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Beef and Broccoli Stir-Fry {gluten-free/keto-friendly}

Beef and Broccoli Stir-Fry

gluten-free/keto-friendly

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Armour Premium All Natural Lard, but all my opinions are my own. #pmedia #ArmourPremiumLard http://my-disclosur.es/OBsstV

Beef and Broccoli Stir-Fry is a gluten-free and keto-friendly dinner made with sirloin steak, loads of fresh broccoli, garlic, ginger and sautéed in Armour Premium All-Natural Lard.

Armour Premium All-Natural Lard

Zero Trans Fat | Gluten Free | Lowers LDL Cholesterol

Let’s be honest- lard isn’t the prettiest word! However, considering lard is one of the healthiest cooking fats and incredibly versatile in the kitchen, lard should be viewed as a beautiful thing. Armour Premium All-Natural Lard has heart healthy monounsaturated fats which may lower LDL cholesterol, less saturated fat than butter and no trans fat. Bonus that Armour Premium All-Natural Lard is natural, sustainable and so simple to use. Perfect for baking, sautéing or frying! It is time we change our view on lard and bring Armour Premium All-Natural Lard into our healthy eating plans.

I found my Armour Premium All-Natural Lard in the baking aisle at my local Walmart during my weekly grocery trip where I also picked up all the ingredients needed for the beef and broccoli stir-fry.

Make sure to Visit Armour Lard to find out more information on how Armour Premium All-Natural Lard is one of the healthiest cooking fats and get more healthy recipe ideas!

Click HERE.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is quick and simple to make. You can have this meal on the table in less than 30 minutes and that includes the marinade time! Stir-fry is one of my favorite meals to make for the family because it never gets complaints from the children and fills everyone up. Normally with stir-fry, the steak would be dunked into cornstarch and flour before it gets sautéed but we are doing things a little different today to keep it gluten-free and keto-friendly. Forget the cornstarch step! We will be using almond flour in later steps to thicken up our sauce.

Begin by cutting your sirloin into 1/4 inch thick slices and prepare the marinade. Thin slices that follow the grain of the meat are ideal for a stir-fry.

Your marinade consists of low-sodium soy sauce, minced garlic and lot’s of grated ginger. Whisk the ingredients together and add in the sliced steak. Make sure to mix everything together well so the marinade covers all the steak and let it sit for about 15 minutes to soak in those flavors.

While the steak is marinating, chop your broccoli. I buy two bunches and chop about six cups worth- that seems like a lot but it is going to be just the right amount. Broccoli is one of the best foods you can put in your body supplying you with vitamin K, vitamin C, potassium, fiber folate and so much more.

Also, begin your side dish. Rice is gluten-free and filling so that is always a great option for stir-fry. If you are really watching those carbs on the keto diet, make some cauliflower rice.

Prepare your sauce. Combine almond flour, a bit of soy sauce and beef broth. Stir and set to the side. Almond flour is a good option for this stir-fry because it is gluten-free, easily accessible and high in protein. Plus, the almond flour is going to help thicken up our dish.

Get your pan warmed up on a high heat. Drop in a tablespoon of Armour Premium All-Natural Lard and drop in each slice of steak. Careful to watch out for any splatter in this step because it is HOT. Let the steak cook for 1 minute, 30 seconds each side and then put on a plate for a moment while the broccoli cooks.

Don’t worry about wiping the pan clean before placing back on the heat. Add in another .5 tablespoon Armour Premium All-Natural Lard. Drop your broccoli in and flip often. Add in some beef broth and turn the heat down slightly. Let the broccoli cook 3-4 minutes. I don’t recommend cooking your broccoli more than 5 minutes because it will reduce the nutrients it provides.

Once the broccoli has cooked 3-4 minutes, add the steak back in followed by your almond flour and beef broth mixture. Give a quick stir and serve immediately.

Beef and Broccoli Stir-Fry
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#ad, Beef and Broccoli Stir-Fry {gluten-free/keto-friendly}, #ArmourPremiumLard #Pmedia #ad, @walmart, healthy lard recipe, gluten-free recipe, broccoli, steak

Beef and Broccoli Stir-Fry is a gluten-free and keto-friendly dinner made with sirloin steak, loads of fresh broccoli, garlic, ginger and sautéed in Armour Premium All-Natural Lard.

  • 1-1.5 pounds sirloin ( my steak was 1.3 pounds)
  • 2 bunches broccoli (6 cups chopped)
  • 1.5 tablespoons Armour Premium All-Natural Lard
  • 1/4 cup beef broth, gluten-free
  • Sauce
  • 1/2 cup beef broth, gluten-free
  • 2 tablespoons almond flour
  • 2 teaspoons soy sauce, gluten-free, low sodium
  • Marinade
  • 2 garlic cloves, minced
  • 1 tablespoon ginger root, grated
  • 2 tablespoons soy sauce, gluten-free, low-sodium
  • pepper
  1. Chop the steak into 1/4 inch slices or slightly thinner.
  2. Mix your marinade ingredients: mince 2 garlic cloves, grate 1 tablespoon ginger root, 2 tablespoons soy sauce and a dash of pepper.
  3. Place your steak slices into marinade and thoroughly mix. Let sit for 15 minutes.
  4. While the steak is marinating, chop your broccoli.
  5. Heat up your pan on a high heat.
  6. In a small bowl, mix 1/2 cup beef broth with 2 tablespoons almond flour and 2 teaspoons soy sauce. Set to the side.
  7. Add 1 tablespoon of Armour All Premium All-Natural Lard to pan. Drop your steak slices into pan and cook 3 minutes flipping halfway through. Place the steak on a plate to the side.
  8. Return the pan to the heat and add another 1/2 tablespoon of Armour Premium All-Natural Lard, followed by your broccoli. Flip broccoli often and add 1/4 cup beef broth after a minute of cooking. Continue cooking and flipping for 3-4 minutes.
  9. Return the steak to the pan, followed by the flour mixture and stir.
  10. Remove from heat and serve over rice or cauliflower rice.

