Quick, Easy, & Healthy Protein Pancakes

  

 

Quick, Easy, & Healthy Protein Pancakes

These Quick, Easy, & Healthy Protein Pancakes are a lot easier to make than I thought they would be! Here’s how to make them. There are a lot of different versions and ways you can make protein pancakes, but I tried to keep these as simple as possible so that you could most likely make them if you were running low on ingredients or hadn’t made your weekly/bi-weekly grocery store run.

Protein Pancakes

  • 2 scoops of protein. (I used Quest’s peanut butter flavor)
  • 2 eggs
  • a pinch of baking powder
  • a generous sprinkle of cinnamon
  • a dash of vanilla extract
  • about 1/4 cup of almond milk (or your choice of milk…I just eyeballed it, so you don’t necessarily need to measure it out, just a quick pour)

Directions

  • preheat buttered skillet on medium
  • mix above ingredients together really well (using quest protein the mixture was very thick, so it’s okay if it doesn’t seem like regular pancake batter)
  • scoop amount of batter to form the size pancake you want and quickly mold the batter into a pancake shape. Let cook 30-45 seconds per side. Remove.
  • Topping Ideas: berries and whip cream, lite pancake syrup, nutella, peanut butter or toppings of choice!

Hope you enjoy!!

Sincerely,
Amanda

Road Trip 

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Sam, the fam and I are headed back home today from a great weekend getaway to Ruidoso, NM.

The drive will be about nine hours! Which sounds kind of long but it goes by pretty fast. Thanks to Sam for being awesome and driving the entire way to NM…I mean I said I would drive but he was just so good at it.

I’m hoping the way home wont seem too long. It always seems faster on the way to vacation than the way home, but, Sam and I started listening to this podcast called Serial (season one) on the way to NM that we still need to finish. It’s a true story and murder mystery investigation and it’s obviously a sad story but pretty intriguing. We spent the whole car ride talking about what we thought happened and before we knew it we were there!

I also packed a good assortment of road trip snacks to keep us from stopping too often and too distract us from the long drive and here’s what I brought: Krave Sweet Chipotle Beef Jerky, 479 Asiago, Parmesan & Cheddar Popcorn, Snapea Crisps, Dove Dark Chocolate and Dang Caramel Sea Salt Coconut Chips! Tried to keep it somewhat healthy and light and they are all delicious! I especially love the snapea crisps and the coconut chips! Of course on the way home we are loaded up with valentines day chocolates, which I’m not mad about!

What are your favorite road trip snacks??

Hope everyone has a great Monday!

Sincerely,
Amanda

Best Chicken Enchilada Soup EVER (SUPER easy too)

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Remember when I told you guys on Insta that I would share the BEST Chicken tortilla enchilada soup recipe with you?!?!? Well here it is and it’s the EASIEST thing to make in the world. But it tastes like you put a lot of time and effort into it…which is the best because you can act super impressive 😉 Sam loves it, and I love it and I’m actually super excited about leftovers! We had enough for dinner and lunch AND dinner tomorrow!

We plan on getting up before 6am tomorrow to do Body Pump (I plan on setting five alarms and setting out my gym clothes so that this actually happens), and I’m even thinking about eating this after the workout as a second breakfast 😉 So here ya go 🙂 It’s that good!

The original recipe is posted on Gimme Some Oven but shared to me by my momma!

SLOW COOKER CHICKEN ENCHILADA SOUP

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.

INGREDIENTS:

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn**, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or more/less to taste
  • optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

DIRECTIONS:

  1. Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
  2. Serve warm, with optional garnishes.
  3. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Hope you love it!
Sincerely,
Amanda

What to do with those Thanksgiving Leftovers!

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OKAY. All of my best posts are brought to you by my mom. SERIOUSLY, moms are the best. They are like super woman! Among many other talents, my mom cooks wonderfully.

Mom turned all of the leftover Thanksgiving Turkey and Ham into two of the yummiest meals! SERIOUSLY. I didn’t get a picture of the Hawaiian roll Ham and swiss cheese sandwiches, because we literally inhaled them, but you can find the recipe on Just a Pinch. They’re really good, trust me!

