I love to try recipes when I can and this one looked too good to pass up. My husband was traveling and he usually does the cooking so this was my chance to give it a try! And it was so good I’ll definitely be doing it again.
It was savory and perfect for the chilly (for SC) nights we have been having. I have eaten it for breakfast, lunch, and dinner over the last two days LOL.
I left out the mushrooms because they’re not my fave but I think next time I’ll try adding them!
Warning: this pot roast was a little over 2lbs and about $18. I was surprised by the cost. It was worth it but I didn’t expect it.
Do you use your crock pot a lot? I need to do a better job of using mine because everything I make in there is so easy and good!
I cooked it the full nine hours just to be sure all the flavors meshed and that the meat was super tender. It was the perfect amount of time.
It was all tearing about the few times I stirred the veggies under it, so I mixed it all together about 3/4 of the way through.
I still have about 4-5 servings left so I’ll be eating it for the next few days, lol! Makes a great lunch on to go and also a delicious dinner paired with red wine. I may even lay an egg over it for breakfast today. I love love leftovers! You can do so much with them! Just wait until after Thursday! LOL I’ll be talking all about our Thanksgiving meal (we’re hosting) and how we use the leftovers after.
I had it with sweet potatoes the first night, but it was delicious with red potatoes mashed too!
Let me know if you try this recipe too! Enjoy and Happy Monday!
So I needed something sweet the other night and I started messing around in the kitchen with ratios I knew would work based on other protein items I’ve made and some recipes I’d read. This cake came out deliciously. The perfect sweet treat on a chilly night without breaking the macros!
You can use one scoop of any protein powder you have! Chocolate works best but I’m sure you could use vanilla too!
-1 egg white
-2 tbsp almond milk
– 2 tbsp cocoa
-1/4 tsp baking powder
-1 scoop protein powder
Mix it together in a mug or a bowl and cook 1 minute and 15 seconds for gooey deliciousness. Top with whipped cream or cool whip and a dash of sprinkles (to keep it festive haha)!
If there’s one thing I hate about ‘diets’, it’s that you can’t eat food you love! Well that’s not the case with my current plan. And this is definitely approved! I’m craving it as I write this for you!
1 baked chicken breast, skinless (could also use rotisserie chicken from your local grocery store)
1/4 cup red onion, diced
1 cup chopped spinach
1 tbsp capers
1 cups fat free Greek yogurt
1/4 cup brown mustard (or whichever mustard you prefer)
1/4 cup chopped pecans (or your preferred nut for the crunch)
Chop your spinach and red onion.
Cut your chicken into cubes or pull it off the rotisserie chicken. Place in a bowl with onions, spinach, chopped pecans.
Then mix together your yogurt and mustard in a separate bowl!
Combine the yogurt/mustard mixture to your chicken mixture, add the capers and lime juice and mix. Season to taste with the garlic powder, salt and pepper.
I like it alone, but you could eat it as a sandwich, add grapes or cranberries. Whatever you prefer!
This recipes makes about 4 servings at 172 calories per serving! Happy eating!
I always need a sweet treat in my life that makes me feel less guilty! I found this one and I had to share it. The original recipe calls for honey, but I prefer sugar free or lite maple syrup to save on calories.
You can add unsweetened coconut flakes, almonds, peanuts, sunflower seeds! The nice thing about this recipe is that it is so changeable! Play around with it! If you find a delicious one, comment below! I love to try new versions!
Cookie Dough Bites
1/2 cup all natural creamy peanut butter
2 tbsp sugar free maple syrup
2 packets vanilla Shakeology (I have tried other protein powders but this is the best!)
1/4 cup 65-75% dark chocolate mini chips or cacao chips/nibs
1/4 cup unsweetened coconut flakes
Mix together with a rubber spatula and let sit in the fridge for 5-10 minutes so the balls roll easier. Roll into quarter size balls and keep in refrigerator. Makes about 24 balls. And try not to eat them all in one day ; )
In meal prepping this week, we made a few great standards to have available in the fridge! The kids eat them (both the teens and the toddler!) and they fit on our meal plans! I’m going to share two of our favorites with you!
🥚Deviled Eggs (I CRAVE these!)
1/2 cup nonfat Greek yogurt
1/2 cup plain hummus
1 tbsp grain mustard
1/8 cup chopped chives
1 tbsp lemon juice
salt and pepper to taste
sprinkle of smoked paprika
20 half eggs=53 calories each! #WIN
Hard-boil the eggs. Peel them. Cut them in half and set the halves aside. Remove the yolks. Blend everything (including the yolks) in a food processor. Cut the corner off a zip-lock bag and use that to pipe the filling into the half eggs.
Ingredients (per egg muffin)
1/4 slice Mozzarella cheese
1/2 slice turkey bacon
1/8 cup peppers and onions (sauteed)
1/4 cup egg whites
150 calories per muffin
We chose to leave the eggs whole so the yolk was in the middle of the muffin. Saute’ the peppers and onions first, then put the turkey bacon on the bottom of the muffin tin. Pour the egg, egg whites and peppers and onions into the tins and place the cheese over the top to cook. Bake at 350 degrees for 20 minutes. These worked great for snacks, breakfast and on the go, since you can eat them warm or cold!
Do you have an egg recipe you love? Share it below! I love trying new recipes!