How do you use Armour Premium All-Natural Lard as part of your healthy diet plan?

Homemade Parmesan Croutons

Homemade Parmesan Croutons

Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Stay warm with this winter with a cozy bowl of soup!

Homemade Parmesan Croutons are made with day old bread, seasonings and parmesan cheese nestled on top of a delicious, warm bowl of Idahoan® Steakhouse® Soup.

There is a lot of hustling about this time of year between school activities, holiday parties, shopping to check all the items off that Christmas list and trying to find a moment to spend with the family. We all need a few go-to items in the pantry in these chaotic times that are quick, easy and still allow you to put a comforting meal on the dinner table that will warm up the whole family.

Idahoan Steakhouse® Soups bring together real, red Idaho® potatoes with flavorful seasonings and rich cheeses to provide a creamy taste in every spoonful – all you have to do is add water. In just 5 minutes, you can have flavorful, slow-cooked taste of restaurant-quality soup at home!

Idahoan Steakhouse® Soups are available in four delicious flavor varieties:

  • Loaded Potato
  • Creamy Potato
  • Cheddar Broccoli
  • Cheddar Potato

Visit Idahoan Steakhouse® Soups to get more information by clicking HERE.

Homemade Parmesan Croutons

Homemade Parmesan Croutons are so easy to make! If you have not made your own croutons before, you want to try out this recipe. You will never go back to the store bought and homemade croutons are such a great use of a food you would probably just throw in the garbage. They are delicious and reduce waste. Win, win.

Today, I am sharing my Homemade Parmesan Crouton recipe but this is one of those recipes that you can easily tweak to utilize whatever you happen to have around the house. Swap some of the spices, opt out of the cheese and any kind of bread can be used. Have a loaf of ciabatta bread that has been sitting around for a week? Chop it up, add some spices and olive oil and then toss it in the oven for some great croutons!

Let’s get cooking!

Preheat your oven to 325 degrees. Remove the crust from the bread slices or leave the crust on-up to you! Then, slice the bread into 1 inch cubes. In a mixing bowl, add your seasonings and some parmesan cheese. Add in the cubed bread and drizzle with olive oil. Mix everything together and place on a baking sheet.
Bake the croutons for 20 minutes.
Remove the croutons from the oven and flip. Sprinkle with more parmesan cheese and bake another 10 minutes. Keep an eye on the croutons the last 5 minutes to make sure they do not burn. You want the croutons to be toasted and golden brown.

Homemade Parmesan Croutons
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Homemade Parmesan Croutons are made with day old bread, seasonings and parmesan cheese nestled on top of a delicious, warm bowl of Idahoan® Steakhouse® Soup.

  • 6 slices day old bread (4 cups cubed)
  • 1 garlic clove, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup parmesan cheese
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon red pepper flakes (optional)
  1. Preheat oven to 325 degrees.
  2. Slice your bread into 1 inch cubes. You can remove the crust or leave crust on.
  3. In a mixing bowl, add your seasonings and mix.
  4. Mix in half the parmesan cheese.
  5. Drizzle the olive oil on top and mix all ingredients together.
  6. Place on a parchment paper covered baking sheet.
  7. Bake 20 minutes.
  8. Remove from oven and flip croutons. Sprinkle the remainder of the parmesan cheese on top and bake another 10 minutes.
  9. Let cool and store in a sealable container.

Place your Homemade Parmesan Croutons into a sealable container once completely cooled to be stored. Toss them on salads, eat them for a snack or on top of cozy, warm bowl of Idahoan® Steakhouse® Soup.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Chocolate L’espresso Martini

Chocolate L’espresso Martini

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GiftAndShare #CollectiveBias The following content is intended for readers who are 21 or older.

Chocolate L’espresso Martini is made with Grey Goose Vodka, single-origin espresso, coffee liqueur, a pinch of salt, and a drizzle of chocolate. Garnished with coffee beans and a milk chocolate rim for the perfect holiday cocktail that mixes my love for coffee, dessert, and spirits in one.

A Grey Goose L’espresso Martini was the inspiration for today’s cocktail with one small twist- chocolate! Grey Goose has been my go-to vodka for many years because it is a superior spirit made with high-quality ingredients. It is worth paying a little extra money for the best tasting vodka for so many different cocktail variations.

Grey Goose comes in a new festive package that makes a beautiful gift this holiday season for friends and family. It is not just a gift you give, it’s a gift you share and enjoy. Look for the blue canister pictured above for a gorgeous gift set!

Chocolate L’espresso Martini

 -Time to get mixing!

This Chocolate L’espresso Martini is really simple to make and is a great cocktail for holiday parties or small gatherings with friends this season. Use this recipe for a brunch or as an after dinner dessert cocktail. When gifting, create a recipe card on the tag with instructions on how to make this cocktail at home.

Click HERE for a free gift tag printable with recipe attached.

You need:

  • Cocktail shaker
  • Ice cubes
  • Martini glasses for yourself and your friends
  • Jigger to easily measure your pours
  • Chocolate L’espresso Martini ingredients

Gather all your ingredients: 

  • Grey Goose Vodka
  • Single-origin espresso
  • Premium coffee liqueur
  • Pinch of fleur de sel (salt)
  • Chocolate syrup
  • Coffee beans to garnish
  • Chocolate syrup and milk chocolate shavings for rim of glass

The method: 

Rim your glass with chocolate syrup, followed by chocolate shavings. Add all martini ingredients into a shaker with ice cubes and shake vigorously. Strain into a martini cocktail glass, and garnish with three coffee beans.

Chocolate L’espresso Martini
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Chocolate L’espresso Martini is made with Grey Goose Vodka, single-origin espresso, coffee liqueur, pinch of salt and chocolate. Garnished with coffee beans and a milk chocolate rim for the perfect holiday cocktail.

