what they are putting in our food these days!
Black pepper: I use a dash of black pepper because it has been proven to help in the absorption of the Cayenne Pepper.
Turmeric: This bad boy is natures ibuprofen and is a strong antioxidant. If you have achy joints and bones and inflammation this is an incredible spice to put in your coffee and in your food. We ALL need to ward of inflammation! This nasty stuff is what causes MOST if not ALL of our diseases.
Cinnamon: Cinnamon is a miracle worker for the body. In my opinion, cinnamon is the most delicious and healthiest spice on the planet. It can lower blood sugars, reduce your risk of heart disease, it is a high source of antioxidants, contains anti inflammatory properties, helps to ward off mental and cognitive decline, protects brain function, helps to fight infections and viruses, and can lower your risk of cancer. That is alot of good right there in a spice that oh by the way can freshen your breath!
And here is where I add the magic! My Revitalu coffee or cocoa. It honestly depends on my mood as to which I will add. The coffee is not nearly as sweet, but somedays I just need the chocolatey sweetness! Either way you cannot go wrong! But, why do I add? Because I believe in bullet proof and I believe in this product. The mental focus and the energy I gain is unbelievable. Yes I do add it to my coffee! Do you have to? NO! It was actually designed just for water which makes this a win-win because when I am on the road all I need is a packet of my revitalu and I know I am bullet proof! And I love that! I do tell my friends if you are sensitive to caffeine not to add it to your coffee until you know how you react, but I am telling you guys, when I add this to my bullet proof recipe…..well….all I can say is “WATCH OUT WORLD BECAUSE HERE I COME!” If you would like to try it you can buy it here or you can ask me for a free sample and I will send out to you. I promise you will love it!
So as you can see, this cup of joe I drink everyday truly is Bulletproof worthy! It is literally designed to resist the penetration of toxic bullets to the body! Who would not want to do this! And if it helps raise your energy level, you may or may not start to exercise and with that might come even more weight loss, a happier self, AND a healthier self! It's a beautiful thing I tell ya!
So won't you join me in this new year and make Bulletproof Coffee one of your staples in your life and see what happens! I bet it is a lot of good and a lot of wins!
Cheers to Winning in 2018!
xo,
Amy
PS. This blog was updated as I have added two new things to my recipe. The collagen peptides and my Revitalu! I hope you will give them both a try! GAME CHANGERS!
Hello, World!
Mrs. Andrea's Kings Ranch Chicken
Looking for a recipe that is easy, delicious, and you can double or triple and freeze for a later date? If so, check out Mrs. Andrea's Kings Ranch Chicken. It is soooooo good!!!!!
Do you ever have one of those days where you just need a go to, easy, comfort food kind of recipe for dinner? If so I have just the solution. Mrs. Andrea's Kings Ranch Chicken. Yall this casserole is like crack. I am not kidding. It is so good! Every time I say I am going to make it for dinner, the kids AND Trey request that I make extra and freeze it so we have it on hand. No Lie! Just tonight I made three! Which is a bonus for those times when you have a friend in need, you can be there for them and drop off one of these babies with some salad and brownies! BAM! You have done your good deed and they will LOVE it!
My dear friend Andrea did just that for us when we were in a time of need and it brought us so much comfort and EVERYONE loved so I asked for the recipe. When I saw how easy it was, I was like, "JACKPOT! EASY AND DELICIOUS!" So the next time you are having one of those days like I did today, pull this recipe up and give it a whirl. I promise everyone will thank you!
INGREDIENTS:
1 Chopped onion (I literally buy the onion that the store chops up for you in the deli! So easy and no tears!)
1 Can of rotel (we like the one with lime juice and cilantro)
1 can each of cream of mushroom and cream of chicken soup
2 cups of chopped up cooked chicken (again I take the easy road and buy the rotisserie chicken already cooked at the store and cut it up)
Corn Tortillas
Shredded Cheddar Cheese
Prep:
Grease a 9 x 13 casserole dish. Cut your corn tortilla's into strips. In a mixing bowl, mix your onion, rotel, soup, and chicken. Next layer your strips of tortilla's, soup and chicken mixture, and cheese, repeat. On the cheese my family LOVES their cheese so we use a ton so I always tell people use what your family likes.
