Tag Archives: recipes

Simple Dinners: Breakfast for Dinner

With Baseball season in full swing, we are always on the lookout for quick and simple dinners. Preferably ones that give us incredible nutrition on the ball field, don’t slow us down, and are simple, simple, simple. Because the days are long, and they are crazy. My go to has been crock-pot meals. But there are only so many times a week I can eat from my crock-pot. So I have been on the lookout for more.

We love tacos. We love breakfast. So when I saw this incredibly easy and fun recipe I knew it was one we just had to try.

Huevos Rancheros Breakfast Tostadas. Its simple. Its fun. Its real food.

Breakfast for dinner

Thank you so much to Shawn at I wash you Dry. Her recipe is so simple to follow. It is easy to knockout quickly. And everyone loved it. How can you go wrong with Mexican food and breakfast?

For the full tutorial and recipe had to I wash you Dry. While you are there give a once over to Shawn’s other ideas. I promise, you won’t be disappointed. In the meantime I am running off to baseball once again. But at least I know dinner is handled.

Easter Goodies: Bunny Cupcakes

Easter may still be a few weeks away, but it is always nice to plan ahead. I love to bake, especially at the holidays. Recently we have been so busy that if I do not plan ahead I will never have time to accomplish anything, thank you baseball season! So I am looking ahead and planning out my Easter to-do’s now. I have already found egg dying tutorials that both my kids and I are excited to try, I have ideas for Easter Baskets, and I have found the perfect (and simple!) Bunny Cupcakes for Easter Day.

Thank you Pillsbury for making my life simple! I try to bake form scratch on most occasions, but with both kids in baseball and school it makes it that much harder to accomplish everything. Especially since the family is attending a wedding out of town in March. This recipe is easy to follow, allows me to not worry about too many instructions, and it is simple enough the kids can help me out.

Bunny cupcakes

INGREDIENTS

  • 1 (15.25 oz.) package Pillsbury™ Funfetti® Premium Cake Mix
  • Additional ingredients to prepare cake mix per package instructions
  • 2 containers Pillsbury™ Creamy Supreme® White Frosting
  • 24 marshmallows
  • Pink decorator sugar
  • 24 miniature jelly beans (select your favorite colors)
  • 48 black sugar pearl sprinkles

PREPARATION DIRECTIONS

  • Step 1 – Prepare cake mix according to package instructions using water, oil and eggs to make 24 cupcakes. Cool completely.
  • Step 2 – Place frosting in large decorating bag fitted with round tip with wide round opening. Pipe a 1 3/4-inch diameter mound of frosting on top of each cupcake.
  • Step 3 – Cut each marshmallow in half diagonally into 2 pieces. Dip cut side of each piece into pink sugar to coat. Place on cupcakes, sugar side up, to resemble ears.
  • Step 4 – Insert one jelly bean into each frosting mound to create noses. Use clean tweezers to place black sprinkles to create eyes.

Once you are done you can enjoy your delicious and adorable looking bunny cupcakes. I know we will!

Zuppa Toscana Soup: Copy Cat Recipe

We love soup in our house. Especially during those early spring late winter months. So now is the perfect time. I also love it because on nights like tonight when I have two kids at baseball practice (yes outside in the cold after 4 pm) I can come home and enjoy something warm and hearty with very little extra work. I can even prepare the sausage the night before and set all of this up in the crock-pot and have it ready for when we come home. GENIUS! It is a rather simple recipe to follow, and my kids love that it is just like the soup we all enjoy at Olive Garden when we go as a family. Here is a simple and easy-to-follow recipe for at home. We hope you enjoy it as much as we do.

Zuppa Toscana

What You Will Need:

  • 2 tsp olive oil
  • 1 lb Italian Sausage (casings removed if necessary)
  • 4 oz bacon (about 4 slices), diced into small pieces*
  • 1 cup chopped yellow onion (about 1 small onion)
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 2 cups water
  • 1 1/2 lbs Russet potatoes, scrubbed and rinsed then sliced into halves, halves diced into 1/6-inch slices
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp fennel seeds, slightly crushed**
  • Salt and freshly ground black pepper
  • 2 cups half and half
  • 1 1/2 cups packed chopped kale
  • Finely shredded Romano cheese for serving, optional

What You Will Do:

  • Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan. Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside. Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions to bacon in saucepan and saute mixture until bacon is cooked through and onions are translucent, about 3 – 5 minutes longer.
  • Add chicken broth, water, sliced potatoes, sugar, fennel seeds, salt and pepper. Bring soup just to a boil then reduce heat to medium-low and stir in cooked sausage. Cover saucepan and simmer, stirring occasionally, until potatoes are nearly tender, about 10 – 15 minutes. Add in kale then simmer until potatoes are soft and kale is tender, about 5 – 10 minutes longer. Stir in half and half and warm through. Use a spoon or ladle to remove excess fat from top of soup if desired. Serve warm topped with Romano cheese.