  • Chocolate L’espresso Martini
  • 1.5 ounces Grey Goose Vodka
  • 1 ounce single-origin espresso
  • 3⁄4 ounce premium coffee liqueur
  • Pinch of fleur de sel (salt)
  • 1 teaspoon chocolate syrup
  • Garnish
  • 3 coffee beans
  • chocolate syrup
  • milk or dark chocolate, shavings
  1. Dip the rim of martini glass into chocolate syrup and then dip into chocolate shavings.
  2. Add all ingredients into a shaker with ice cubes and shake vigorously.
  3. Strain into a martini cocktail glass.
  4. Garnish with three coffee beans.

I hope everyone has a wonderful holiday season with friends and family. Comment below and share some of your favorite Grey Goose cocktail creations.

Autumn Pasta Salad with Cranberry Vinaigrette

Autumn Pasta Salad

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BarillaProteinPLUS #CollectiveBias

Autumn Pasta Salad with Cranberry Vinaigrette is a high-protein Fall inspired cold pasta made from Barilla ProteinPLUS Penne with fresh broccoli, red onion, pumpkin seeds,  dried cranberry, feta cheese, roasted sweet potatoes and chicken with a delicious cranberry vinaigrette.

A recent visit to the doctor revealed that my son is underweight. I am a small person so I don’t expect my child to be built like a linebacker but we are working extra hard to ensure that the whole family is eating more nutrient dense foods and consuming lot’s of protein.

As a family full of pasta lovers, a protein packed pasta is as good as gold! Barilla ProteinPLUS has 17g of protein to fuel your body. Today, I am sharing a protein packed Autumn Pasta Salad that is perfect for lunchtime this Fall season.

On  my weekly grocery trip to Kroger, I browsed the pasta aisle and picked up Barilla ProteinPLUS Penne for todays recipe and Barilla ProteinPLUS Spaghetti for later in the week. I was also able to grab some fresh broccoli, sweet potatoes, red onion, chicken and the other ingredients needed for my recipe.

Get more recipe inspiration from Barilla!

Click HERE.

Follow Barilla on Social Media

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Kroger has some coupons for you!

Click HERE to save on Barilla!

Autumn Pasta Salad

Pasta Salads are one of my families favorite lunches. I like to make a big batch on Sunday and portion it out into containers so everyone can grab one for school or work during the week.

I have made this Autumn Pasta Salad two different ways. One way is to roast the chicken and potatoes for 20 minutes and then add onion and broccoli to the oven for another 25 minutes. Today, the instructions are to just roast the chicken and potatoes and add the onion and broccoli raw in the pasta salad. Both ways turn out great!

Let’s get cooking!

Preheat the oven to 400 degrees and boil a large pot of water. Wash the vegetables well and dice the onion, sweet potatoes and cut the florets from a bunch of broccoli. On a baking sheet, add chicken and diced potatoes, then drizzle with olive oil, salt and pepper. Bake 45 minutes. I like to use organic, thinly sliced chicken for this recipe.

Cook the Barilla ProteinPLUS Penne according to box instructions and drain. Grab a large bowl and add all the pasta salad ingredients and mix up the cranberry vinaigrette. Add about 3/4 of the cranberry vinaigrette to start and you can add the remainder if you wish depending on how much you like.

You may want to add the pumpkin seeds when serving to keep crisp so keep that in mind when mixing all the ingredients together!

Autumn Pasta Salad
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Autumn Pasta Salad with Cranberry Vinaigrette, Pasta #recipe #ad #BarillaProteinPLUS #CollectiveBias

Autumn Pasta Salad with Cranberry Vinaigrette is a high-protein Fall inspired cold pasta made from Barilla ProteinPLUS Penne with fresh broccoli, red onion, pumpkin seeds,  dried cranberry, feta cheese, roasted sweet potatoes and chicken with a delicious cranberry vinaigrette.

Yields: 7 servings

  • Autumn Pasta Salad
  • 1 pound Barilla ProteinPLUS Penne
  • 1 large sweet potato
  • 1 pound chicken breast, thin sliced
  • .5 cup pumpkin seeds
  • 1 bunch of broccoli, florets
  • .5 red onion
  • .5 cup dried cranberries
  • 3/4 cup feta cheese
  • Olive Oil
  • Salt
  • Pepper
  • Cranberry Vinaigrette
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 cup cranberry juice
  • 3 teaspoons Dijon
  • 2 tablespoons honey
  • Salt
  • Pepper
  1. Preheat oven to 400 degrees.
  2. In a large pot, boil water and cook the Barilla ProteinPLUS Penne according to box instructions.
  3. Wash all the vegetables well and dice the sweet potato, red onion and cut the florets from the broccoli bunch.
  4. Add chicken and diced sweet potatoes to a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Cook for 45 minutes, turning half way through. Keep and eye on it in the last 10 minutes of roasting to ensure the potatoes aren't getting too crispy.
  5. Make the cranberry vinaigrette. Whisk 1/4 cup red wine vinegar, 1/4 cup olive oil, 1 cup cranberry juice, 3 teaspoons Dijon, 2 tablespoons honey and a pinch of salt and pepper.
  6. Dice the cooked chicken.
  7. In a large bowl, add the cooked Barilla ProteinPLUS Penne, diced chicken, roasted potatoes, 1/2 cup dried cranberries, diced red onion, broccoli florets, 3/4 cup feta cheese and 3/4 of your cranberry vinaigrette. Stir all ingredients together.
  8. You will have extra cranberry vinaigrette to add now or later depending on your personal taste.
  9. Add the pumpkin seeds before serving.
  • Preparation time: 10 minutes
  • Cook time: 45 minutes

Comment below with what some of your favorite Autumn inspired recipes are!

Pumpkin Roll Milkshake

Pumpkin Roll Milkshake

This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. #reddiforfall #CollectiveBias

Pumpkin Roll Milkshake made with vanilla ice cream, pumpkin spice seasoning, a slice of delicious The Bakery at Walmart Pumpkin Cake Roll with Cream Cheese Filling and a dollop of cold Reddi–wip®.

