Category: Recipes

Grilled Veggie Quinoa Bowls

This summer is flying by! It’s been an awesome, but a super busy summer! I thought that after I got through the wedding and grad school things would slow down. Honestly, I feel like things have been just as busy, if not busier. Work has been steady, and I’ve also been attending some trainings and working on some professional development opportunities this summer. Derek got a new job, so he is busy preparing to start his new role next week. On top of that he is also renovating one of our bathrooms. And by renovating, I don’t just mean throwing on a fresh coat of paint and installing a fancy new toilet paper holder. I mean he literally gutted it and is starting from scratch. It’s rather impressive the things he can do on his own and it also makes for a rather chaotic home environment.

When things get crazy I like to meal prep as much as possible, so I don’t have to stress over what I should pack for lunch or cook for dinner. I’ve been meal prepping a lot and it’s been helpful. Summer is also the perfect time for grilled food, which is always a treat. I love grilling for variety of reasons. One, grilled food always tastes better. Two, grilled food involves less dishes, which helps cut back on time spent in the kitchen. Washing less dishes is always a plus!

Most people associate grilling with meat and although I do love myself a grilled steak, sometimes I just want something light and fresh. Recently, I’ve been grilling veggies more often, which make for a perfect side dish or even the main dish. Like in these Grilled Veggie Quinoa Bowls I dreamed up. Brightly colored grilled bell peppers, zucchini and red onion, spooned over a fluffy bed of white quinoa, tossed in lemon juice and butter, and sprinkled with a light dusting of feta cheese. Grilled veggies just scream summer time and I’m going to savor my grilled food and hold onto this summer for as long as I can. These bowls are a perfect meal prep recipe, which can be eaten cold or warm. I love packing these bowls for lunch. They make for a quick, healthy and filling weekday lunch.

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 Grilled Veggie Quinoa Bowls
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Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
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Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
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Instructions
  1. Cook the quinoa according to directions on the packaging or use a rice cooker. I cook my quinoa in a rice cooker by simply adding the 1 cup of quinoa, 2 cups of water and 1 tsp of olive oil into the rice cooker. Once all the ingredients have been added to the rice cooker, stir the quinoa and water, so that the quinoa is totally coated and lock the lid. I cook my quinoa on the brown rice setting and it comes out perfectly every time!
  2. Rinse your kabob skewers with water and set aside.
  3. While your quinoa is cooking, prep your veggies. Cut the onion into chunks and slide the chunks of onion onto the kabob skewers. The onions will grill faster than the rest of the veggies, so it’s better to grill them in large chunks, rather than individual petals. Wash and cut your veggies into large bite size pieces and skewer the veggies on the kabob skewers. This is the most time-consuming part, but trust me the end result is worth it.
  4. Drizzle the veggie kabobs with a little bit of olive oil, so they don’t stick to the grill.
  5. Now it’s time to fire up the grill! If you are using a gas grill, set your grill to low heat. If you are using charcoal, you are going to want to make sure you let the coals cool off an adequate amount of time before placing your kabobs on the grill. Place the veggie kabobs on the grill on low heat and grill for 7 minutes on one side, flip the kabobs and then grill for 7 minutes on the other side. Keep an eye on the grill and make sure your veggies don’t get over cooked. Grills vary in temperature. I had to pull my onions off first because they cooked faster than the rest of my veggies. Once the veggies are cooked to your liking, remove them from the grill. The veggies should have a light char. Set the veggies aside to cool.
  6. While your veggies cool, melt 4 tbsp of butter in a microwave safe bowl. Add 1 tbsp of lemon juice to the butter and mix together. At this point, your quinoa should be cooked. Drizzle the butter and lemon mixture over your cooked quinoa, fluffing your quinoa with a fork. Lastly, mix 1 tsp of pepper and ½ tsp of salt into the quinoa. Feel free to add more salt to taste. I ended up adding a couple extra dashes.
  7. Divvy your quinoa into four food storage containers. Disassemble your veggie kabobs and spread the veggies equally amongst your four bowls of quinoa, placing the veggies over top of the quinoa.
  8. Finally, sprinkle the grilled veggie quinoa bowls with some crumbled feta cheese. Store in the refrigerator for up to a week. Bowls can be eaten cold or reheated in the microwave if you prefer them warm.

