Easy Overnight Oats: Apple and Cinnamon

Have you tried overnight oats? I resisted this healthy breakfast trend for MONTHS before I finally pulled out my mason jars and got my ingredients together. I've tried several recipes, and have a basic one that works perfectly fine, but last week I stumbled across a yummy fall flavor idea.

For my basic  overnight oats, I use a half cup of oats, a half cup of unsweetened almond milk and a tablespoon of chia seeds. I mix these together in "jelly" size mason jars and put them in the refrigerator overnight. In the morning, I add a scoop of Young Living Spiced Vanilla Pure Protein Complete and a spoonful of frozen berries.

Meal Planning - 2016 Week 27

Happy 4th of July! I hope you have a fun-filled day planned today! We are having a cookout with friends and family later today, but first, I have to put a meal plan together for the week. I have been scouring my magazines for easy summer recipe ideas. I want to spend as little time in the kitchen as possible, with only a small  mess to clean up besides! Am I dreaming??

For me, that means a lot of time at the grill rather than the stove, fresh salads or lightly grilled veggies as sides, and ice cream or frozen yogurt for dessert! The lemon chicken I have on my plan this week is a pre-marinated, whole split chicken from Trader Joe's. We had it a few weeks ago, and everyone loved it's juicy lemony flavor. The guy at Trader Joe's told me that he put in on the grill, so I may get adventurous, especially if the temperatures rise like they're supposed to!

Patriotic S'mores Trail Mix

I've always had a soft spot for patriotic decor. There is something about decorating your front porch with flags, buntings and banners, that just makes a girl (or guy) proud to be an American. We have a very down-home, main street style parade that passes by our house each Memorial Day. I put up our flags, buntings and banners for that, and then I leave them up until after the 4th of July.

In recent years, food has gotten into the patriotic game. It's gotten much larger than the tried and true strawberries and blueberries on a pound cake. Although that remains a personal favorite. There are cupcakes, frozen treats, cookies and I even made a Red, White and Blue Potato Salad one year!

25 Delicious Ideas for Using Your Waffle Maker

Around here, we are huge Alton Brown fans. Back in the day, we used to watch Good Eats religiously. One thing that always stuck with me was Alton talking about kitchen tools that were uni-taskers, meaning you could only really use them for one thing. He was a genius about using things everyone has in their kitchen, rather than buying fancy uni-taskers you didn't really need.

Enter the waffle maker (some refer to it as a waffle iron). For years, I assumed this was a uni-tasker - you used it to make waffles. Period. Then a little thing like Pinterest and Food Blogs entered my world, and I started to see really cool ideas using a waffle maker. Okay, in the end, they are all waffles, but they are sweet or savory and most definitely not your frozen morning meal.

Easy Peep Sugar Cookies

There is just something about Peeps. I have always liked the bunnies the best. To me, they are a big symbol of spring and of Easter. These days, Peeps seem to be everywhere! Peeps are a product of the Just Born Candy Company, located in Bethlehem, PA. The original Peep Chicks hit the production line in the 1950s, but it wasn't until the 1980s that the cute little bunnies hit the line. Until 1995, Peeps were only produced in pink, yellow and white. In 1995, blue and lavender were introduced.

Back-To-School Blueberry Muffins

It's finally Back-To-School time around here, and I was inspired to whip up a batch of my favorite Blueberry Muffins to celebrate. The real trick will be to see if there are any left for the First Day of School tomorrow!

I like these muffins because they are very simple to make, and I typically have all the ingredients on hand. You can mix up the batter in about 10 minutes, and they take about 25 minutes to cook. The trick will be saving some for breakfast the next day!

Making Frozen Yogurt at Home

Summer and ice cream just seem to go together. We have several places within walking distance or a short drive to get both ice cream and frozen yogurt. I realized that it's the end of July, and we haven't done it nearly as much as we did last summer, so I vowed to change that. Summer is the perfect time to enjoy a frozen tasty treat after all.