Interested in trying this recipe? Hover over the photo above to click through to Walmart Grocery to shop these products!

The time of year for pumpkin spice everything is upon us! I feel like there is an internal clock built in my body for September 1st that directly connects to my pumpkin spice cravings. Pumpkin spice everything is a must- yes, I am that person.

Bring on the pumpkin recipes!

While on my weekly shopping trip at Walmart, my stomach lead me to these gorgeous Pumpkin Rolls in the bakery section. Since the weather has been in the upper 80’s here in Cincinnati so far this Fall, I decided to make my family a really fun treat of Pumpkin Roll Milkshakes. I made sure to grab some cold Reddi–wip from the Diary section to complete our delicious milkshake creation.

Find more recipe inspiration!

click HERE

Pumpkin Roll Milkshake

Let’s make these Pumpkin Roll Milkshakes! A blender and a few ingredients is all it takes to whip up this yummy Fall treat.

It’s as easy as 1-2-3!

Grab a blender and ingredients from recipe card. Slice the Pumpkin Roll because it is going inside the milkshake! Place vanilla ice cream, two slices of Pumpkin Roll, milk and some pumpkin spice for extra flavor into the blender. Blend until smooth. Pour the milkshake into two glasses (you could make four small milkshakes instead).

Place a straw in each Pumpkin Roll Milkshake and put a dollop of Reddi-wip on each milkshake. You can also dice up another slice of Pumpkin Roll to garnish on top for extra yum.

Now, sit back and enjoy the best flavor of Fall!

Pumpkin Roll Milkshake
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Pumpkin Roll Milkshake made with vanilla ice cream, pumpkin spice seasoning, a slice of delicious The Bakery at Walmart Pumpkin Cake Roll with Cream Cheese Filling and a dollop of cold Reddi-wip®.

Yields: 2 milkshakes

  • 3 cups vanilla ice cream
  • 2 slices Pumpkin Roll (The Bakery at Walmart Pumpkin Cake Roll with Cream Cheese Filling)
  • .5 teaspoon pumpkin spice
  • .5 cup milk
  • Dollop of Reddi-wip®
  • Chopped up slice of Pumpkin Roll for garnish (optional)
  1. Cut 3 slices from the pumpkin roll. Dice one slice for garnish.
  2. Place 3 cups vanilla ice cream, .5 teaspoon pumpkin spice, .5 cup milk and 2 slices of 2 slices of pumpkin roll into blender.
  3. Blend until all mixed. If you want a thinner shake, add a bit more milk.
  4. Pour milkshake into some fun glasses like the Hurricane glasses we used.
  5. Get the Reddi-wip from the fridge and spray a dollop on top.
  6. Garnish with diced pumpkin roll and serve.
  • Preparation time: 5 minutes

tweet tweet!

Grab more “Pumpkin Spice and Reddi-wip Nice” recipes HERE and get ready for Fall!

 

 

Veggie Loaded Breakfast Casserole

Veggie Loaded Breakfast Casserole

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ExperienceScrubDots #CollectiveBias

Veggie Loaded Breakfast Casserole with mushrooms, onion, bell pepper, hash browns, eggs, cheese and topped with jalapeno, tomatoes and avocado.

Veggie Loaded Breakfast Casserole, #ExperienceScrubDots, #adBreakfast foods are a big deal around this house. Breakfast casseroles are amazing! They are simple, hearty and packed with all the good stuff like hash browns… I am such a potato lover. One thing I don’t love about breakfast casseroles is that sometimes clean up isn’t as simple as the prep. Scotch-Brite® Scrub Dots  helps scrub away those kitchen messes fast allowing more family time and less clean up time.

$1.00 off any two Scrub Dots items!

 

Veggie Loaded Breakfast Casserole, #ExperienceScrubDots, #ad

While browsing my local Walmart and picking up all my fresh ingredients for this Veggie Loaded Breakfast Casserole, I also stopped by the cleaning aisle. The New Scotch-Brite® Non-Scratch Scrub Dots Sponge, Scotch-Brite® Heavy Duty Scrub Dots Sponge and New Scotch-Brite® Non-Scratch Scrub Dots Dishwands are easily found. Just look for the bright blue or green and yellow sponges with Scotch-Brite® Brand labeling as shown above.

When do you Scotch-Brite® Heavy Duty Scrub Dots Sponge vs. Scotch-Brite® Non-Scratch Scrub Dots?

Scotch-Brite® Heavy Duty Scrub Dots Sponge :

  • Eliminate baked-on messes.
  • Use on pots,  pans and heavy duty cookware.

Scotch-Brite® Non-Scratch Scrub Dots Sponge:

  • Safely Cleans all cookware.
  • Cleans without scratching.
  • Use on non-stick cookware, counter tops and cook tops.

 

Veggie Loaded Breakfast Casserole, #ExperienceScrubDots, #ad

Visit Scotch-Brite® Brand and experience Scrub Dots HERE. 

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Veggie Loaded Breakfast Casserole, #ExperienceScrubDots, #adVeggie Loaded Breakfast Casserole

Veggie Loaded Breakfast Casserole is really simple to make. I used a bag of has browns found in the fridge section of your grocery store, eggs and shredded cheddar cheese. I picked my fresh veggies and fruits with onion, mushrooms, green bell pepper, Roma tomato, jalapeno and avocado. I also decided to use frozen spinach, although fresh spinach would also work nicely. If you would like to swap any of the vegetables for another your family enjoys more, you absolutely can!

Place your hash browns on the bottom of your large casserole dish. A 9 x 13 pan will work great. Wash all your fruits and vegetables well and dice. The frozen spinach will need to be defrosted and the excess water removed. I place the spinach in a dish towel and squeeze the water out. On top of the hash browns, add your spinach, diced mushrooms, green bell pepper, and onion. In a medium bowl, whisk your eggs with milk and stir in shredded cheese, salt, pepper, and minced garlic. Pour egg mixture over top of hash browns.

