Eat Your Veggies

You know when you’re planning a small gathering and you’re trying to figure out a good snack/light meal for your friends? Well, I have a delicious meal that’s somewhat good for you too: bacon wrapped asparagus with feta!

First off, credit for this recipe goes to Mommy Savers and it’s quite an excellent one. Now, you’ll only need just a few ingredients:

– A bunch of asparagus
– Olive oil
– Salt
– Bacon
– Feta cheese

Easy as that. One of my favorite things about this recipe is the fact that we use asparagus that has several health benefits.

First, you will preheat the oven to 450 degrees. Now, all you’ll need to do cut off the ends of the bottoms of the asparagus, drizzle it with the olive oil and then sprinkle some salt over it. Gather the asparagus in bunches of about two to three and wrap each bunch with a slice of bacon. Place all of the bunches on a foil-covered, flat pan. Put the asparagus in the oven for about 10-15 minutes or until the bacon becomes crispy. After this, take it out of the oven and sprinkle it with feta cheese (which goes well with several dishes and has several uses).

I hope you enjoy this quick and delicious snack. And the great thing about it is, you get to eat your vegetables for the day too!

If you have any questions or comments, feel free to respond.

Eat and Sleep Always,



Tostadas Anyone?

Slow Cooker Chicken Tostadas. dinner. this week. for sure.


Here’s a meal that hits close to home.

Growing up, my mom and dad always cooked dinner for my sisters and I, which I realize now is astounding considering how busy they were! And naturally, growing up, as kids we want to help. Whether it be mixing something in a bowl, setting a timer, or measuring out ingredients, we made sure we were the best mixers, setters and measures around. Now, one of the things my parents always let me and my sisters do was mash beans, mainly because there was little chance of a spill and no sharp objects involved. And so, that is the inspiration for the following, simple and delicious recipe.

Tostadas are a traditional Mexican dish that are quite delicious and incredibly simple! Now, all you’re going to need is:

  • Tostadas (as much as you’d like which you can buy at your local grocery stores in the bread aisle)
  • A can of beans (or as many cans as you like, and I personally prefer pinto, but you can use whichever you prefer)
  • Whatever toppings you like!

Now, all you’re going to have to do is get your tostadas and lay them out (you can even make your own!). Next, you’ll take out a frying pan and pour the beans into it while heating them up on a medium temperature. Then, take a bean masher and, simply mash the beans. Once the beans have been cooked (for about 5-10 minutes), you’ll just take as much beans as you’d like and spread them out over the tostadas. Additionally, one of the great things about beans are their health benefits. And finally, all that’s left to do is add whatever toppings you’d like: cheese, meat, avocado, lettuce, tomatoes, the world is your oyster! If you’re looking for some more creative ideas, check out this article: Tostadas Can be Topped with Anything.

So, there you have it. This is an incredibly simple meal that you can make on any day of the week and, if you want to get others involved, it can be a fun meal to make together!

Hope you enjoy, and feel free to share how the recipe goes for you.

Eat and Sleep Always,




Crock-Pot Mac and Cheese

Do you know what sounds great on a rainy day? A nice, warm bowl of mac and cheese.

Mac and cheese is a great universal dish, it’s delicious for everyone: kids, adults, college students, etc. And so, here’s a great Crock-Pot recipe that I’ve done a few times, myself. The credit for this recipe goes to Mom’s with Crock-Pots, which already tells you it’s a great recipe.

So, all that you’ll need for this recipe is:

  • 8 ounces of medium shell macaroni (one package, essentially)
  • 2 teaspoons of olive oil
  • 1 cup of evaporated milk (only buy one can, because it’s more than a cup)
  • 1/2 cup of milk
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 cups (8 ounces) of shredded, sharp cheddar cheese (which has health benefits, if you didn’t know!)
  • 4 tablespoons of butter (melted)
  • A Crock-Pot, of course!

Now, all you have to do is cook the macaroni like it says on the package. After you’re done cooking it, drain it and rinse it with warm water. Make sure it is drained really well, though. Next, use one to two tablespoons of the butter to grease the inside of the Crock-Pot. After you’ve done this, you can combine the macaroni with all of the other ingredients in the Crock-Pot, and be sure to mix it all together. Then, you’ll simply leave the Crock-Pot on low for about two to three hours, or until all the cheese is melted and it looks delicious.

And there you have it! Delicious mac and cheese.

If you’re interested in utilizing your Crock-Pot more, check out Good Food for some tips!