So when Stonyfield asked me if I was interested in trying out an ice cream ball from YayLabs with some Stonyfield yogurt, and try making frozen yogurt myself, I said yes! I admit to being a little intimidated. I know it seems easy - but it's FroYo! (there's a full recipe for Mint Chocolate Chip Frozen Yogurt at the end of the post)

Chips and Dip - A Healthier Version

I have a rule . . .I cannot sit next to the onion dip and potato chips at any picnic, party or BBQ. They are a real weakness of mine. Anyone else? But there is something so summery about enjoying a bowl or basket of yummy chips and a creamy cool dip along side your favorite summer sipper.

Thanks to my partnership with Stonyfield,  I received a bag of Late July chips and a coupon for my favorite Stonyfield yogurt to help me create a summer snacking idea to share with my blog readers. I am not a fancy cook, like with my fashion choices, I tend to stick to classics. So I immediately decided that a chip and dip dish would be perfect.

Stonyfield Greek Yogurt is a great choice for a tangy, creamy dip. You can add just about anything to it, and dip away with your favorite chips and/or vegetables. I added some classic herbs like dill and chives, along with a little lemon juice and garlic, for a simple dip.

Garlic and Herb Dip

What You Need
3/4 cups of your favorite Greek Yogurt
1 clove of garlic - minced
1/4 teaspoon of dill (fresh or dried)
2 Tablespoons of chopped chives
1 Tablespoon of fresh lemon juice (you could sub 1-2 drops of lemon essential oil)
Salt and Pepper to taste

What You Do
Mix everything together in a bowl and serve with your favorite chips.

These Sea Salt Tortilla Chips from Late July are terrific! They have a great crunch with just the right amount of salt. They are made with organic and non-GMO ingredients and are a great choice for snacking with family and friends.

What's your favorite healthy summer snack?

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Disclosure - As part of the Stonyfield Yo-Getter program, I am compensated for quarterly posts and I also received coupons and free product to facilitate this post. As always, all opinions are my own.

Tomato and Basil Crostini

Summer is a great time of year for fabulous food. Between all the fresh produce, and grilling your favorite meats, a family can eat pretty well all summer long. For our family, I find we eat a little lighter in the summer. There's more "picking" and less full meals.

Yesterday, I sat looking at my first batch of tomatoes from my backyard garden and the bunch of basil I picked, and thought, what can I make for lunch? I picked up a fresh baguette and some ricotta at Trader Joe's and made these delicious crostini.

What You Need

• Baguette
• Olive Oil (I used Bella D'Oliva - it's delicious!)
• Garlic
• Tomatoes
• Ricotta Cheese
• Basil

What You Do

• Slice up the baguette into thin rounds.
• Brush each one with a little olive oil - front and back and spread them on a baking sheet.
• Sprinkle a little salt and pepper over them.
• Toast the rounds in the oven - 350 degrees for about 15 minutes - you can turn them half-way through.
• Let the rounds cool.
• Slice a garlic clove in half, and rub  it on the top of each toasted round.
• Add a slice (or diced) of tomato to each round.
• Spoon a little ricotta cheese on each.
• Drizzle a little of your best/favorite olive oil on the top.
• Sprinkle a chiffonade of basil on the top.

Now you have a great snack, light lunch or tasty appetizer. It's perfect to bring to a party or picnic as well, you can assemble on-site.

What's your favorite way to use tomatoes and basil in the summertime?

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Summer Recipe RoundUp

Summer may not officially start until June 21st with the Summer Solstice, but for many of us in the US, summer begins this weekend. It's almost as if a switch in my brain flicks, and I start thinking, "how can I make life easier?" In the kitchen, that means staying OUT of the kitchen as much as possible. Fresh fruits and vegetables, tasty salads, and lean meats on the grill make up the majority of our summer dining.

More relaxed, outdoor dining happens too. Paper plates or pretty plastic ones, and cool refreshing drinks become the norm. So I'm ready to slow it all down, kick back and enjoy summer, and to help you do the same thing,  I've gathered up my favorite summer recipes to share with you!

Beverages

Pink Lemonade Cocktail

A Perfect Summer Mojito


Side Dishes

Caprese Salad Stacks

Watermelon and Avocado Skewers

Farmers Market Pasta Salad

Potato Medley Potato Salad

Main Dishes

BBQ Ranch Chicken Salad with Non-Buttermilk Ranch Dressing

Shrimp and Beef Kabobs

Foil Fish Packets

Desserts and Treats

Frozen Chocolate-Covered Bananas


What are some of your favorite summer recipes?