Cover and bake for 1 hour. Before serving, add your diced tomato, sliced jalapeno and fresh avocado. A dash of hot sauce is also fantastic on top!

Veggie Loaded Breakfast Casserole, #ExperienceScrubDots, #ad

Veggie Loaded Breakfast Casserole
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Veggie Loaded Breakfast Casserole, #ExperienceScrubDots, #ad
  • 10 eggs
  • .5 cup milk
  • 1 pound shredded hash browns, fridge section
  • .5 onion, white
  • 1 green bell pepper
  • .5 cup diced mushrooms, your favorite type
  • 5 ounces frozen spinach, defrosted
  • 1 Roma tomato
  • 1 avocado
  • 1 jalapeno
  • 1.5 cup cheddar cheese, shredded
  • dash of salt
  • dash of pepper
  • 2 garlic cloves, minced
  1. Pre heat oven to 375 degrees.
  2. Spray your casserole dish with oil of choice (I did not spray my casserole dish to test out my new sponges and dishwand)
  3. Place your hash browns in the bottom of casserole dish. Spread out evenly.
  4. Wash all your vegetables and fruits.
  5. Defrost spinach and remove excess water. Place the defrosted spinach in a towel and squeeze to remove the water. Place evenly on top of hash browns.
  6. Diced your onion, mushrooms and bell pepper. Spread out evenly in casserole dish.
  7. In a medium mixing bowl, whisk the eggs and milk. Stir in salt, pepper, minced garlic and cheese.
  8. Pour egg mixture into casserole dish.
  9. Cover with foil and bake for 60 minutes,
  10. Slice your avocado and dice tomato and jalapeno.
  11. Remove casserole from oven and sprinkle the avocado slices, tomato and jalapeno over top.
  12. Serve.

Veggie Loaded Breakfast Casserole, #ExperienceScrubDots, #adClean Up Time

With all that baked on food in the casserole dish above, we are putting Scotch-Brite® Brand to the test today! I used the Scotch-Brite® Non-Scratch Scrub Dots Dishwand with my Scotch-Brite® Heavy Duty Scrub Dots Sponges on the side for any extra stubborn messes.

I soaked my casserole dish in hot water for 15 minutes and filled my wand with dish liquid. I cleaned the entire dish using only the dishwand and it came out sparkling clean!

Veggie Loaded Breakfast Casserole, #ExperienceScrubDots, #adDon’t forget your coupon offer below and save on Scotch-Brite® Scrub Dots!

Veggie Loaded Breakfast Casserole, #ExperienceScrubDots, #ad

Pomegranate Kale Salad

Pomegranate Kale Salad

This post is sponsored by BabbleBoxx.com. All opinions are mine alone. #InstantMealsBx #WishIHadAWetOnes

Pomegranate Kale Salad with fresh kale, pomegranate arils, apple slices, pumpkin seeds, feta cheese and a spritz of Simply Beyond® Pomegranate Organic Fruit Vinegar. Place in a Rubbermaid container with Wet Ones® Antibacterial Hand Wipes for clean-up to make lunchtime a bit easier.

You may think that us food bloggers spend all day cooking from scratch everyday of the week. False. Even foodies like myself need some go-to products and simple recipes to make life easier. Between raising two young children, working, doing household chores, school activities, family time, and everything in between, I need ways to save time in the kitchen!

Not only do I have a great recipe today for a Kale Pomegranate Salad, I am also sharing a day of family friendly meal planning.

Breakfast

You have all heard that breakfast is the most important meal of the day! A hot breakfast can get you motivated and filling the kiddos bellies before school is important so they can focus on their schoolwork. Make a batch of Krusteaz Buttermilk Pancake Mix with some fresh blueberries or mini chocolate chips sprinkled in. Just add water and cook according to box directions.

You can even freeze pancakes to reheat in the mornings. Make a big batch and place in the freezer on a baking sheet. Once they are frozen, stack them and place in a freezer bag. To reheat, place stack of pancakes into the microwave for 2 minutes!

Lunch

Pomegranate Kale Salad

Time for the Pomegranate Kale Salad. This salad is so easy to put together and tasty (even the kids enjoyed). We are making 4 today and can easily make less or more depending on your needs.

Begin by washing all your fruits and vegetables. Place equal amounts of kale into each Rubbermaid container and chop the apple. Place 1/4 cup of both pumpkin seeds and feta cheese on top. Remove the pomegranate arils from the pomegranate and toss 1/4 cup worth of pomegranate arils on each salad. Spray with Simply Beyond® Pomegranate Organic Fruit Vinegar. Seal the lid and place a pack of Wet Ones® Antibacterial Hand Wipes on top to pack in the work/school bags.

To easily remove the arils (seeds) from your pomegranate, cut into quarters and place into a bowl of water. Remove the seeds with your hands in the bowl of water.

Pomegranate Kale Salad
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Pomegranate Kale Salad, Wet Ones, Fruit Vinegar, Organic Herbs, #ad, #InstantMealsBx #WishIHadAWetOnes , BabbleBoxx

Pomegranate Kale Salad with fresh kale, pomegranate arils, apple slices, pumpkin seeds, feta cheese and a spritz of Simply Beyond® Pomegranate Organic Fruit Vinegar. Place in a Rubbermaid container with Wet Ones® Antibacterial Hand Wipes for clean-up to make lunchtime a bit easier.

  • 2 bunches fresh kale
  • 1 pomegranate (1 cup pomegranate arils/seeds)
  • 1 apple
  • 1 cup feta cheese
  • 1 cup pumpkin seeds
  • Spritz of Simply Beyond® Organic Fruit Vinegar, Pomegranate
  1. Wash kale and apples.
  2. Chop kale and finely chop apple.
  3. Remove seeds from pomegranate.
  4. In 4 separate containers, place 1/4 cup feta, 1/4 cup pumpkin seeds, 1/4 diced apple, 1/4 cups pomegranate seeds on top of 1/2 bunch of chopped kale.
  5. Spray each with Simply Beyond® Pomegranate Organic Fruit Vinegar. Use as much or as little as you like.

