My Latest Obsessions from Trader Joes

Happy Monday!  Tall Tan Man and I just had a wonderful {baby free} weekend in the mountains.  Two words, hot coffee!  If you missed my Insta story from last week I had quiet the "incident" at Trader Joe's.  Let's just say shorts + melted chocolate + public place = embarrassment.  If you know me I am a big time optimist, so I am really hoping that no one noticed the brown substance smeared on my thighs...  

Anyone else ever had that happen to them?  anyone? anyone?  

I digress, even with my "incident" I don't think I could stay away from Trader Joe's.  This is the second closest grocery store to our house and it is next door to Starbucks and Homegoods.  I AM TOO WEAK TO STAY AWAY!  

Allrightythen... 

Lately we have been stuck in a meal rut...  Does that ever happen to you?  Looking in the frig is like looking in my closest, I don't like any of this!!!  Here are just a couple things that are making my daily life easier.  

First off, BREAKFAST!  This is definitely our favorite meal of the day.  I think if Mack could talk he would also agree with me on that.  We are pretty regular egg eaters and I think TJ's eggs not only taste great but are also priced great.  Same thing with their Turkey Bacon, awesome price compared to our regular grocery store!  On days we don't do eggs I love this frozen oatmeal because it is fast and not too high in sugar.  Mack loves those pancakes and so do i... Lastly, well, coffee is coffee and during the summer I'm all about iced coffee.  :)

Does anyone else struggle with lunch?? I feel like I scrounge something together then finish Mack's food.  I decided I need a change and picked up this southwest chopped salad.  SO SO SO GOOD!  I usually have Tall Tan Man grill extra chicken on the weekend for me to put on this.  The salad dressing that comes with this is super yummy but if I am trying to be extra healthy I just use salsa or this balsamic vinaigrette.  Have you every heard of mini cucumbers?  I hadn't but they are the perfect size for me to slice up one and Mack also likes them.  

Oh dinner, how I love to just order pizza or pei wei...  I am trying to be better about not picking up takeout during the week.  This Kung Pao Chicken is so yummy and SPICY.  Which I love.  I usually just serve it with rice.  The fire roasted peppers and onions make fajita/taco night so much easier and I love the flavor of them.  The only problem I have had with them is when I have forgotten to make them...  #mombrain Lastly, I've got to be real honest with y'all, I just bought the Turkey Bolognese.  I am actually making it for dinner tonight.  I'll let you know how it is!

I swear the testing station at Trader Joe's MAKES ME make bad decisions.  Those chocolate chip cookies are UNREAL.  Especially if they are paired with ice cream.  You should definitely not buy them right before a beach vacation...  I can drink this lemonade like water in the summer and Mack loves those mini cheese sandwiches.  They have to be good for him because they are organic, right?!

Last thing I wanted to share was their cards.  I bet you were thinking I would talk about their flowers... but by now I think everyone knows how awesome their flowers are.  All of their cards are $.99 which is waaaaaaaaay cheaper than paying $4.99 for a card that will most likely be thrown out after a couple weeks.  And they are so pretty!  

What are some of your Trader Joe's staples?  I'd love the hear them! 

{Leslie}

Lemon Zucchini Cookies

Hello from Nashville!  My parents and I are on a little family vacay {minus my bro and hubster}.  We are having so much fun!  I wanted to drop in to say HI and share an amazing recipe! These Lemon Zucchini Cookies have a cake like texture, and are just the right amount of sweetness.  I followed the {recipe} from Taste of home closely. 

Enjoy! :)

Zucchini Lemon Cookies

Ingredients:

1/2 cup butter, room temperature
1 cup sugar
1 egg
1 cup peeled & finely grated zucchini
1 tsp lemon zest
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup dried cranberries
1/2 cup chopped pecans
2 cups confectioners sugar
2 - 4 tbsp lemon juice
Directions:

1.   Preheat the oven to 375 degrees.  In a large mixing bowl combine butter and sugar until light and fluffy.

2.  Add in egg, zucchini, and lemon zest.  

3.  In another bowl combine flour, baking soda, baking powder, cinnamon, and salt.

4. Slowly add the the flour mixture to the zucchini mixture.  Stir in the cranberries and pecans. 

5.  Spray baking sheet with bakers joy and bake for 8-10 minutes.

6.  Make the lemon glaze by combing the confectioners sugar and lemon juice {I ended up adding an addition TBSP of lemon juice to get the right consistency}.  Drizzle the glaze over cookies.

These cookies will not disappoint you!  Now we are off to enjoy try a breakfast place Martha Stewart suggested. Bring on the biscuits baby!

 
{LJ}

Linking Up With:
The Blissful Bee
Ginger Snap Crafts
Someday Crafts
Polka Dots on Parade
Seven Thirty Three
Liz Marie Blog 

Whole Wheat Tortilla Chips

Eating healthy is tough.  