Sweet Strawberry & Chocolate Chip Muffins

I’m not going to lie, but it’s been difficult to get back into my normal routine post honeymoon. I’m still reminiscing back to our mornings of sleeping in and our long, laid back, beachfront breakfasts. Derek and I rarely take the time to sit down and have breakfast together at home. We are more of the spring out of bed, grab a granola bar and go-go-go type of people, which again is why it’s been hard to get back into the swing of things.

Our nice leisurely Jamaican breakfasts were such a treat and the perfect way to start the day! So now that we are back, I’m vowing to cook us a home cooked breakfast at least once a week. Sitting down and having breakfast together is such a nice way to spend quality time together, especially on the weekends.

One of my favorite breakfast items in Jamaica were the freshly baked pastries. We indulged in English muffins, bagels and of course delicious muffins. I love muffins because it’s kind of like eating dessert for breakfast. Feeling inspired after our trip, I spent a Saturday morning whipping up these delicious Sweet Strawberry & Chocolate Chip Muffins. Strawberries are in season and they have been amazingly sweet this summer. Also, I’ve been picking up 16 oz containers of strawberries for less than $2 at my local grocery store, which is awesome!

Strawberries and chocolate are the ultimate pair. These muffins are sweet, moist and the perfect summery morning treat. Whether you prepare them for a leisurely Sunday brunch or so that you  can easily grab one out of the fridge on your way to work, these muffins are sure to be the perfect start to your day.

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 Sweet Strawberry & Chocolate Chip Muffins
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Prep Time 30 minutes
Cook Time 25 minutes
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Prep Time 30 minutes
Cook Time 25 minutes
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Instructions
  1. Preheat the oven to 375 degrees F.
  2. Melt 4 tbsp of butter in a microwave safe bowl and set aside to cool.
  3. Combine the dry ingredients in a large bowl, gently whisking together 2 ½ cups of all-purpose flour, 1 cup of sugar, 4 teaspoons of baking powder and ½ teaspoon of salt.
  4. In a stand mixer, crack 2 large eggs into the mixing bowl. Add 1 cup of milk and ½ cup of vegetable oil to the eggs and mix together for 2 minutes on low speed. Next, add the melted butter and 1 tsp of vanilla extract to the egg mixture, mixing on low until combined.
  5. In small batches, slowly mix in the combined dry ingredients, mixing on medium speed, until the batter is completely combined and lump free.
  6. Next, wash your strawberries and pat them dry with a clean towel. Dice your strawberries. Once your strawberries are diced, put them in a clean bowl and toss with 1 tablespoon of sugar. The extra sugar will help to bring out that sweet strawberry flavor even more.
  7. Add the chocolate chips and diced strawberries to the batter. Mix in the fruit and chocolate on low speed until combined.
  8. Line your muffin pan with muffin liners. Scoop the batter into the muffin liners, approximately 2/3 of the way full.
  9. Bake at 375 degrees F for 25 minutes until the muffins are golden brown. Remove the muffins from oven. Immediately remove the muffins from the tin and place them on a cooling rack.
  10. After the muffins cool completely, store them in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
Recipe Notes

I prefer these muffins cold, so most definitely refrigerate these after they are cool for the best results.

Low-Carb White Cheddar Cauliflower “Mac” and Cheese

I have 52 days until I need to squeeze into my wedding dress, which means it’s time to detox from all the Easter candy and treats I’ve been indulging in over the last week. I also had my cake tasting last weekend at Sandra’s Cake Studio, which was AMAZING! If you live near Bowie, MD, I highly recommend her cakes for all your special occasions. That being said, I’m taking a break from sugar and embracing veggies.