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Farmers Market Pasta Salad

Farmers Markets are open and ready for business. In the next few weeks their bins will be full of fresh locally grown produce. This is by far one of my favorite parts of warmer weather. I may not always choose the best food for myself, but I fine it mush easier to eat healthier during the warmer months when I grill lean cuts of protein and there are plenty of fresh fruits and vegetables to choose from.

Here's an easy dish - perfect as the main course, but works as a side as well. It's easy to take to cook-outs, pot-lucks and picnics too. Make it heartier by adding some grilled chicken or steak to the top.

Farmers Market Pasta Salad

Ingredients and Directions

• Cook 1 lb, short pasta - Farfalle, Small Shells, Rotelle, etc., drain.
• Chop miscellaneous vegetables. I had grape tomatoes, celery, a green pepper and red onion. You could use steamed asparagus or zucchini and any color peppers. Corn from the cob would sweeten this up as well.
• Add salt and pepper to taste.
• Toss all ingredients in a large bowl with your favorite Italian Dressing (homemade, bottled, etc).
• Chill and Serve.

A great summer dinner doesn't get any easier - add a yummy loaf of crusty bread and a glass of your favorite chilled white wine, and eat al fresco! 

Savor the Sweetness of Mangos {#MakeItMango}

Do you like mangos? If you do, you're in luck, because mangos are the world's most popular fruit and are available in the United States, year-round! Last week, the National Mango Board invited Owen and me to a Mango Kids in the Kitchen cooking demonstration. The demonstration was held at a local cooking studio, Really Cooking With Robin in East Norriton, PA.

When we arrived, there were chips with a yummy Mango Salsa on the tables. I could have eaten the entire bowl, it was so yummy! We also enjoyed Mango and Banana Smoothies, which were a hit with the kids for sure!

Once we all arrived, it was time for the cooking lesson to begin. Robin showed us how she made the Mango and Banana Smoothies, and asked a couple of the kids to help her demonstrate how to cut and scoop the mangos.

After we whipped up some more smoothies, Robin instructed us how to make yummy Cinco de Mango Quesadillas using mangos. We make Quesadillas around our house a lot - it can be a great way to use up things in the refrigerator. I had never thought to add mangos, but it tasted so great.

As we were all enjoying the fruits of our labor, Robin brought out some Frozen Yogurt Dipped Mango Pops. Not only were these adorable to look at, but they tasted wonderful! This will definitely be a go-to summer snack for us this season!

I use mangos at home to sweeten my own green smoothies each morning. I have always used frozen mango, because I was intimidated to try and select and cut a mango myself. If you haven't tried to cook with mangos at home,  you should give it a try! Don't be intimidated, they are much easier to use than you may think. Here are some tips for using mangos in your own kitchen creations:

• A red mango, doesn't necessarily mean a ripe mango. To find a ripe mango, just squeeze gently. A ripe mango will be slightly soft, like an avocado. A firm mango will ripen at room temperature over a few days.

• To cut a mango, simply slice off the sides of the fruit, avoiding the large seed in the center. Once you have the two sides, you can get to the flesh and slice or dice as needed. Just scoop it our of the skin.

• Keep unripe mangos at room temperature. Don't refrigerate mangos before they are ripe, but once ripe, mangos can be moved to the refrigerator to slow down ripening for several days.

For additional tips on cutting mangos and some more delicious recipes, visit www.mango.org

What have you made with mangos lately?

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This is a sponsored post, completed in cooperation with the National Mango Board and The Motherhood. As always, all opinions are my very own, or that of my family.

Easy Muffin Tin Eggs

The other night, I had leftover buffet on our weekly meal plan for dinner. The problem? No leftovers.

As I was sitting at my desk, debating what I had on-hand that was easy (this is precisely why I meal plan each week), an email popped into my inbox for mini frittatas. Now my kids were not going to eat the asparagus and mushroom variety featured in the recipe idea, but I could come up with my own.