It takes work, planning, and time.  It's sooo much easier to grab a bag of Tostitos and eat half of it before you blink twice.  Unfortunately, that makes buttoning your pants harder.  The following whole wheat chips are yummy, healthy, and you can make them in small batches for portion control {who has self control???}.  

Whole Wheat Tortilla Chips

1 Serving

Ingredients: 

2 Whole Wheat Tortillas {La Famalia, 80 calories} 

Olive Oil

Sea Salt

Pepper

Directions:

1.  Pre heat oven to 350 degrees.  Spray cookie sheet with cooking spray.

2.  Brush tortillas with olive oil. 

3.  Cut tortillas into eighths and sprinkle with sea salt & pepper. 

4.  Bake for 7 minutes then flip the chips and bake for about 7 more minutes.  Make sure you watch the chips because different tortillas bake faster than others. 

5.  Serve with salsa or my favorite on-the-go guacamole {wholly guacamole minis}. 

Alright, fist bumps for tomorrow being Friday.

{LJ}

Chicken Tacos

Tall Tan Man and I have been talking a lot about the beach lately.  Unfortunately, we're not talking about toes in the water, tush in the sand, and a margarita in our hand...  We I decided a couple weeks ago that something drastic needed to happen in our diet, and we are currently 2 weeks into the South Beach Diet.  I wish I was just working on a summer swim suit body, but right now I just want my pencil skirts to fit.  South Beach is all about eating healthy carbs which can be a huge struggle for me.  I needed some low carb/no carb dinners and I stumbled onto {Chicken Taco Lettuce Wraps} from Damn Delicious.  It was too good for me not to share with ya'll!  

If you are looking for dinner this week I promise this is good.  Enjoy!!!

{LJ}

Easy Sugar Cookies

Brrrr! It is really cold in Colorado...How cold?

Yep, I had to get my Starbucks through an open door, because the window was frozen shut {life is sooo rough}.  I don't want say much about the Super Bowl, because it was a pretty painful experience.  The highlight of our night was hanging out with good people and eating yummy food.  I had spotted this {Sugar Cookie Recipe} on pinterest and was dying to try it.  The recipe is from the Cooking Classy Blog.

I am going to go ahead and blame these scrumptiously yummy cookies for the stomach ache I went to bed with on Sunday.  I gave a up sweets in January and I over did it on the sweets at our party.  I really liked this recipe, because the cookies were simple and the prefect level of sweetness.   

Hope you guys have a great Thursday!  It is my Friday because Tall Tan Man I are going to be celebrating our one year anniversary with a three day weekend! :)

{LJ}

Ranch Cheese Ball

Happy Sunday!  I am relaxing on the couch and our house is SO clean.  You know what is really awesome about that fact?  I had nothing to do with.  Tall Tan Man is my hero.  

We are really excited about the Super Bowl here in Denver!  While Peyton Manning uses this week to prep for the Seahawks, I will be dedicating my time to figure out what we will be on the menu {equally as important, right?}.  This {Ranch Cheese Ball} is the most popular recipe on the blog, and it is fantastic!  I promise it will be a crowd pleaser at your party.  You can make the cheese ball the day before, and not think about it until party time!  I made everything the same as the recipe except I formed the cheese into a football instead of a ball...obvious right? :) I worked on a sheet of wax paper so it was easy to move it onto a plate.  After the cheese football cooled for 30 minutes, I placed the laces on it that I had cut out of wax paper.

I patted the chopped pecans on, and then removed the wax paper.  Easy!  Oh by the way the smaller you chop the pecans the better.  Have a fabulous week and

{LJ}

Hot Cocoa Mix {Winter Wedding Favors}

Since moving to Colorado my need for hot drinks has increased exponentially.    I started using my seat heater in September, winter coat in October, and have the fire constantly on in December.  I love hot drinks when I am feeling chilly.  This is my favorite hot cocoa mix, and I have been drinking it for over a month now.  My fabulous Aunt Shelli made this for my family back in high school {almost a decade ago...}.  Since then this has been my go to hot cocoa.  This is great for Christmas gifts for neighbors, coworkers, the mail man, or a teacher. When we set our wedding date for early February hot cocoa favors were the first thing to get checked of my wedding to do list. 

Caroline Jurgensen Photography

This was a fun project!  I got the jars at Ace Hardware.  I did my research and that is where they were the cheapest.  Here are the ingredients you will need {get a bigger Nesquik than the one that is pictured}:

I made this recipe card on picmonkey :)

When I made this for our wedding I bought much larger sizes of everything.  I used a large funnel to put these together.  Each batch makes about 8 pint sized jars filled 2/3 full. 

Hope you are staying warm!