I like to eat low-carb whenever I can, but I also love macaroni and cheese. Quite problematic, I know. Solution? Substitute the “Mac” with cauliflower. Genius! Cauliflower is a great veggie to substitute for starches like pasta and rice. It has a mild flavor that pairs well with a variety of ingredients. One of my favorite versions of macaroni and cheese is Panera’s white mac and cheese. It’s super creamy, decadent and a must try. That was my inspiration for this dish. Ooey-gooey white cheddar cheese, perfectly melted with cauliflower and sprinkled with parmesan cheese. Talk about a dream. I also like to sprinkle on a little Old Bay Seasoning at the end for extra flavor. For my readers who are non-Marylanders, this seasoning is a staple in Maryland.

This dish also reheats really well in the microwave, so it’s perfect to meal prep on the weekend to eat throughout the week. This cauliflower mac and cheese may cut back on the carbs, but it definitely does not cut back on flavor!

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 Low-Carb White Cheddar Cauliflower "Mac" and Cheese
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Prep Time 15 minutes
Cook Time 30 minutes
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Prep Time 15 minutes
Cook Time 30 minutes
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Instructions
  1. Melt 2 tbsp of butter in a microwave save bowl. Drizzle the melted butter into an 8x8 baking dish, greasing the bottom and sides of the dish.
  2. Shred the white cheddar cheese and add it into a large bowl. Reserve some for sprinkling on top of the cauliflower. If you buy bagged shredded cheese you can skip this step. Don’t worry, I won’t judge you. I’m all about convenience.
  3. In a microwave safe bowl, soften 4 oz of cream cheese. Add the softened cream cheese, ¼ cup of sour cream, ½ tsp of salt and ½ tsp of ground black pepper to the shredded cheese mixture.
  4. Steam 24 oz of frozen cauliflower, approximately 4 cups. I just microwave 2 of the cauliflower steam bags.
  5. Dump the cooked cauliflower into the bowl with the cheese mixture and gently mix with a spoon, evenly coating the cauliflower with all of the cheesy goodness.
  6. Transfer the cauliflower mixture into the greased baking dish. Sprinkle the rest of the shredded white cheddar cheese on top. Lastly, sprinkle shredded parmesan cheese on top to taste.
  7. Bake at 375 degrees F for 30 minutes uncovered. Remove from oven and sprinkle with Old Bay Seasoning if you are feeling adventurous. Lastly, indulge in the cheesy goodness of a low-carb “Mac” and cheese.

Easy Lemon Sheet Cake

Today I’m sharing a delicious recipe for an Easy Lemon Sheet Cake that is to die for. Before I get to that, I wanted to catch you up to speed on the rest of my bachelorette party.

For those of you who may have missed last week’s blog post about my struggle with epilepsy, I had a seizure while in Florida for my bachelorette party and was hospitalized. Although the situation was not ideal, I was still able to enjoy the weekend thanks to my bridesmaids and some very special cast members at the Walt Disney World Resort. I wanted to take some time to share my experiences at Walt Disney World and how they made my bachelorette weekend truly magical, and something that I will never forget.

Enjoying a beautiful night at the Magic Kingdom.

Being hauled off by ambulance and hospitalized for a day was obviously not part of our bachelorette party itinerary, so I was super bummed knowing that we were missing out on all the fun. When I had the seizure, I was at the pool at Disney’s Coronado Springs Resort and one of the resort managers rushed to the scene to help. He provided my friends with his card and told them to contact him if we needed anything.

Goofing around with my Maid of Honor at Epcot’s 2018 Flower and Garden Festival.

Once I was discharged from the hospital, I really wasn’t sure if we should even use our park tickets. We had purchased two-day park hopper tickets and I wasn’t sure if it would be worth the money spent to use them when we were only going to be in the parks for partial days. One of my bridesmaids called the manager at the resort, explained our dilemma and he kindly offered to give myself and each of my bridesmaids two 1-day park hopper tickets, free of charge to use in the future. I was beyond thankful for the kind gesture because we were able to use the tickets we already purchased and enjoy the parks, without stressing about getting our money’s worth.

Lunch at The Garden Grill Restaurant in Epcot.