More About Organic Fruit Vinegar

Simply Beyond® Organic Fruit Vinegar is crafted from the purest, organic ingredients. You get the perfect balance of red wine vinegar and cranberry or pomegranate juice to enhance the sweetness of a dish. Spritz on salads, pork chops or try some on top of ice cream with fresh berries.

Find out more about Simply Beyond® products and use code babblebox10 for 10% off on all orders through 11/30/2017.

Click HERE.

More About Wet Ones® Antibacterial Hand Wipes

Wet Ones® Antibacterial Hand Wipes are a must-have product, especially for moms like myself. Wipe out dirt and kills 99.99% of germs without soap and water. Wet Ones® come in travel packs and singles that are perfect for throwing into your bag and are hypoallergenic and easy on skin. Wet Ones® are also the best addition to the lunchbox to keep hands clean.

For more information on Wet Ones®

Click HERE.

Dinner

You can make dinner in a cinch with sheet pan chicken and roasted green beans with olive oil, sea salt, pepper and a spray of Simply Beyond® Spray-On Herbs® Garlic. Place 4 your thinly cut chicken breasts onto a baking sheet with a drizzle of olive oil and a dash of salt and pepper. Bake on 400 degrees for 20 minutes. Remove chicken from oven, turn and add fresh green beans to one side with olive oil, salt and pepper.

Now the fun part! Spray on your Spray-On Herbs® Garlic over both the chicken and green beans. Place in oven another 20 minutes or until chicken is at 170 degrees. These garlic roasted green beans are delicious!

Pair with Uncle Ben’s Minute Rice for a simple dinner that the whole family will enjoy.

More About Spray-On Herbs®

Simply Beyond® Spray-On Herbs® is life changing! Made with only 2 ingredients in a non-aerosol spray so you can use a little or use a lot for the flavor intensity you desire. Customize everyday dishes with fresh herb flavors from grilled chicken, seafood to sauces, fries and even popcorn!

See the full range of Simply Beyond® products and don’t forget to use code babblebox10 for 10% off on all orders through 11/30/2017.

Click HERE.

Dessert

Sometimes a girl just needs a little chocolate (or boy because boys need chocolate too). Whip up this Perfect Size cake that serves 5 in under an hour from Duncan Hines!

Peanut Butter Chocolate Bundt Cake

Peanut Butter Chocolate Bundt Cake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias

Peanut Butter Chocolate Bundt Cake is a moist, decadent dessert with the perfect mix of peanut butter and chocolate. This chocolate cake is a basic recipe with one little twist- International Delight® REESE’S Peanut Butter Cup is a main ingredient!

There are so many reasons to love the Fall season…

the bonfires….

the cool breeze….

the stylish clothes….

the football games….

the slow cooked comfort meals….

but most importantly… Autumn inspired ingredients like International Delight® Seasonal Creamers!

RUN, don’t walk to your local Walmart to snag up International Delight® REESE’S Peanut Butter Cup and International Delight® Sugar-Free Pumpkin Pie Spice this season. You can found these delicious coffee creamers on the dairy aisle next to your other favorite International Delight® flavors.

Peanut Butter Chocolate Bundt Cake, #ad #DelightfulMoments #CollectiveBias, Dessert, #dessert

Follow International Delight® on Social Media

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International Delight® REESE’S Peanut Butter Cup and International Delight® Sugar-Free Pumpkin Pie Spice  are ahhh-mazing in a cup of coffee but today, we are baking with coffee creamer!

What does coffee creamer add to a baking recipe?

I find using a fantastic coffee creamer is a simple way to add an extra depth of flavor. You have a great chocolate cake with a hint of flavoring from the coffee creamer, which is why the International Delight® REESE’S Peanut Butter Cup works amazingly for todays recipe!

Peanut Butter Chocolate Bundt Cake

Peanut Butter Chocolate Bundt Cake is a moist, chocolate dessert rich in flavor with a layer of peanut butter within and topped with a delicious chocolate icing. What really makes this cake special is the added peanut butter flavors throughout with International Delight® REESE’S Peanut Butter Cup in the cake mix and the icing to give that perfect balance of peanut butter and chocolate.

Let’s begin baking! Preheat your oven to 350 degrees prepare your fluted cake pan with grease and flour. With this type pf cake, you will want to grease the pan well to prevent sticking. I use a barbeque sauce brush to get the oil into all the grooves and coat with flour.

Grab two mixing bowls for the cake. One will be for dry ingredients and one for the wet ingredients. Use a hand or stand mixer to mix the wet ingredients well and then add in the dry ingredients. Pour half the cake batter into your pan.

This Peanut Butter Chocolate Bundt Cake has a delicious layer of peanut butter filling which is prepared next. Combine the cream cheese and creamy peanut butter with eggs and sugar. Mix well and spoonful over the center of cake. Pour the remaining cake batter over top. Note that the cream cheese should be close to room temperature. It won’t cook perfectly if it is too cold.

Bake the cake for 55-65 minutes. You should be able to insert a toothpick in the center and have it come out clean. This means your cake is done.

Let the cake cool down and mix up the peanut butter chocolate icing. The icing may be my favorite part of the whole cake. I am a fan of toppings from icing to frosting to drizzles. Icing will just complete your dessert. Some cocoa combined with confectioners sugar mixed with International Delight® REESE’S Peanut Butter Cup makes a crazy good icing. Sprinkle some REESE’S Peanut Butter Cups on top to garnish and serve.

Pour yourself an ice-cold glass of milk or a freshly brewed coffee and enjoy every sweet, decadent bite.