What You Need

• Eggs - 1 egg per muffin cup (I made 12 muffin cups and used a dozen eggs)
• Milk - 2 Tbsp per 6 eggs (I used 4 Tbsp for my 12 muffin cups)
• Vegetables, Meats and Cheese of your choice, diced.

What You Do

• If you're using hard Vegetables, you may want to cook them first.
• Preheat your oven to 375 degrees.
• I used Bacon, so I put that in the oven before I prepared my eggs.
• You can use ham, sausage, broccoli, tomatoes, spinach, onion, the choices are endless.
• Whisk up your eggs and milk in a bowl.
• Spray your muffin tin with oil.
• Divide your "filler" among the muffin cups. 
• Fill each cup with the egg mixture about 2/3s of the way up.
• Sprinkle your favorite cheese on the top.
• Bake in the oven for about 20 minutes or until the eggs have set.

They look beautiful and puffy when they come out of the oven. They will fall a little bit, but should pop right out of the tins. I made Spinach and Onion with Cheese, Bacon and Cheese and just Cheese for my first run with these. I served them with orange slices or salad on the side.

An easy and quick dinner was born. Got some leftover? I put them in a ziploc bag in the refrigerator and re-heated them for a quick breakfast the nest day! These could easily be sliced in half to make a sandwich to-go as well.

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Easy Sausage, Kale and Sweet Potato Soup Recipe

I love a great soup. I had some sausage in my freezer that I wanted to use up on a rainy day, so I started searching the internet for soup recipes. I didn't find anything I loved, so I pieced together one of my own. It turned out really yummy, served with some crusty bread and a salad.

Get Lucky With These Easy Green Velvet Cupcakes

St. Patrick's Day is not a big holiday around our house. Even though we have some Irish blood, it's just never been part of our family celebrations. But that lack of past celebration doesn't mean I don't want to have a little fun with the kids for St. Patrick's Day.

I figured why not make festive green cupcakes. I searched around for recipes, and determined that this was the easiest method for me:

What You Need:

1 boxed White Cake Mix (or your favorite recipe for white cake)
2 oz of semi-sweet chocolate (chips, baking chocolate, etc)
Green Food Coloring (boxed, natural, etc)
Vanilla, Buttercream, Whipped Cream or Cream Cheese Icing (canned or your favorite recipe)
Lucky Charms

What You Do:
Make Cake Mix according to package directions or your favorite recipe for 24 cupcakes.

Melt the semi-sweet chocolate and stir into cake batter.

Drop in green food coloring until desired shade is achieved.

Spoon mixture into prepared baking cups, bake according to package or recipe directions.

Let cupcakes cool completely prior to icing.

Ice your cupcakes with your favorite icing.

Generously sprinkle your cupcakes with Lucky Charms, allowing them to fall playfully on to your plate or cake stand. Add some gold coins (chocolate works) for luck!

Enjoy!

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Quick and Easy Dinner Idea: Roasted Vegetable and Shrimp Rice Bowls

I am always on the search for something different for dinner to add to my weekly meal plans. After a few weeks, I begin to feel as if we eat the same things all the time. I ran across an idea for vegetable and rice bowls, and decided to put my own spin on this quick and easy weeknight dinner.

What You Need:
Vegetables (I used a broccoli and cauliflower mix and added carrots)
Shrimp
Rice (this a great way to use up leftover rice)

What You Do:
Toss the vegetables with some olive oil, salt and pepper. Spread them out on a pan and roast them in  425 degree oven for about 20 minutes. Toss once during roasting.

Meanwhile, marinate the shrimp in your favorite marinade. We like Soyaki from Trader Joe's.

If you're using leftover rice (or other grain), simply heat it up. Otherwise follow the directions for your favorite brown or white rice.

Saute the shrimp in a pan until cooked through. (I added a little flour to the leftover juice in the pan to thicken it and make a sauce.)

Get a bowl and add a few spoonfuls of rice. Spoon vegetables over the rice and add your shrimp to the top. 

You can use any vegetables you want, leftovers would work out great. You can also make this vegetarian by skipping the shrimp. You can use other grains besides rice, such as couscous or farro. Adapt the idea to make this meal one of your own.