Then mom made a tortilla soup with the leftover Turkey that was also super yummy and PERFECT for the current weather. Found on Averie Cooks. SO GOOD. Enjoy 🙂

Easy 30-Minute Homemade [Turkey] Tortilla Soup

The soup has slightly spicy broth with [turkey], corn, black beans, juicy tomatoes, creamy avocado, and addictively good tortilla strips. It’s ready in 30 minutes, easy, hearty, comforting, and better than restaurant versions. Make sure to salt your soup to taste. It makes enough to stash half in the freezer for those nights when you just want to pull something out of the freezer for dinner. And with winter cold and flu season around the corner, soup is perfect.

YIELD: about 10 cups
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes

INGREDIENTS:

Tortilla [Chips]
Soup

  • 2 tablespoons olive oil
  • 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
  • 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
  • 4 garlic cloves, peeled and finely minced
  • 32 ounces (4 cups) low-sodium chicken broth
  • two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
  • one 15-ounce can black beans, drained and rinsed
  • 2 cups shredded [leftover turkey]
  • 1 1/2 cups corn (I used frozen straight from the freezer, fresh may be substituted)
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika (regular paprika may be substituted)
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 1/3 cup fresh cilantro leaves, finely minced
  • diced avocado for serving, optional for serving
  • shredded cheese, optional for serving
  • sour cream, optional for serving

DIRECTIONS:

  1. Soup – To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
  2. Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
  4. Add the chicken broth, tomatoes and juice, black beans, [turkey], corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
  5. Add the cilantro and boil 1 minute.
  6. Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and [turkey] are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
  7. Ladle soup into bowls, top with tortilla [chips] to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

 

Easy & Delicious Chicken Sausage Whole Wheat Penne Bake w/ Spinach, Tomato, Mushroom, Garlic & Mozzarella

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Found this recipe and tweaked it a little. Made it using spinach and feta chicken sausage instead, added mushrooms, used mozzarella pearls and shredded mozzarella, and doubled the garlic! Served it with a kale side salad and a buttered garlic french baguette (just melt one tbsp of butter and mix in a little bit of garlic salt and garlic powder to taste, then brush on the bread and pop in the oven for a quick minute)

Chicken Sausage Penne Bake w/Spinach, Tomato, Mushroom, Garlic & Mozarella

Ingredients
For 5-6 servings

10 ounces whole wheat penne pasta
1 lb Spinach & Feta chicken sausage from HEB
1 5 oz. bag/tub of baby spinach
4 cloves garlic, minced
1 cup chopped grape tomatoes
1 cup prepared tomato sauce of choice
3/4 cup plain greek yogurt
1/4 cup milk
1 cup mozzarella pearls
Shredded Mozarella for topping
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp red pepper flakes

Directions

  • Preheat oven to 375 degrees.
  • Cook pasta according to package directions until al dente.
  • Cook chicken sausage in 1 tbsp butter over medium heat for 12-14 minutes, or until browned. When almost done, add in garlic and cook for 30 seconds more. Turn off heat and remove sausage with tongs, placing on cutting board. Slice into bite-sized pieces.
  • Save garlic in a bowl.
  • Add more butter to your pan and saute your mushrooms.
  • Place the spinach in the bottom of your pasta strainer. When pasta is done, pour pasta and pasta water over the spinach into the strainer, allowing the spinach to wilt slightly.
  • Chop grape tomatoes into quarters, for a total of 1 cup.
  • Pour pasta, sausage, spinach, mushrooms, garlic and tomatoes into a large bowl.
  • Add tomato sauce, yogurt, milk, mozzarella pearls, and spices to bowl. Mix very well.
  • Pour into casserole dish. Top with shredded mozzarella. Cover dish with foil.
  • Cook for 30 minutes covered. Remove foil, cook for an additional 10 minutes.

Bon Apetit!

  Sincerely,
Amanda

Shrimp Boil

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Hope everyone had an awesome Labor Day weekend!! It’s awesome that this week is only four days, but I cant be the only who has wondered how four days can still feel like the length of a regular week and why on earth we don’t just make 3 day weekends an official thing??!

I spent labor day with my family, which I talked about here (and shared my mom’s awesome homemade chicken soup recipe).