Peanut Butter Chocolate Bundt Cake
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Peanut Butter Chocolate Bundt Cake, #ad #DelightfulMoments #CollectiveBias, Dessert, #dessert
  • Chocolate Cake
  • 4.5 cups all purpose flour
  • 2.5 cups granulated sugar
  • .5 cup dark cocoa powder
  • 1 tablespoon baking soda
  • .5 teaspoon salt
  • 1 cup vegetable oil
  • 1 tablespoon vinegar
  • 1 tablespoon vanilla extract
  • 1 cup warm water
  • 2 cups International Delight® REESE'S Peanut Butter Cup
  • Peanut Butter Filling
  • 4 ounces cream cheese
  • .5 cup creamy peanut butter
  • 1/4 cup granulated sugar
  • 1 egg
  • Peanut Butter Chocolate Icing
  • 1/4 cup dark cocoa powder
  • 1 cup confectioners sugar
  • 3 tablespoons International Delight® REESE'S Peanut Butter Cup
  • 5 REESE’S Peanut Butter Cups
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, add flour, 2.5 cups sugar, .5 cups cocoa, baking soda and salt. Whisk ingredients together.
  3. In a separate bowl, add in vegetable oil, vinegar, vanilla extract, warm water water and 2 cups International Delight® REESE'S Peanut Butter Cup. Use a hand or stand mixer to thoroughly mix.
  4. Slowly add in the dry ingredients bowl to your wet ingredients bowl using the hand or stand mixer to mix together.
  5. Grease and flour a fluted tube pan. I used a 12.5 cup capacity Bundt cake pan.
  6. Pour half the cake mix into pan.
  7. Mix up your peanut butter filling. With a hand mixer, mix cream cheese and creamy peanut butter until smooth. Add in 1/4 cup sugar and egg. Mix again.
  8. Spoon peanut butter mix into the center of the cake pan.
  9. Pour the remainder of the cake mix into pan.
  10. Bake for 55-65 minutes, until a toothpick inserted comes out clean.
  11. Let cool. I like to add my icing when the cake is still a bit warm so it cascades and melts over the top.
  12. To make the peanut butter chocolate icing, whisk 1/4 cup cocoa, confectioners sugar and 3 tablespoons International Delight® REESE'S Peanut Butter Cup in a small bowl and cover cake.
  13. Chop 5 REESE’S Peanut Butter Cups and sprinkle over top.
  14. Serve with a glass of milk or cup of coffee.

Is there a REESE’s Peanut Butter cup in your mug?

There should be.

Popcorn Cupcakes

Popcorn Cupcakes

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Snyder’s-Lance, but all my opinions are my own. #pmedia #Pop4Captain http://my-disclosur.es/OBsstV. 

Popcorn Cupcakes are a super fun popcorn recipe made with vanilla cake, simple caramel buttercream frosting topped with fresh, buttery Pop Secret Popcorn and a drizzle of caramel sauce.

To celebrate the new school year starting, we held an extra special family movie night! I decided to amp up our movie night with these Popcorn Cupcakes along with our regular movie night sidekicks of Pop Secret and our family favorite, Lance Crackers. I stopped by my local Walmart to pick up all the movie night goodies and pre-order my copy of Captain Underpants : The First Epic Movie DVD available soon. Captain Underpants is a fun, family movie with  a lot of heart with the voices of Kevin Hart and Ed Helms. My kids are super excited to watch it!

Get your copy of Captain Underpants ordered HERE.

I think it is important to make a typical family night extra special every once in awhile. Make a little party table with a few decorations, bake something out of the ordinary, create a new popcorn recipe, place a bunch of pillow and blankets on the floor, and enjoy each other’s company while watching movies. Take the time to get away from the everyday normal routine and bond.

The Walmart Checklist:

  1. Pop Secret. Great butter taste in a delicious, high quality snack.
  2. Lance Crackers. Lance has been making crackers for over 100 years with two  awesome crackers between incredible spreads that are filling, wholesome, flavorful and portable.
  3. Pre-order Captain Underpants : The First Epic Movie DVD and grab a movie for tonight.
  4. Drinks of choice.
  5. Decorations like a tablecloth, bright cupcake liners, crazy straws, whatever you can find in the party section. I stumbled on red capes that look like Captain Underpants and was really stoked about it. My kids wore them all night so I think they enjoyed it too. Just do something out of the ordinary! Everyone will have a blast.
  6. Baking ingredients:
    • Unsalted butter
    • Sour cream
    • Eggs
    • Vanilla extract
    • All-purpose flour
    • Sugar
    • Baking powder
    • Salt
    • Confectioners sugar
    • caramel sauce

Find out more about Pop Secret, Lance, and Captain Underpants below:

Pop Secret | Lance | Captain Underpants 

Popcorn Cupcakes

I know a few of you are thinking, “Amber, have you lost your mind? Popcorn and cupcakes don’t go together!” Oh but they do, my friends. We are making a basic vanilla cupcake with an easy caramel buttercream and a pop of fun for an insanely tasty popcorn recipe. The buttery, salty popcorn adds a really nice touch of crunch and surprise! The caramel drizzle on top completes the whole dessert. Popcorn Cupcakes just work and it is out of the ordinary! Your family will get a kick out of these cupcakes!

Begin these Popcorn Cupcakes by preheating the oven to 350 degrees. Mix the butter, vanilla extract, sour cream and eggs together. I used 2 egg whites and one egg with yolk to a fluffier cupcake. Mix the flour, sugar, baking powder and salt in separate bowl and combine all ingredients together. Fill your cupcake liners half full and bake for 20 minutes. Note that you want to only fill the cupcake liners about halfway because we need room for the freshly popped popcorn on top.

Once the cupcakes have cooled, you can begin your frosting. Mix the butter and caramel thoroughly and then add in vanilla extract. Slowly mix in the confectioners sugar until blended. This frosting works well for what we need it for today but I don’t recommend this buttercream for something like cake decorating because it won’t hold up the way you would need it to.

Place just dollop of frosting on each cupcake. Remember we need space for the popcorn! Cook the popcorn according to box directions and place a handful into each cupcake liner. The frosting is going to stick to the popcorn and help it stay in place. Drizzle the tops with caramel sauce and serve immediately.

Now, time for a preview of Captain Underpants and a night of great movies with the family!