Bake in a preheated oven on 350 for 25 minutes covered. Take the foil off and cook 5 more minutes. IF you miss this step, I promise it is no big deal. Trust me I have missed it a number of times!
Serve with a salad.
For those of you who want to double or triple the recipe you will freeze your casseroles and if cooking frozen you will cook on 350, covered with foil, for the normal 30 minutes plus add 45 minutes. During the final 15 minutes you can remove the foil.
If you do freeze, I highly suggest you allowing it time to thaw, but it is not a problem if you cannot. Just cook like I stated above. If you have time to thaw you will cook as if you just made it.
So there you have it! Mrs. Andrea's Kings Ranch Chicken! Give it a try! I would love to know if you like it!
xo,
Amy
Christmas morning Casserole
What are you serving Christmas morning during all the excitement? We are having a dish that you can prepare the night before and the WHOLE family loves! Take a looksy and see for yourself!
If you are looking for something you can serve Christmas morning that is yummy and good, keep on reading. This is a breakfast casserole dish I got from Shay Shull at www.mixandmatchmama.com and I just love it! And the really cool thing about it is you can mix it up ahead of time and bake it the next day. EVERYONE in the Berry Family loves this casserole! I think everyone in your family will too!
INGREDIENTS:
1 pound of breakfast sausage
1 batch of cornbread prepared (I use jiffy from a box, but you can make it homemade too)
6 eggs beaten
2 cups of milk
1 can of cream of mushroom soup
2 (4 ounce) cans of chopped green chilies
2 cups cheddar cheese, divided
PREPERATION:
Preheat oven to 350 degrees (if preparing and serving right away)
Grease a 9 x 13 baking dish. Set aside. Brown your sausage over medium to high heat until cooked through and crumble.
Combine the eggs, milk, soup, chilies, and one cup of your cheese in a mixing bowl.
Layer your cooked sausage across the bottom of your baking dish and then crumble your cornbread on top of the sausage. Next pour your egg mixture over your sausage and cornbread and top with your remaining cheddar cheese.
If not baking immediately, cover and refrigerate over night.
The casserole bakes uncovered for 50 minutes if you are baking it immediately or for 1 hour if it is coming out of the refrigerator.
Remove from the oven and let sit for 5 minutes. I usually serve this with box prepared blueberry muffins and fruit.
If your family is like mine they will go GAGA for this dish! We have been known to eat it on occasion at night when the boys request B for D! (Breakfast for Dinner!)
Enjoy and xo,
Amy
Yummy, Healthy, Pasta! Say What?
Do you love pasta, but your waist line does not? Look no further.....I have the solution and it is DELISH!
It's the holiday season and if you are anything like me, your waist line is feeling it! I LOVE TO EAT! Just ask my dance teacher Alana! She is always commenting on how much my friend Linh and I can put away!
This year, I have really tried hard to pay attention to what I am eating and drinking during the week. I know me, and I know full well, if I am at a party with friends and fun, well I am not watching my waist line! I can promise you that. So I have been experimenting with some recipes from different sites I follow and playing around. Tonight I tried one with the family and everyone loved it! I got it from Primal Mom. If you don't follow her and you really want to eat healthy, you should follow her. Most of her recipes are easy and they are ALL healthy!
For this particular recipe I did it a little different in that I baked it where she uses the crock pot and I brined my chicken before hand. Other than that everything else is the same.
If you want the crock pot version shoot me a message and I will be sure to send it your way.
CHICKEN BASIL PASTA
Ingredients:
2lbs of chicken thighs
1/4 cup olive oil
1 teaspon salt
2 tablespoons dried basil
1 tablespoon parsley
1 cup parmesan (more for topping)
1 cup sundried tomatoes
1 lemon
spaghetti squash (I get mine at Tom Thumb or Central Market already made into spaghetti for me!)
Instructions:
15 minutes to an hour before you want to cook brine your chicken. This is very easy. Fill a bowl with warm salt water. Place your chicken in the bowl for 15 minutes up to an hour. If doing it longer put in the refrigerator.
In a mixing bowl mix all your ingredients with the exception of your lemon and squash.
Place your chicken in your baking dish and cover with the mix in the bowl. Mix around to wear all chicken is coated nicely.
Place in preheated oven on 350 for 45 minutes or until chicken is cooked thoroughly.