And, of course, if you have any questions about the recipe or would like to share how your food turned out, feel free to leave a comment!


Eat and Sleep Always,



Chicken, Potatoes and Greens

Hello friends, hope all is well. I’m very excited to share this recipe with you because it is simply delicious and extremely easy!

The official recipe is from Real Simple and is called “Pan-Roasted Chicken with Lemon Garlic Green Beans.” Sounds delicious, doesn’t it?

Now, to be completely honest, I was slightly taken aback after reading the title and how it said “pan-roasted.” My first thought was: can I roast something? How does one roast something? Is roasting different from baking? Do I need to use the broiler? What am I doing??

Well, if you’re like me and have the same questions, no worries! I have the answers. Baking and roasting are essentially the same thing. The term baking, however is associated with the making of sweets, cakes, breads and such, while roasting is used more for meats like chicken or beef. (If you want to learn more, The Reluctant Gourmet has a great article!) So, roasting will not be a problem.

Another thing that I love about this recipe is the use of lemon- it really brings out the flavor of the chicken and the vegetables. If you’re interested in the benefits baking/roasting/cooking with lemon, Fit Day has an interesting article.

Now, all that you’ll need for this recipe is:

  • 6 tablespoons of olive oil
  • 2 lemons (one thinly sliced and the other juiced)
  • 4 cloves of garlic- minced (which essentially means just purchase one bulb of garlic because the cloves are inside one bulb)
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 3/4 lbs of trimmed green beans (I recommend that you buy the green beans fresh, they’re incredibly inexpensive and delicious)
  • 8 small red potatoes, quartered
  • 4 chicken breasts (or one package from your local grocery store, I prefer boneless)

Now, to begin you’ll need to preheat the oven to 450 degrees Fahrenheit and take a tablespoon of the olive oil and coat a large pan with it. After this, get the sliced lemon and line the bottom of the pan with all of the slices.

Next, get a large bowl and combine the remaining oil, the lemon juice, the minced garlic, the salt and the pepper.  You’ll put the green beans inside and make sure they’re coated with the mix. After they’re coated, use tongs to remove the green beans and place them in the pan on top of the lemon slices. Then, do the same with the potatoes– put them in the bowl, coat them with the mixture and put either on top of the green beans or along the edge of the pan. Finally, do the same with the chicken– put the chicken in the bowl, coat it with the mixture and place on top of the greens and potatoes. If there is left over olive oil mixture in the bowl, pour it over the chicken.

And finally, place the pan in the oven and “roast” for 50 minutes. If necessary, and if the chicken is thoroughly, it is suggested that after 50 minutes,  you take the chicken out of the oven and let the vegetables “roast” for ten additional minutes.

And that’s it! Believe me, you’re house will smell fantastic– even when you reheat!

Questions? Comments? Feel free to let me know how the dish went for you!

Eat and Sleep Always,


Pan-Roasted Chicken with Lemon-Garlic Green Beans

5 Ingredient White Chili

I’m not sure where everyone else is with this whole polar vortex, but spring still doesn’t feel quite like spring where I’m at. And so, here’s an effortless, delicious chili that warms you to your bones.

Now, for those of you who enjoy regular chili but have never had white chili, it is something you won’t regret trying it! The only way I could compare it to regular chili is that it isn’t as heavy and has a lighter taste with a good kick in it.

Now, first of all I need to give credit where credit is due… this recipe comes from Gimme Some Oven with their “5-Ingredient Easy White Chicken Chili,” and I could not help but share it.

Also, for those of you who are living a gluten free life, whether because of allergies or health benefits, good news! This recipe is gluten free! And for those thinking about picking up a gluten free lifestyle, here’s an article by Harvard Health Publications about the benefits of being gluten free.

So… without further ado, what you will need for this recipe is:

  • 6 cups of chicken broth
  • 4 cups of shredded chicken (cooked)
  • 2 (15 oz.) cans of Great Northern beans
  • 2 cups of salsa verde
  • 2 tsp. of ground cumin
  • (any other toppings you may want to put on top!)

Now, here comes the easy part… all you have to do is put all the ingredients in a pot on medium/high heat until it boils and let it simmer for at least five minutes. And… that’s it!

And for those who have questions about the salsa, you can get it any where. But, if you’d like to make your own, Gimme Some Oven has a great Tomatillo Salsa Verde recipe.

And there you have it! Go forth, cook and enjoy! And of course, let me know what you think or if you have any questions.