It was really good except for I think my dad got sick because of me 😦
I swear whatever I got from the kids at school is not going away! And it’s super contagious, so if I see you in real life stay far far away from me! I’m actually finally starting to come out of it though I think, so that’s good! I can’t wait to get back into the gym!

Anyway, my mom had a shrimp boil on Monday for labor day and it was amazing! So I’m sharing another one of her recipes with you all!

Ingredients

  • 1 packet of the shrimp boil
  • 2 bags of red potatoes – cut in half if large
  • 12 mini corns
  • 2 1/2 lbs of shrimp
  • 2 lbs of sausage sliced
  • 3 lemons halved

Directions

  • Bring enough water to cover food to a boil with the seasoning packet and lemons already added
  • Add the potatoes – cook 15  minutes
  • Add the corn – cook 5 minutes
  • Add the sausage and shrimp – cook 2-3 minutes
  • Remove from heat and let stand in water for 10 minutes
  • Drain and serve

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Happy Wednesday! Enjoy 🙂

Sincerely, Amanda

Sunday Brunch at 24 Diner

It’s so exciting to have Monday off!! Weekends always seem to fly by and having a Sunday that feels like a Saturday is THE BEST.

Sam and I finally got out of the house for a little bit yesterday morning for a breath of fresh air (fresh humid hot Texas air, but still)! We ventured downtown, which we haven’t done in a few weeks, to a place we had eaten maybe two years before while we were still dating: 24 Diner.

Sam fell in love with their chicken and waffles before he fell in love with me! Kidding, but he LOVES their chicken and waffles and I think he woke up determined to have some yesterday morning.


We knew 24 diner would be crazy busy because it was Sunday morning (aka brunch day) and it was, but the hour and 15 minute wait was well worth it and passed super quick because there is a Whole Foods across the street that had tons of free food samples, green juice, and a snazzy band on the patio singing a jazz ode to black coffee (the only way I drink my coffee). So it was a pretty easy wait.


Sam ordered a large chicken and waffles, I ordered the french toast platter and a mimosa and it was the perfect Sunday brunch date.

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If you’re ever looking for a good brunch spot or late night snack (it’s open 24 hours if you didn’t catch that from its name), 24 diner hits the spot. I’ve never been there past 11pm, so I don’t know how busy it is in the hours after bars are shutting down, but if you go during the day expect a crowd! The wait isn’t so bad and it’s worth it.

Sincerely, Amanda

Mom’s Homemade Chicken Noodle Soup

Hope everyone is enjoying their labor day weekend!! Sam and I have been spending our weekend sick at my parents house (see why here) and my mom came to the rescue Saturday by making the best homemade chicken noodle soup ever! Nobody knows just what to do when you are sick quite like your mom does! Thanks mom 🙂 You can find her scrumptious and super flavorful chicken noodle soup recipe below! I feel like I have been sick forEVER…but this soup is definitely the next best thing to being better.

  

Mom’s Chicken Noodle Soup

Ingredients

  • 5 chicken breasts
  • 4 boxes of chicken broth
  • 1 onion diced
  • 2 cups of celery diced
  • 2 cups of carrots diced
  • salt
  • pepper
  • dried basil
  • oregeno
  • thyme
  • garilc powder
  • Tony Chacheres

Directions

  • Boil chicken in 1 box of chicken broth 20 minutes or until fully cooked
  • Season boiling chicken with salt, pepper and Tony Chacheres
  • Drain and dice chicken
  • In a stockpot add new broth (14 cups or around 3 boxes), diced veggies, chicken, 1 and a half tsp basil and oregano, 1tsp thyme, garlic powder, salt and pepper. And if needed season to taste!
  • Bring to a boil, add egg noodles and cook 10 minutes or until noodles are done.

ENJOY!!! Happy Labor Day Weekend!

Sincerely, Amanda

Easy Chicken Curry by Sam

Happy SEPTEMBER 1st!!! WHAT?!? I’m really excited about September because

  1. Labor Day Weekend, need I say more?
  2. Sam’s birthday is in September
  3. Megan’s Bridal Shower is in September
  4. My mother-in-laws birthday is in September
  5.  I am soooo excited that we are almost to fall! I love love love the weather change and I’m always excited about the anticipation of the holidays 🙂 It makes me feel giddy and warm. Kind of like this recipe by Sam…

Last week I blogged about Sam making some super good chicken curry, and this week he’s perfected it! So I want to share his recipe with you all 🙂 it’s seriously good stuff!