While chicken is cooking saute your squash noodles in some grass fed butter or olive oil. Season with salt and pepper.
Once done plate your noodles and your chicken and spoon juice from the pan over the dish as a sauce. Then squeeze the lemon over each dish. Top with parmesan.
*****Disclaimer: The Berry Boys eat real noodles and that is okay too They still love it!******
Hope you enjoy! Would love to hear what you are eating during the crazy fun filled holiday season!
xo,
Amy
Yummy Pizza Bread
Want an easy, knock your socks off recipe? If so, look no further....
Want a recipe that will knock everyone's socks off? If so, read on, because boy do I have it! It is my mother in laws Pizza Bread. My first time to experience this was in January of 1992. It was Trey and I's second date and he brought me this bread and I fell in love! Not only with him, but with the pizza bread! I promise you this recipe is a crowd pleaser and EVERYONE who tries it will be asking, "How can I get my hands on this recipe!"
Not only is this recipe delicious it is VERY easy and VERY fast. There is one TINY detail and that is you have to let the frozen dough thaw and rise, but I promise it is worth it!
INGREDIENTS
Frozen loaves of Bread. You find these in the frozen food section next to the sister schubert rolls. They usually come three to a pack, but Kroger actually carries them 5 to a pack which is perfect for my family of boys!
Hard salami cut into pieces
pepperoni
mozzarella
parmesan
olive oil
salt to taste
Ranch dressing for dipping
PREPERATION
Place your frozen dough on a cookie sheet and let thaw and rise
When ready to bake, roll out your dough flat, use flour to keep from sticking to rolling pin.
Once flat layer with cheese, salami, cheese, pepperoni, and one more layer of cheese (I usually do first and third layer mozzarella, and second layer parmesan)
Roll sides up to make a big calzone like loaf
Brush with olive oil and salt and put three slits in it for air
Bake at 350 of 30 minutes
Use Ranch for dipping
I promise you, EVERYONE will LOVE this! So if you are looking for something easy to bring to a party or to feed a crowd, look no further! Pizza Bread is the answer! I hope you enjoy it as much as we do!
xo,
Amy
What's for dinner
With Thanksgiving right in front of us followed by all the Christmas parties and Christmas, I really need to be watching what I eat. Here is a quick and healthy recipe that I think you and your family will enjoy!
With Thanksgiving right in front of us followed by all the Christmas parties and Christmas, I really need to be watching what I eat. I tried another Primal Mom recipe and my family LOVED it! I did it a little differently than she does, simply because I hate cooking meat on my stove in a pan, so I tried baking our chicken and it was amazing! You should try it too! It is super easy and very fresh and delish! You can also make each kid's plate right to their liking which is always great in this house!
PRIMAL MOM TOMATO MOZZARELLA SALAD
INGREDIENTS:
4 Chicken Breast
grape tomatoes (you will plate these and can use however many each person desires)
2 cucumbers or more if your family loves cucumber
1 Tablespoon Dried Basil
1 Tablespoon Dried Parsley
2 Tablespoons real Kerry Gold Butter
4 Cups Mixed Greens or more if you have a lot of rabbits at your table
1 Cup Pistachios
Mozzarella
Salt and Pepper
INSTRUCTIONS:
First step in baking the most delicious chicken is brining it. Yep you heard me. I always brine my chicken. It is so easy too. Just fill a large bowl with warm water and salt and let the salt dissolve. Add your chicken and let it sit there for 15 minutes. I have been known to put mine in the frigelator for 6 hours and it is unbelievable!
Next cut the chicken breast in half. Melt your butter in a bowl and add your basil and parsley and brush over your chicken. You can then salt and pepper to your liking.
Now I like to cook my chicken on high, but you do what your family prefers. I preheat my oven to 450 degrees and cook those babies for about 18 minutes or until the chicken is fully cooked (160-170 degrees F).
While the chicken is cooking you can cut up your tomatoes, chop your cucumbers, and cut up your mozzarella into chunks.
When all is done you will evenly plate each plate with the greens. Top each with the chicken, tomatoes, cucumbers, pistachios and cheese.
And if your family is like mine, some will get greens, some will not. Some will get tomatoes some will not. Each plate you can build however you heart desires.
Such a fresh and healthy meal that has something for ALMOST everyone!