Enjoy!

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Slow-Cooker Chili

We are creatures of habit around here. We don't experiment too much when we find something that we like and it works. This basic, slow cooker chili recipe is one of those things. It's simple to toss together and because it cooks in the slow-cooker, it doesn't require any maintenance during the day. It's our favorite cool-weather meal!

Menu Plan Monday - 2014 Week 51

Welcome to another week of meal planning. Here we are down to the last two full weeks of 2014. Can you believe we've planned 50 weeks of meals this year? It takes a little planning and a little organization, but the payoff can be huge in time and money savings.

This is my Holiday Prep week. This is the week I spend running around during the days, taking care of all the loose ends like stocking stuffers and last minute gifts.

Here's what I have planned for dinner this week:

Monday - Chicken Quesadillas with Guacamole and Chips
Tuesday - Pasta with Sausage & Spinach in a White Sauce
Wednesday - Salmon with Creamed Spinach and Quinoa
Thursday - Garlic Brown Sugar Chicken with Kale Salad
Friday - Pizza Night
Saturday and Sunday -  TBD

What are you having for dinner this week? You can check out my Recipes and Food Pinterest Board for ideas.

Follow Hillary Chybinski's board Recipes and Food on Pinterest.

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This post is linked up at I'm An Organizing Junkie. Be sure to check it out for lots of great meal planning ideas, tips and inspiration!

Menu Plan Monday - 2014 Week 50

Welcome to another week of meal planning tips and ideas. If you're new here, this is my weekly post where I share what I am planning to make for my family for dinner during the coming week.

Being organized goes along way to being productive for me. The less time I take spinning my wheels, the more I am able to cross-off my do-to list. For weeks that I'm uninspired to create a meal plan, the process takes me twice as long. But for a week (such as this one) where I sit down, check the weather, check my pantry and plan . . .it's done in a flash.

This week's menu brings a new recipe, a stand-by, a night out for mom and an old favorite. Here's what we have planned for dinners this week:

Monday - Greek Fritatta with Salad and Crusty Bread
Tuesday - Roasted Chicken, Mashed Potatoes, Peas
Wednesday - Mom's Night Out - quick Kid's dinner
Thursday - Easy Roasted Butternut Squash Soup
Friday - Pizza Night
Saturday and Sunday - TBD

What's on your meal plan this week?

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This post is linked up at I'm An Organizing Junkie for Menu Plan Monday. Be sure to check it out for additional ideas and even more inspiration! 

Menu Plan Monday - 2014 Week 49 {Recipe for Simple Hot Italian Roll-Ups}

Welcome back for another weekly meal plan post. With Thanksgiving in our review mirror, many of us are filling our calendars with holiday events and gatherings. The next three and a half weeks can be very busy and may not be the best time to try new recipes or complicated meals.

But that's no reason to not feed your family well either. Try keeping some "staples" around so you can throw together quick meals that your family will enjoy. For instance, last weekend we didn't have anything for lunch. This is a common struggle in our home, and one I hope to address int he new year. I'm great at planning dinners and making school lunches, but the rest of the time, there is precious little to teat except snacks!

We did have some provolone cheese, dry salami and prosciutto that we hadn't ended up using during the week. But, no bread. So what do do? We had a tin of crescent rolls (not the healthiest, but perfect in a pinch!) and I recalled seeing some quick "stromboli" type dishes on Pinterest, so I gave my own version a try.

Within 20 minutes we had a yummy warm lunch. Follow the steps below, place on an ungreased baking sheet and cook for approximately 20 minutes at 350.

This week, I'm easing into things since our evenings look pretty free. Here's what we have planned for this week:

Monday - Pork Tenderloin with Roasted Carrots and Potatoes
Tuesday - They're calling for snow, so it's a good night for our favorite Tortellini Soup.
Wednesday - Stuffed Flounder, Creamed Spinach
Thursday - Pulled Pork Tortillas, Slaw
Friday - Pizza Night
Saturday and Sunday - TBD

What's for dinner at your house this week?

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This post is linked up at I'm An Organizing Junkie for Menu Plan Monday. Check it out for more ideas and inspiration.