When I got back to the resort after being discharged from the hospital, the resort had also sent a complimentary wheel chair and a gift basket with bridal Mickey ears and four beautiful champagne glasses. People always ask me why I continue to travel back to the Disney Parks repeatedly, and this is exactly why. Despite the circumstances, Disney did their best to make me feel comfortable and make my weekend as special as possible. Even though we only got to spend a short amount of time in the parks, we still had a blast! We were even able to get a reservation for a character meal and the resort manager got us VIP access to a special viewing of the fireworks at Epcot. It was truly magical!

Complimentary VIP viewing of Illuminations Reflections of Earth fireworks at Epcot.

Now I’m back home and getting back into the regular grind, work, blogging, wedding planning and school. With all that has been going on, I’ve felt the need for some sweet treats to brighten up my spirits. When I’m feeling down, stressed or anxious I head to my kitchen to bake. For me, baking is so therapeutic. Now that spring is officially here, I felt compelled to bake something fruity and lemon cake sounded like the perfect spring time treat! And lemon things just make me happy! This lemon cake is great because it’s just the right amount of lemon and the flavor isn’t overbearing. I love this cake because it has such a complex flavor. It’s dense, but very moist with a slight lemon flavor and a buttery finish. This cake is pretty much perfect. So if you are having a rough day or just feeling a little down in the dumps, don’t fret! When life gives you lemons, you make lemon cake!

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 Easy Lemon Sheet Cake
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Prep Time 30 minutes
Passive Time 35 minutes
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Lemon Sheet Cake
Lemon Frosting
Prep Time 30 minutes
Passive Time 35 minutes
Servings
servings
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Lemon Sheet Cake
Lemon Frosting
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Instructions
Lemon Sheet Cake
  1. Pre-heat the oven to 350 degrees F and grease a 9x13 pan with butter.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt, and whisk together.
  3. Melt the butter in a microwave safe bowl in the microwave and set aside.
  4. Add the eggs, melted butter, sour cream and lemon juice to the flour mixture. Beat until smooth.
  5. Pour the mixture into the greased pan and bake at 350 degrees F for 35 minutes. Remove the cake and press a tooth pick or fork into the cake, ensuring that it comes out clean and that the cake is completely baked. Set the cake aside to cool, while you make the frosting.
Lemon Frosting
  1. In a stand mixer, beat 1 cup of softened butter on medium speed.
  2. Zest a lemon and measure out 1 tsp of lemon zest.
  3. Add the vanilla extract, lemon zest and lemon juice to the butter and beat on medium speed until combined.
  4. Finally, add in powdered sugar to the mixture, one cup at a time and mixing until thoroughly combined and the frosting is smooth. Frost the cake once it’s completely cool.

Savory Slow Cooker Pot Roast

I don’t know about you, but I’m so ready for spring. We had some nasty snow and ice over the weekend, which made me super anxious for warm weather and sunshine. Although, I really should not complain. My youngest brother attends college in Dekalb, Illinois and has practically been ice skating across campus to his classes. Winters are brutal in Illinois compared to Maryland. I guess I will just have to embrace this cold weather for the next couple of weeks and hunker down at home with some warm comfort foods.

One of my favorite recipes for a cold winter day is pot roast. I love pot roast because it’s such a simple dish, but is so hearty and filling. There are so many variations of pot roast, but this recipe is my all-time favorite. I cook my pot roast in the slow cooker, which makes it a perfect weekday recipe. Many slow cooker roast recipes require that you brown the roast in a skillet prior to slow cooking, but I omit this step and just dump all of my ingredients directly in the slow cooker. Less dishes, less mess and less stress. This pot roast is cooked in a thick, savory gravy that pairs perfectly with mashed potatoes. If you don’t feel like making mashed potatoes, you can just cut up potatoes and throw them right in the slow cooker along with your roast. Easy peasy!