Hope you enjoy!
Tell me what you are eating that is healthy these days? I would love to know!
xo,
Amy
Ju Ju's Taco Soup
It's Fall Y'all! Who doesn't love a warm bowl of soup? This soup is from Graeme's God Mother, a.k.a. Ju Ju, and as Graeme Berry says, "Happiness in Ju Ju's soup!"
It's Fall Baby! Time for the leaves to fall, the weather to change, and time for SOUP! I love me some soup y'all! And Ju Ju's taco soup is just the thing I needed to welcome in brisk cool air of fall! I love it!!!!! I think you will too! Give it a whirl and let me know your thoughts! I bet it makes you Happy!
Ju Ju's Taco Soup
Ingredients:
1 Lb Ground beef, Olive Oil, Onion, garlic, 2 cans ranch style pinto beans (my family prefers one with Jalapeños and one without) 1 can corn, 1 can chopped green chilies, 1 package of ranch dressing, 1 package of taco seasoning mix, 1 can of stewed tomatoes or 2 can’s of rotel. If you do 1 can of stewed tomatoes then use 1 can of rotel (I prefer the one with lime in it) and we prefer 2 cans of rotel because the tomatoes are chopped up better. 1 can of water and 1 beer of choice (and no it is not to drink!). Pepper and Lawrys season salt.
Place 1 tablespoon of Olive Oil in a big pot, Throw in one chopped onion and as much chopped garlic as your family would like. Let those soften a little then throw your ground beef in and brown. Next dump every can in and do not drain. Throw in your seasoning packets and as much salt and pepper as your family would like for taste. Add your beer of choice and one extra can of water and let it simmer.
When you go to serve garnish with Shredded Cheese, jalapeños, sour cream, and chives and serve it up with a nice slice of cornbread! Oh so Good!
What kind of soup do you like? I would love to know!
xo,
Amy
Gramzee's Chili
Don't you just love the fall? I do! The leaves begin to change, the air is crisp, and football season is in high gear. Whenever I think of football and fall I think of frito pie! Boy do I love me some frito pie! Especially when the recipe involves my Mother in Laws Chili!
Don't you just love the fall? I do! The leaves begin to change, the air is crisp, and football season is in high gear. Whenever I think of football and fall I think of frito pie! Boy do I love me some frito pie! Especially when the recipe involves my Mother in Laws Chili! You guys, this Chili is so good and so easy to make! I changed it just a tad bit in that instead of water I add a can of beer, but you can do whatever is best for your family. Over here we like the beer! (Ha, I am a poet and I did not even know it!)
GRAMZEE'S CHILI
Ingredients:
3 Tablespoons Oil (I use olive oil)
1 Cup of Chopped onions
1 clove of garlic (I use crushed garlic and a ton)
1lb ground beef
1 can diced tomatoes
1 can ranch style beans (we like the can with jalapenos)
1 can of water (we use beer here)
1 teaspoon paprika
2 Tablespoons chili powder
Instructions:
In a large pot saute your garlic and onion in your oil. When onions are transparent add your ground beef and brown. Once cooked throw in your tomatoes, ranch style beans, water (or beer), paprika, and chili powder. Let simmer until ready to serve.
FRITO PIE:
If in the mood for the frito pie you will need the following:
fritos
shredded cheese
onions
jalapenos
In a bowl place your chili and top with any and all of the above. I promise you will LOVE it! This is so good and so easy to make!
I made this Halloween night for 32 plus people (I tripled the recipe) and it was easy and everyone really enjoyed it! I hope you do too! Let me know what some of your fall favorites are for feeding a crowd! I would love to know!
xo,
Amy
What can we Whip up this Wednesday?
Halloween is behind us and the crash from all the sugar is upon us! Lord help me! If you are like me, today you are exhausted and just want something easy and healthy for dinner. Something that will not create a lot of mess in the kitchen and fuss amongst the multiple taste buds in your house... I HAVE IT! Read along and see if you agree!
Halloween is behind us and the crash from all the sugar is upon us! Lord help me! If you are like me, today you are exhausted and just want something easy and healthy for dinner. Something that will not create a lot of mess in the kitchen and fuss amongst the multiple taste buds in your house... I HAVE IT! I can share with you what we do in my house, because we have just that! Multiple tastebuds to please: Some who love this and some who love that! So I need a dish that can be versatile and make everyone happy AND be SUPER DUPER easy for my tired body.