{LJ}

Halloween Bark

I love, love, LOVE this time of year.  Something about Fall and the crispness in the air make me one happy lady.  Now I will admit, I despise pumpkin flavored anything.  This is staple for a lot of Fall lovers, but I just can't do it.  Thinking about it make me a little nauseous...

Last year made this {Rice Crispes Bundt Cake} and I thought it was pretty delish.  

A couple weeks ago I spotted this {Halloween Bark} recipe from the {Pioneer Woman}.   I think she is a genius and I wish we could be friends.  I loved this recipe because you can add whatever toppings you feel like.  

yummmmm.

 
I am not doing a full write up so please go checkout Pioneer Woman's website.  I promise you will drool over her yummy looking food and beautiful pictures!  My one recommendation is make sure you put plenty of salty toppings on, it adds an amazing flavor.  Have a good week!

{LJ}

Boomer Sooner Toppers

I don't know about you, but I am having a fabulous weekend.  I got to spend yesterday with friends, finish 4 craft projects, bake, see my family and turn off my AC.  The only two things missing from my weekend were Oklahoma football, and Tall Tan Man.  The good news is Tall Tan Man is coming to see me next weekend, and my Sooners are going to be back in action in Lubbock.  Since I could not watch my boys do their thing {good or bad, I will always love my team} I decided to make these cupcake toppers.  

I realize I did not put them on cupcakes, but don't you worry {this} zucchini bread recipe will not disappoint you.  These would be prefect for your next OU watch party, unless you root for one of those teams that wear a variation of orange {tx, osu, puke}.  All you do is right click on the picture below, and save it to your computer.  Insert the picture into a word document and make it whatever size you want.  I am not super techie, and I know there is a better what to do this but for now it is all I got.  I recommend you size the picture less than 2 inches long and wide.

  
I cut mine out with scissors I had from hobby lobby, and attached them with glue to short kabob sticks.  I have thought about making other schools, but I am not quite sure if there is any interest.  Let me know by leaving a comment if you are.  :)  Enjoy your week, and this fall weather! 

{Leslie}

Tomato and Sausage Soup

I am currently obsessed with this soup...Something about the highs being only in the 80s makes me want soup everyday {this is not sarcasm}!  After a hot summer, 80 degrees feels a little chilly {okay sarcasm}. My momma makes this soup in the winter, and I am not quiet sure where she found the recipe.  If you created this recipe, I just want to thank you and also I love you from the bottom of my heart.  Every Sunday since school work started I have made either soup or chili to bring for lunch.  My goal is not only to be healthier, but also smarter with my money.  It's crazy how much money I was spending on Southwest Salads from Chick-fil-a {if you have never had this salad your missing out big time, get the lite Italian dressing}.  I have decided eating out should be reserved for social reasons, and not my "I just need it" feeling.  I have only done this for four weeks so well see how long I last...

Ingredients:

Serves 5

1 lb ground sausage {I only found the reduced fat in 12 oz and it was enought}
1/2 cup sliced onion
1/3 cup sliced bell peper
1 clove garlic, minced
3 cups chicken broth
2 1/2 cups tomato juice {juice aisle}
14 oz can petite diced tomatos
14 oz can cannellini beans
1 tsp salt {plus more if you feel like it}
1/2 tsp chili powder
ground pepper to taste

Directions:

1.  Brown sausage, and set on a plate with a paper towel to soak up more of the grease.  Remove most of the grease from the pan. 

2.  Saute onion, bell pepper, and garlic in the same pan until most of the edges become brown.  

3.  Add the remaining ingredients to a large pot, and add in the sausage, onion, peppers, and garlic. 

4.  Allow soup to simmer for 25 minutes.

This soup is fabulous as-is.  When I ate this at home I added a little grated parmesan cheese, and if I wasn't trying to watch my carbs I would of added some crackers.  Hope you love this as much as I do...

{Leslie}  

Asian Inspired Cole Slaw

If you need something fabulous, easy, and nothing like normal cole slaw for your next party this is perfect.  If I am being honest I absolutely despise slaw.  My awesome coworker Jordan brought this to a lunch party at work, and I decided to try it... I'm so glad I did, and good thing no one told me it was "slaw" or I might of missed out!  This recipe is really simple, and you can make it the night before.  I read a couple other similar recipes, and they said not to make it until right before so it is super crunchy.  I still think it taste fabulous made the night before, and I can't make slaw during 2nd period {the period before lunch}.   

Serves 12ish
Ingredients:

2 bags slaw 
1 pkg ramen noodles, broken apart
1 bunch green onion chopped
1 pkg sliced almonds
1/4 cup sunflower kernels {you find these next to sunflower seeds in the snack aisle}
1/2 cup sugar
1/2 cup olive oil
2 TBSP soy sauce
1/4 cup white wine vinegar 

Directions:

1.  Add slaw into a big bowl, with ramen, chopped onion, and almonds.  I only used the green tops....I normally omit these in recipes, but they add great flavor contrast.