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 Savory Slow Cooker Pot Roast
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Passive Time 8 hours
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Passive Time 8 hours
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Instructions
  1. Slice a yellow onion and set aside.
  2. In a bowl, mix together 1 cup of beef stock, 1 cup of water, 1 ranch dressing dry seasoning packet, 1 Italian dressing dry seasoning packet and 1 brown gravy dry seasoning packet.
  3. Place 2 cups of baby carrots and the sliced onions in the bottom of the slow cooker. Feel free to add any other vegetables, such as potatoes or celery. Place the roast on top of the veggies and then pour the liquid mixture over top of the roast. Sprinkle the roast with salt and pepper to taste, and place one bay leaf into the liquid mixture. Cover and cook the roast for 8 hours on low.
  4. Remove the bay leaf and set the roast aside on a plate. Mix 1 tsp of corn starch with 2 table spoons of cold water in a small bowl. Stir the corn starch and water mixture directly into the slow cooker, mixing with the broth and veggies. This will help to thicken the gravy. Add the roast back to the slow cooker and cook on high for 30 minutes to 1 hour until the gravy has thickened.
  5. Slice the roast and serve over mashed potatoes or with a nice piece of crusty bread.

Cookies and Cream Brownies

Valentine’s Day is quickly approaching, and I have the perfect chocolate dessert for you to share with your special someone. Over the weekend, our friends Shelby and Matt had us over for dinner and I opted to bring dessert. Anything chocolate is always my go to. I must confess that I am a chocoholic.

My friend Shelby and her husband hosted us for dinner. She is also a fellow food blogger.

Our weekend was busy as usual, so I knew that I wouldn’t have time to bake anything from scratch. Instead, I opted to spruce up a boxed brownie mix and top them with the dreamiest cookies and cream frosting.  I love boxed brownie mixes because they are extremely versatile. You can very easily mix in a variety of ingredients into your brownies such as, chocolate chips, candies and you can also top your baked brownies with a gourmet frosting. To be honest, I have yet to find a homemade brownie recipe that I have liked more than the boxed mixes. Rich fudgy brownies, topped with a cookies and cream frosting are sure to satisfy your sweet tooth.

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 Cookies and Cream Brownies
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Prep Time 15 minutes
Passive Time 25 minutes
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Brownies
Cookies and Cream Frosting
Prep Time 15 minutes
Passive Time 25 minutes
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Brownies
Cookies and Cream Frosting
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Instructions
  1. Prepare the brownies as directed on the box. After baking, set the brownies aside to cool.
  2. In a stand mixer, combine 1 stick of butter, 1 tsp of vanilla, 1 lb of confectioners sugar and 4 tbsp of whole milk. Set the mixer speed to low and mix for approximately 2 minutes and then increase the speed to medium. Mix the ingredients until thoroughly combined and until the mixture resembles a frosting like consistency.
  3. Place 24 chocolate sandwich cookies into a gallon sized plastic bag and seal the bag. Crush the cookies on the counter, using your hands to break the cookies into small pieces.
  4. Dump the cookie crumbs into the stand mixer with the frosting. Set the mixer speed to low and mix until combined.
  5. Finally, spread the cookies and cream frosting on top of the brownies and if desired you can crumble a few extra cookies over top of the brownies.
Recipe Notes

If you feel like your frosting is too thick, feel free to add in an extra 1-2  tablespoons of milk.

Buffalo Chicken Tacos

After having the flu and strep throat back-to-back, I’ve finally returned to the kitchen and I’m ready to spice things up…literally! I have a delicious recipe that is going to spice up your Taco Tuesday.

Being sick is the worst! I was sick for about two weeks and I’m so ready to get back into the world and be a productive member of society. Don’t get me wrong, the first day or two of resting and catching up on TV was okay, but after a while you can only watch so many episodes of The Andy Griffith Show. All is well now and I’m making a slow, but steady recovery.

I’m so happy to finally be back in a routine. I started my new job this week and I’m so excited to be meeting new people and learning new things. This week is busy, so I’m trying to cook super easy dishes like these Buffalo Chicken Tacos. I love anything buffalo flavored and will use just about any excuse to incorporate buffalo sauce into a recipe. These tacos are so yummy and so easy! For this recipe, I use a lean ground turkey or ground chicken, which is a healthier alternative to ground beef. I also garnish these tacos with a creamy blue cheese sour cream. Are you ready to spice things up? Let’s get started!