I got this dish from Six Sisters Stuff and it will not disappoint! It is DELISH!
INGREDIENTS:
2 LBS of flank steak, 1 teaspoon minced garlic ( I used crushed garlic) , 1/4 cup soy sauce (I used coconut aminos because I don't like soy sauce), 1/4 cup olive oil, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, 2 Tablespoons lime juice, 2 cups COOKED rice (we do white in our family but I am sure brown is great too) 4 cups chopped romaine lettuce, 2 cups pico de gallo, 1 (15 ounce) can black beans, 1 cup guacamole (central market's is amazing) 1 cup shredded cheddar cheese, 1/2 bunch chopped cilantro for topping
INSTRUCTIONS:
Slice steak into 1/4 inch strips
In a resealable gallon-ziplock bag, combine steak, garlic, soy sauce, olive oil, cumin, chili powder, and lime juice. Marinade in the frigelator for at least 1 hour (it taste better the longer it marinates).
Remove steak from the marinade and pan fry over medium heat until it is cooked all the way through.
evenly distribute the cooked steak, rice, romaine lettuce, pico, black beans, guacamole, and shredded cheese.
Top with cilantro and lime juice
MAKES 4 BOWLS. IF YOU ARE LIKE ME AND ARE FEEDING HUNGRY BOYS I DOUBLE THIS RECIPE! SO GOOD
ALTERNATE WAY TO COOK STEAK IF DO NOT LIKE DOING IN A FRYING PAN:
I hate the way I smell after I fry anything.....I have found an alternate way to cook the steak that I personally love!
For this you will need a cast iron skillet and do not cut the steak before you marinate it.
preheat oven to 450. Once at 450 put your pan empty in the oven for 30 minutes. Once the pan is nice and hot place your marinated meat in the pan and put back in the oven for 5 minutes flip it and cook for 3-4 minutes or to your liking. We like our meat medium rare so I usually do 4 minutes. Slice your meat into thin slices and follow the rest of the recipe.
And if your house is like mine you can make each bowl to each hearts desire. For instance, my man/boy only likes beans, rice, meat and cheese.....so that is how he gets his....and everyone is happy!
Enjoy!
What are you cooking these days that is super easy during these busy times? I would love to know!
xo,
Amy
3 Ingredient Breakfast Sausage Balls
They say breakfast is your most important meal....is it? I have no idea! But if you give me a recipe with sausage in it and tell me it is easy....I am in...if you like Sausage, easy, three ingredients, and healthy, read on...this one if for you!
I am not an expert when it comes to cooking or nutrition. But, I read a lot about it, I hear a lot about it, I try to apply it, but the truth is I LOVE MY BUBBA'S FRIED CHICKEN!
In all honesty, I do live my life by the rule of everything in moderation. I am not a diet nazi, but I do TRY....I use that word loosely, as I do get LAZY.
They say breakfast is your most important meal....and then some say no, do the fast. I have no idea which way is best, nor will I even try to pretend I do. What I can tell you is.... for ME personally, BREAKFAST is important. And honestly for my family, too.
I have that condition you hear of: HANGRY.
When my blood sugar drops, well let's just say it is not pretty and my dear alter ego, Tawanda, rears her ugly head. So today I thought I would share with you and easy recipe that I got from my friend at Primal Mom....(You can find her on Facebook...tell her I sent you!)
This recipe is STUPID easy! I mean seriously people! ANYONE can do this...my six year old helps me! And bonus it is only 3 ingredients! Yep you heard me! 3!!!!! So easy peasy lemon squeasy! And double bonus....it is healthy! And triple bonus you can make today and store in the frigelator (this is our John Paulism for refrigerator)! So what are you waiting for...Let's get to cooking and you and I will both have breakfast made for the week!
Ingredients:
1lb natural pork sausage (confession time...I have used regular pork sausage)
1 cup grassfed grated cheese (here is another confession...I have been known to use regular cheese)
1 cup Almond flour
Mix all ingredients together and make little balls or put into tiny muffin pans and bake at 350 for 35 minutes.....
SOOOO FINGER LOOKING GOOD!
Bon appetit!
xo,
amy