2.  Brown sunflower kernels with a little bit of butter.  Allow these to cool completely before adding to the cole slaw.  

3.  Dressing time!  Combine sugar, oil, soy sauce, and vinegar in a small rubbermaid.  Shake until sugar dissolves.

4.  Add dressing to salad and enjoy!

***This is just a small amount of what this recipe really makes.

This is going to be a crazy week, but hopefully that make it go fast! 

{Leslie}

Skinny September Spinach Dip

Skinny and spinach dip usually do not go in the same sentence.  This is absolutely tragic, because I love spinach dip.  There is something about football season that make my pants fit a little more snug.  I have decided not this year, things are going to change...yes-sir-e...I am going to combat the tight waist bands, gosh dangit.  I cannot totally give up football food {maybe my problem is mindless grazing to the point of getting sick}, but I can attempt better options.  I adapted this recipe from Skinny Taste.

Ingredients:

10 oz frozen Spinach {thawed and most of the liquid pressed out}
1/3 cup chopped carrots
1/2 cup reduced fat sour cream
5 TBSP light mayo
1/3 cup grated parmesian
1 cup shredded mozerella
1 clove garlic, finely minced

Directions:

1.  Preheat oven to 375.

2.  Combine all the ingredients in a medium sized bowl.  

3.  Place dip in an oven safe dish, and bake for 25 - 30 min {or until the top is brown}.  This pic was prebake.  Unfortunately last weekend OU didn't play until 9:30 so it was too late to take a good picture. 

4.  Enjoy immediately with chips, bell pepper, or pretzels. :)

You can store the spinach dip unbaked for a day if you are going to be busy on game day.  Hope you have a delightful {yes, delightful} weekend!  I am so excited to spend some time with some of the best women in the world!  If I could just be 21 again...

BOOMER SOONER

{Leslie}

Snickerdoodle Cake

 Well hello there!  If you are a sucker for cinnamon this cake is most definitely for you.    I am unfortunately a sucker for everything sweet which dictates my time on a treadmill.  I will gladly add 10 minutes to my workout to eat an extra sliver of cake {I bet it should really be 20 but whose counting?}.  I first had this cake many years ago, and it came from my Cake Doctor Cookbook.  You should definitly check out the Cake Doctor, she is awesome!  I love it!  I followed the cake batter closely, but took out some of the butter/milk out in exchange for yogurt.  I still loved the cake. The icing is the real star of this cake.  Beware you might have a stomach ache from your inability to stop licking the bowl...

Cake Ingredients:

• 1 box white cake mix
• 3 eggs
• 1 cup milk {I used 2%}
• 1/2 stick butter {room temp}
• 1/4 cup plain greek yogurt
• 1 tsp vanilla
• 2 tsp cinnamon

1.  Grease 2 - 8 inch cake pans, and preheat the oven to 350 degrees. 

2.  Using your mixer, combine everything from the cake mix to Greek yogurt.  Make sure to scrape down the edges, and mix until everything is well combined. 

3.  With mixer running add vanilla and the delicious cinnamon.  {I prefer to keep the mixer running, if this cause you to have a panic session just stop the mixer and add ingredients}

How beautiful is that?!?

4.  Equally distribute batter into cake pans.  Do not fret.  This cake will rise A LOT. 

5.  Bake for 18 - 30 minutes or until the cake tester comes out clean.  The original recipe said 25 - 30 minutes, but thankfully I set my timer for 20 minutes.  The cake was probably done at 18 minutes.  :)

6.  I wait until the cake is cool enough for me to touch before I remove from them from the pan. 

Aren't they pretty?  Always a sweet victory when the cakes come out clean!!!

7.  Allow cake to cool COMPLETELY {time to practice patients} before you ice.  I'm not joking.  COMPLETELY.  Do I need to say it again? haha just kidding.  Well, I'm not kidding about the cooling just the yelling.  :)

Icing Ingredients:

• 1 1/2 sticks butter {room temp}
• 5 3/4 cups powder sugar
• 4 - 5 TBSP milk
• 1 1/2 tsp vanilla
• 1 1/2 tsp cinnamon

1.  Mix butter until it becomes light and fluffy.  

2.  Add one cup of powder sugar and one TBSP milk at a time.  If your icing seems to liquid-y then don't as much milk.

3.  Add vanilla and cinnamon.   Mix until well combined. 

Alright it is time for my extremely amateur tips on icing a cake.  I think I see a cake decorating classes in my future.  I put a little dab of icing in the middle of the plate to hold the cake down. 

I ice the top of the bottom one first. 

Fill in the gaps. 

Next I ice the top then the sides.  

ooooooh

aaaaaaaah

Have a great Friday and weekend!  

{Leslie}