Mama's Enchiladas!

We didn't have any leftovers the other night when I made this for my husband for the first time! My mom made this recipe up when my sister and I were younger and since tweaked it a little. Try it out with a little side salad and let me know what you think!

Ingredients:

- 6 whole wheat tortillas
- 1 can refried beans (I use the fat free kind and it tastes just as good)
- 1 can of tomato sauce
- 3 tbsp. of mild picante sauce (I use about 4 tablespoons)
- 4 oz. (1/2 package) Mexican blend cheese
- Pam
 

Instructions:

Spray 7X11 casserole dish with Pam. Lay out tortillas and spoon beans into them until evenly distributed. Roll them and place seam side down, side by side in dish. Mix tomato sauce and Picante sauce in a separate bowl and pour over top. Sprinkle cheese over top.
Bake at 325 degrees for 30 min.

Enjoy!

Pumpkin Spice Mini Muffins

Amy at Keepin' up with the Smith's asked me to do a guest post last month! I was so excited when she asked me and truly grateful! Amy and her little family are cute! Check out her blog when you get the chance and show her some love.

I  wanted to re-post my recipe just in case any of you missed it! It is really good and I recommend the warm fluffy muffins with the cold front coming to Texas this weekend! I might make them for breakfast Thanksgiving too!

Pumpkin Spice Mini Muffins

Serving: 18 mini muffins

Pumpkin Spice Mini Muffins

1/2 c. sugar
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pumpkin spice
1/3 c. melted butter
1 egg
1/2 c. milk

1. Preheat the oven to 350 degrees
2. Sift together dry ingredients
3. Add the melted butter, egg and milk and then mix (don't over mix, you want it to be lumpy)
4. Scoop into muffin tin
5. Bake 15-20 minutes or until golden brown (I have had to experiment with my oven so I would maybe place a toothpick in the center to check if they are done)

Topping
1/4 c. sugar
1/2 c. melted butter
1/2 tsp. cinnamon

1. Mix sugar and cinnamon together into bowl
2. Melt butter in a separate bowl
3. Dip warm muffin into the butter and then next into the cinnamon sugar and Enjoy!

Hope you enjoy this recipe and if you decide to try it out, let me know what you think! :)
-Kristen

What's for supper?

Black Beans and Rice with Mustard Greens 

During the mess of moving last week and getting sick and tired of take out, my mom showed me a simple recipe and a delicious one in fact. She usually makes it with black eyed peas, but to our amazement, there were none left at the grocery store. Well, no canned ones that is...it is the easiest in my opinion.

 Ingredients:
- Medium onion
- 2 cans of black beans
- 2 chicken bouillon cubes
- 1T olive oil
- 1 garlic clove
- Bunch of mustard greens

Directions:

1.  Use a large skillet and brown the diced onion and mashed garlic in with the olive oil

2. Add in your partically drained beans and 2 chicken bouillon cubes

3. Add a cup of rice and 2 cups of water

4. Mix together and bring to boil 

5. Lower heat, cover and let simmer for about 35 minutes or until liquid is absorbed

6. Add chopped mustard greens, toss and then cover to let wilt (approximatly 5 minutes)

Serve this dish with sliced tomatoes and cornbread,
Enjoy!!

My First Guest Post

Good morning! Amy from Keepin' up with the Smith's asked me to do a guest blog post this week while she is on vacation! I felt so honored and so excited that someone would ask me to do that :) She has such a cute little family:) Go check out her blog and read how I made Pumpkin Spice Mini Muffins :)

 

 

Have a wonderful day!

-Kristen

 

 

P.S. The move is going great! Everything is a mess....I literally don't know how we crammed all of our stuff in this itty bitty apartment! :) Read about the first home we shared here.

My Challenge

My husband and I love eating healthy and working out, but let's face it, sometimes it's much easier to do the opposite when busy schedules get in the way. Starting this week I will have a dinner menu set Mon-Friday to help keep us on track. This will not only help us continue to eat healthy, but to keep us from spending ridiculous amounts of money eating out and force us to finish off the groceries. One thing I absolutely hate is throwing away food that has gone bad in the refrigerator just because we didn't eat it fast enough. The plan is after the menu is set, I will make my grocery list from that. Ok, so this isn't the first time I have tried this, but I believe putting this on the blog will help hold me accountable.

I will share some of my recipes later in the week!

Have a wonderful day!
-Kristen

Supper Salad

This is a salad I would like to share with you that Jon and I threw together one night a few weeks ago. It is so delicious and nutritious that we made it two nights in a row! It was so fresh!

Ingredients:

• whole wheat pasta (about 2 cups uncooked, it just depends how much pasta you want)
• 1 diced green bell pepper
• 1 diced red bell peppers
• 1/2 diced red onion
• 1 cup frozen corn, thawed 
• T olive oil  
• basil and oregano for taste

       Directions:  

• boil noodles and let cool 
• combine the peppers, onion, and thawed corn together and add a tablespoon of olive oil 
• combine in cooled noodles and put in fridge to marinate for about 30 minutes.
• add avocado and feta cheese of your liking and enjoy!

Have a wonderful day! 

-Kristen