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 Buffalo Chicken Tacos
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
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servings
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Buffalo Chicken Tacos
Blue Cheese Sour Cream
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Buffalo Chicken Tacos
Blue Cheese Sour Cream
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Instructions
  1. Prep your veggies, dicing two stalks of celery, mincing 1 clove of garlic and slicing the green onions.
  2. In a skillet on medium-high heat, drizzle 1 tsp of olive oil and add 1 lb of ground turkey or ground chicken. Add in the celery. Cook the meat all the way through and until it's no longer pink in color.
  3. Add in the minced garlic and sauté the garlic for 1-2 minutes.
  4. Reduce the heat to low. Pour in ¾ cup of buffalo sauce and add in green onions. Mix and then let the meat mixture simmer for 5 minutes on low.
  5. While your meat is simmering, prepare the blue cheese sour cream. In a bowl, combine ½ cup of sour cream and ¼ cup of blue cheese crumbles. Stir in salt and pepper to taste
  6. Warm up your taco shells. I used crunchy shells, but you can use soft flour tortillas or soft corn tortillas.
  7. Lastly, assemble your tacos and garnish with toppings of your choice. Lettuce, tomato, green onions, cheese and of course the yummy blue cheese sour cream. Enjoy!

Salted Caramel Fudge

Happy Holidays! This week, I finished my final exams and I’m officially in full holiday mode. I’m so ready for Christmas. It’s such a fun time of the year, filled with friends, family, traditions and sweet treats. One of my favorite Christmas traditions is making fudge. Every Christmas, my mom and I made chocolate fudge and it’s a tradition that I have continued in my own home.

This year, I put a fun spin on our standard recipe and dreamed up this decadent Salted Caramel Fudge. Typically, my mom and I make The Original Fantasy Fudge recipe. To make my Salted Caramel Fudge, I simply melted down some caramel candies, added salt and swirled the melted salted caramel into the fudge mixture. Combined, the saltiness of the caramel balances out the rich sweetness of the chocolate. The two ingredients are a match made in heaven. I gifted this fudge to my co-workers and they loved it!

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 Salted Caramel Fudge
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Prep Time 10 minutes
Cook Time 1 hour
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Prep Time 10 minutes
Cook Time 1 hour
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Instructions
  1. Grease a 9x13- inch pan with butter.
  2. Unwrap all of your caramels and set them aside.
  3. In a large pot, melt down the butter, add in 2/3 cup of evaporated milk, 3 cups of white sugar and stir together over medium heat. Continue stirring and bring the mixture to a full boil for 5 minutes. Do not stop stirring!
  4. Remove the sugar mixture from the heat and stir in the chocolate chips until melted. Add in the marshmallow fluff and 1 tsp of vanilla extract. Set the fudge on the stove over low heat to keep it warm while you make the caramel sauce.
  5. To make the caramel sauce, microwave your caramels in a microwave safe bowl, following the directions on the bag. Once melted, add in ½ tsp of salt. Mix until combined.
  6. Pour the fudge into the greased 9x13 pan and then drizzle in the melted caramel, over top of the fudge. Using a fork, swirl the caramel throughout the fudge. Lastly, sprinkle the salted caramel fudge with some coarse ground salt for extra saltiness and a bit of flare! Let the fudge set for a couple of hours before cutting.
Recipe Notes

Note: If you refrigerate the fudge, the caramel will get hard and it eats like a praline. For a more chewy caramel, leave the fudge out on the counter at room temperature.

Chocolate Chip Cookies

This past week has been insane. Not only have I been extremely busy, but I’m also trying to knock this awful cold. I don’t know about you, but when I’m sick, all I want to do is to chill in front of the TV and take a nap. Unfortunately, that’s not a choice for me this week. It’s my last week of classes and I have to wrap up all of my school work to turn in before the end of the semester. So I am continuing to push through and keep reminding myself that this time next week, I will be on winter break.

But what do we do when we are feeling stressed? Stress less and cook more. I took a mental health break the other night and baked some of my favorite chocolate chip cookies. I would argue that I’m actually a better baker than cook. Baking is how I got my start in the kitchen. There is something so therapeutic about baking and for me it’s the perfect stress reliever. Also, there is something so comforting about a chocolate chip cookie. It’s so familiar, simple and so delicious.