Eat and Sleep Always,


5 Ingredient White Chicken Chili |

Parmesan Chicken

Who doesn’t love an easy, simple meal? For most, it’s the week before spring break, so things may be a little hectic and busy. Now, the first time I made this chicken, I was completely blown away at how simple it was. The only effort I had to put into the dish was mixing the ingredients and putting it in the oven!

Now, before I share this recipe, I have to thank Carole and her blog My Kitchen Escapades. This was where I first saw the recipe, and I couldn’t not share it because it is just fantastic.

One of the cool things I thought about the recipe was how it used light mayo as a base. Now, I know that sometimes we see mayo as something as not too great for us, and in some cases, it isn’t. But, I found a blog from the Food Network entitled Mayo: Good or Bad? And I like that it brings up how light mayo “contains one-third fewer calories than the regular version.” I think that these things play a role when deciding how we cook, so the fact that the recipe contains light mayo is pretty neat.

Now, if you’re still wanting to be a little more health conscious, Carole offers an alternative from light mayo… Greek yogurt! All You magazine says that “even light mayonnaise still has over 3 times the calories and 11 times the fat of Greek yogurt.” So, it is all up to you. But, for those who are looking for a healthier route, feel free to try this out!

Alright, so without further ado, here is the recipe:

  • 6 chicken breasts (from your local grocery store)
  • 1 cup of light mayo or Greek yogurt (personally, I’ve never tried the Greek yogurt, but as far as I’ve seen, it works!)
  • 1/2 c fresh Parmesan cheese (plus extra for the top)
  • 1 1/2 tsp seasoning salt (different from table salt)
  • 1/2 tsp pepper
  • 1 tsp garlic powder

Now, all you have to do is first, set the oven to 375 degrees Fahrenheit.

Get  a pan, spray the bottom with non stick spray and place the chicken in the pan.

Now, here comes the easiest part… mix all of the other ingredients together and then cover all of the chicken with it. Make sure to not leave any of the chicken unexposed otherwise it will dry out.

After that, just place it in the oven for 45 minutes, uncovered. And that’s it! Easy, right?

Now, go forth and cook! Believe me, you’ll be happy you did. This meal has been a hit with everyone I’ve shared it with. So, try it out and feel free to let me know how it goes and what you think!

Eat and Sleep Always,


parmesean chicken

Crock-Pot Fix

So, let me guess… it’s going to be a busy week? Same here! And the last thing you want to worry about is what you’re going to make for dinner.

Well, I’ve come to save the day! This is literally one of the easiest meals I’ve ever made, and uses one of my favorite cooking tools… the Crock-Pot!

There are so many easy, effortless Crock-Pot meals, and this, by far, is one of the best! And for those looking for other easy Crock-Pot meals, check out my board on Pinterest. Or, if you’re up to spending a little more time on your Crock-Pot creation, I definitely recommend Food Network, you can never go wrong!

Now, there may be a few individuals who do not own a Crock-Pot, but I guarantee you, it is an investment worth making. And for fellow college students on a tight budget, have no fear! Guess where I bought my Crock-Pot? … At a garage sale! That’s right, I bought my slow cooker for $5 at a garage sale and made sure I cleaned it thoroughly. Definitely one of my best purchases. It works like a dream! And for those who can’t find a good, local garage sale, check out Amazon for some good deals, there are quite a few under $20!

Now, as I was saying, this week I experimented a little with something I found online and it worked wonderfully! Now, to make this meal all you really need is two simple things:

2 lbs of Your Choice of Meat
Marinade Packet (as shown in picture)


And that’s it!

(Now, personally, I’ve only tried chicken, so I would recommend it as it turned out very well.)

So, all that you do is place the raw chicken in the Crock-Pot, then take the seasoning packet and empty it in a separate bowl. Mix the seasoning as instructed on the bag (water, oil and vinegar), and then pour it all over the chicken in the Crock-Pot. Put the lid on, put the Crock-Pot on high for about 4-6 hours, or until the chicken starts to fall apart. Warning: it’s going to smell pretty amazing.

And that’s it! Then you’re free to enjoy as you please. I placed it on top of rice, which was excellent. And, you’ll more than likely have left overs, which is a huge plus! My roommate and I have been making tacos with the rest of the chicken, and it’s been as delicious as when it first came out!

So, there you have it! Hope you enjoy! And if you have any questions or want to share how the recipe worked out for you, feel free to leave a comment!

Eat and Sleep Always,