Popcorn Cupcakes
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#Pop4Captain #Pmedia #ad Popcorn Cupcakes, Lance, Pop Secret, Captain Underpants, Movie night snacks, Popcorn recipes, Cracker recipes, Snack bar recipes, Captain Underpants movie
  • Cupcakes
  • .5 cup unsalted butter, room temperature
  • .5 cup sour cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 1.5 teaspoon baking powder
  • .5 teaspoon salt
  • Caramel Frosting
  • 1 cup unsalted butter, room temperature
  • 3.5 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup caramel sauce
  • Topping
  • Pop Secret Popcorn
  • Caramel sauce
  1. Pre heat oven to 350 degrees.
  2. In a small bowl, add .5 cup unsalted butter at room temperature, .5 cup sour cream, and 1 teaspoon vanilla extract. Add 3 eggs (2 egg white and one with the yolk). Wisk ingredients together.
  3. In a separate bowl, mix your dry ingredients of 1.5 cups flour, I cup sugar, 1.5 teaspoon baking powder and salt.
  4. Add your wet ingredients bowl to your dry ingredients and mix well.
  5. Pour cupcake mixture into your cupcake liners filling about half way. You want to leave some space in the cupcake liners for your popcorn topping.
  6. Bake for 20 minutes.
  7. Let cool.
  8. Prepare the caramel frosting. In a medium bowl, add 1 cup unsalted, room temperature butter with 1/4 cup caramel sauce. Use a hand or stand mixer to mix until creamy. Add the teaspoon of vanilla extract and slowly add in the 3.5 cups confectioners sugar until completely blended.
  9. Put frosting into a frosting bag with tip of choice.
  10. Place a dollop of frosting onto each cupcake. You don't need a ton of frosting, just a dollop will do.
  11. Microwave the Pop Secret popcorn according to box directions.
  12. Place the freshly popped popcorn on top of cupcakes.
  13. Drizzle a bit of caramel sauce.
  14. Enjoy!

The Captain Underpants DVD is will be available in Walmart stores 9/12! Be sure to reserve your copy now by pre-ordering today! While supplies last.

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Snyder’s-Lance, but all my opinions are my own. #pmedia #Pop4Captain http://my-disclosur.es/OBsstV.

Blueberry Banana Oat Muffins

Blueberry Banana Oat Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Bananamazing #CollectiveBias

Blueberry Banana Oat Muffins with oats, over-ripe banana, fresh blueberries and Sir Bananas® bananamilk. These muffins are banan-A-mazing!

The new school year has officially started and I am putting together more nutritious meals and snacks for my children….and myself!  On my weekly shopping trip to Walmart, I picked up some yummy Sir Bananas® Bananamilk and Sir Bananas® Chocolate Bananamilk for the whole family to enjoy from the dairy aisle. Not only is this bananamilk delicious on it’s own but also fabulous for baking our favorite banana filled snacks like the Blueberry Banana Oat Muffins. 

Why are we going bananas over Sir Bananas® Bananamilk?

  • Offers 8 Essential Nutrients : Protein, Calcium, Potassium, Vitamin A, Vitamin D, Vitamin B12, Riboflavin (vitamin B2) and Phosphorus.
  • Made with REAL bananas.
  • Offers 7 grams of Protein.
  • No artificial flavors, sweeteners or colors.
  • No high-fructose corn syrup.
  • Gluten-free.
  • Carrageenan-free.
  • Delicious taste!

Blueberry Banana Oat Muffins

Blueberry Banana Oat Muffins are a banana filled recipe for breakfast, snack or to place in the kids lunchbox that are quick and really simple to bake in a cinch. Packed with nutritional ingredients like fresh blueberries, banana, oats and bananamilk to keep the family full and energized for the busy school days ahead.

These Blueberry Banana Oat Muffins are the type of recipe that I like to make on Sunday night to have prepared for the chaos of Monday.  Start by preheating your oven to 400 degrees. Grab a mixing bowl and add your over-ripe banana with oil and bananamilk. Smush your banana and mix ingredients well. Mix in the vanilla extract, flour, sugar, salt, baking soda and baking powder. Lastly, stir in the fresh blueberries and oats.

Time to bake! Fill your muffin pan and cook for 17 minutes. Let your muffins cool and serve. Try with a glass of cold Sir Bananas® Chocolate Bananamilk on the side. Chocolate bananamilk has all the goodness of regular bananamilk, but with the added deliciousness of cocoa. So crazy good!

TIP! You can easily freeze muffins so go ahead and make a big batch. Wrap muffins in foil and freeze. Remove from freezer and cook for 15 minutes in the oven on 400 degrees.

Blueberry Banana Oat Muffins
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#Bananamazing #collectivebias #ad Blueberry Banana Oat Muffins, bananamilk recipe, snack, breakfast, muffin, kid friendly
  • 1 cup blueberries
  • 1 banana, over-ripe
  • 1 cup Sir Bananas® Bananamilk
  • 1 cup oats
  • 2 tablespoons oil
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • .5 teaspoon salt
  • .5 cup brown sugar
  1. Pre heat oven to 400 degrees.
  2. In a large mixing bowl, add 2 tablespoons oil and 1 over ripe banana. Squish the banana and mix well.
  3. Add 1 cup bananamilk, 1 teaspoon vanilla extract and mix.
  4. Add in the cup of flour, teaspoon baking powder, teaspoon baking soda, .5 cup brown sugar and .5 teaspoon salt. Mix well.
  5. Add in the cup of oats and blueberries. Mix.
  6. Spray your muffin pan and insert liners. You do not have to use the liners, just spray the pan well.
  7. Fill each liner 3/4 full.
  8. You can sprinkle a bit of oats on top before placing in oven.
  9. Bake for 15-20 minutes. 17 minutes is the magic number for my oven.
  10. Let cool.
  11. Serve with a glass of Sir Bananas® Chocolate Bananamilk or pack in the kids school lunch.

Follow Sir Bananas® Bananamilk on Social Media :

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