This is my signature chocolate chip cookie recipe, a cross between an oatmeal raisin cookie and a traditional chocolate chip cookie. I add cinnamon and just a little bit of oats, to give it a flavor similar to that of an oatmeal raisin cookie. Another great thing about these cookies is that they are so easy to make. This recipe can be easily prepared on a weeknight, with very little effort. The end result, warm and gooey chocolate chip cookies that will make you forget all of your troubles.

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 Chocolate Chip Cookies
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Prep Time 20 minutes
Cook Time 30 minutes
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Prep Time 20 minutes
Cook Time 30 minutes
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Instructions
  1. Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper or grease the cookie sheet with butter.
  2. Using a mixer, cream ½ cup of salted butter (1 stick), ¾ cup of brown sugar and ¾ cup of white sugar together.
  3. Add 2 eggs, 1 tsp of vanilla extract, ¾ tsp of baking soda, 1 tsp of cinnamon and 1 tsp of salt and mix until combined.
  4. Add 2 cups of flour to the mixture, one at a time and mix in between so that flour doesn’t get all over the place.
  5. Lastly, add ¼ cup of quick oats and 1 bag (12 oz) of milk chocolate chips.
  6. Scoop the cookie dough by heaping tablespoons onto the cookie sheet and place in the oven. For a softer cookie, bake for 12 minutes and for a firmer cookie bake for 14 minutes. Remove from oven and place cookies on a wire rack to cool.

Low-Carb Italian Zucchini Boats

I have a really busy week ahead of me. Between work and prepping for finals, this week is sure to be a doozy. Lucky for me, I have these delicious Low-carb Italian Zucchini Boats prepped and sitting in the fridge, so I can just easily pop them in the microwave to reheat.

I have to admit; historically I have never liked zucchini. Over the past year, when I was on my hard-core low-carb diet, I started experimenting with zucchini and it grew on me. Zucchini has several nutritional benefits. Not only is it low in carbs, but also it’s packed with antioxidants, vitamins and is great for your heart and digestive health.

This is probably one of my favorite zucchini recipes because it has all the same great flavors of lasagna, minus the pasta. It’s a healthier alternative that is sure to please your taste buds. These zucchinis are stuffed with ricotta cheese, Italian sausage, and marinara sauce, topped with mozzarella cheese and drizzled with alfredo sauce. This recipe can also be easily converted into a vegetarian dish by simply omitting the sausage. I recommend trying this recipe on a weekend. It’s very easy to prepare, but does involve multiple steps, so it does take a little bit of time.

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 Low-Carb Italian Zucchini Boats
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Course Main Dish
Prep Time 30 minutes
Cook Time 20 minutes
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Course Main Dish
Prep Time 30 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. Spray a 9x13-baking dish with cooking spray and preheat the oven to 400 degrees F.
  2. Rinse and pat dry 4 zucchinis. Cut off the ends of the zucchinis and then slice them down the center lengthwise. Slightly score the inside of the zucchinis and then scoop out the centers using a spoon. Lay the zucchinis in the baking dish, skin side down so that the scooped area is exposed. Lightly sprinkle with salt and bake for 15 minutes in a 400 degree F oven.
  3. While the zucchinis are baking, prepare the meat sauce. First, chop 1 sweet yellow onion. Drizzle a skillet with 1 tsp of olive oil and brown 1 lb of Italian sausage with the onion on medium-high heat. Once sausage is browned and completely cooked, add 1 tsp of Italian seasoning, ½ tsp of oregano, a dash of crushed red pepper and 1 clove of minced garlic. Let the garlic sweat. Lastly, mix in one 24 oz jar of marinara sauce into the sausage and spice mixture.
  4. After baking for 15 minutes, remove the zucchinis from the oven. Stuff the zucchinis with ricotta cheese and then pour the meat sauce over top of the zucchinis. Sprinkle with 1 cup of shredded mozzarella cheese and then drizzle the zucchinis with half a jar, approximately 8 oz of alfredo sauce. Return the zucchinis to a 400 degree F oven and bake for 20 minutes uncovered. Remove and let cool before serving.