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Ingredients

  • 3lbs Chicken
  • 1 Whole Onion
  • 3 Cooking Potatoes
  • 5 Cloves of Garlic
  • 1 Cauliflower
  • 1 Bell Pepper
  • 1 TSP Cayenne
  • 1 TSP Ginger
  • 2 Jars of Curry Paste
  • 1.5 – 2 Cans Coconut Milk
  • Salt & Pepper to taste
  • Naan & Rice to eat with it.

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Directions

  • Cut the fat off the chicken and pound it out! (Sam had to use an actual hammer because we didn’t have a food mallet!)
  • Season the chicken really well!! Sam used pepper, garlic powder, season-it-all and cumin but you can use whatever you want! He always pulls random spices or whatever he thinks sounds good…and it always works out for him which is pretty impressive.
  • Bake the chicken on 325 degrees for 13-18 minutes, or until fully cooked.
  • Cut up your potatoes, bell pepper, onion, & garlic and sautee them in a pan.
  • Cut up your cooked chicken and throw it in a pot along with your sautéed veggies. and the divided cauliflower.
  • Add the coconut milk, curry paste, ginger, cayenne, salt and pepper to the pot, bring to a boil and then let it simmer down a little bit for maximum flavor.
  • Cook rice (or quinoa)
  • Serve curry over a bed of rice (white, brown or even some quinoa instead) and enjoy!

Hope you love this chicken curry as much as we do 🙂

PROPS to my chef of a husband.

Sincerely,
Amanda

Pinterest Keeper Recipes

Sometimes finding a recipe on Pinterest is a daunting task. There are so many, how to choose?!?

For that matter cooking in general is not really my strong suit, but I try!

And I do actually enjoy it. Turning on some Frank Sinatra, pouring a glass of red wine and gettin busy (((cooking))) in the kitchen is fun!

As long as I have a recipe to follow I’m solid. I’m just not one of those ‘a pinch of this and a smidge of that would go good together’ type people because I have no idea!

So anyway in my many failed cooking pursuits I’ve come across recipes on Pinterest that I’ve dubbed as keepers because they turned out, edible yes, but also good!! You can find all of these recipes through my Pinterest board Keeper Recipes as well (I’m hoping to keep the count growing…I’ve got a lot of yummy looking recipes to work through on my regular Food board).

Here are five tested and approved recipes that I’ve made so far (ps I really like sriracha):

Photo Cred: bakerbynature.com

This SPICY SHRIMP AND SRIRACHA LO MEIN is the recipe I have made the most from these five Pinterest Keepers. It’s dayum GOOD. I made it for my parents and then my mom liked it so much that she occasionally makes it now too! Definitely one to add to your shuffle of recipes. I think I even have a post entirely dedicated to this floating around somewhere…

Photo Cred: foodiewithfamily.com

 This SLOW-COOKER HONEY SRIRACHA BBQ CHICKEN is super flavorful and great for cooking ahead while you’re at work, out running errands or hanging out with the kids! The sriracha adds a nice flavor, but this recipe wasn’t really spicy at all!

Photo Cred: thecottagemarket.com

 Have I mentioned that I like sriracha? These BEER BATTERED FRIED PICKLES w/ SRIRACHA SAUCE are fun to make! I wouldn’t eat these too often, but they’re a yummy little snackettizer!

Photo Cred: abc.com/shows/thechew

ED MONTES’ CUBAN SANDWICH is AMAZING. It tastes just as good as it smells while it’s cooking!I also have a post on this sandwich. Mom had me cook it two nights in a row that we were with them; so good!

  1. Photo Cred: halfbakedharvest.com

    I follow Half Baked Harvest on Pinterest (do yourself a favor and follow her artful cooking! Her Pinterest feed is always amazing!!). This CUBAN CHICKEN and BLACK BEAN QUINOA BOWL was my first of hers and it wont be my last! The only thing I would do differently next time is add a little bit more spicy-ness to it! But SO healthy and yummy.

Have any good recipes I should try next? I’m always looking for new ones to try! Share below in the comments 🙂

Sincerely, Amanda