Trials of a Long Haired Girl

 S’mores Protein Bites Recipe You can find the original recipe  here  from Six Sisters' Stuff.  The one below is the way I prepared it. Ingredients 1½ cups Simple Truth Old Fashioned Oats ¼ cup crushed graham cracker crumbs ½ cup Simple Truth almond butter ½ cup raw honey ¼ cup vanilla protein powder (I used Orgain Vanilla Protein Powder) 1 teaspoon vanilla extract ½ cup mini marshmallows ¼ cup mini chocolate chips Instructions Combine all ingredients in a bowl or stand mixer until well combined. Roll dough into 1 inch balls and place on a baking sheet covered with foil or parchment paper. Place in the freezer for about 1 hour, then store in a resealable bag or airtight container in the fridge for up to a week (or in the freezer for up to a month). This original recipe says 15 servings.  I am not sure if I used a smaller scoop but I came out with 25 or so.  There were a couple that were smaller.

TACO MEATBALLS   1 lb Ground Turkey 3 Tbsp Taco Seasoning 1 Tbsp. Ranch Seasoning 1/4 cup Green Onions (chopped) 1/4 cup Cheddar Cheese 2 Tsp Garlic Cloves 1.     Preheat oven to 375 degrees F. Line large baking sheet with unbleached parchment paper and spray with cooking spray.* 2.     In a large mixing bowl, add turkey, cheese, green onions, garlic, Taco and Ranch Seasoning and mix well using your hands. Form into 16 to 18 golf ball size meatballs (I use small ice cream scoop). 3.    Bake meatballs in for 15 minutes or until browned. Flip halfway through cooking time: This allows meatballs to brown on both sides, especially great if serving as an appetizer. Suggestions for serving: Serve hot with brown rice/quinoa, guacamole and pico de gallo. Or serve as an appetizer. We are going to serve as a Taco Bowl, with Spanish Cauliflower Rice and beans. 

  This recipe was my Mom's recipe that she submitted to the PTA years ago when I was in elementary school.  The recipe books were mimeographed and stapled together.  Hungry Man Cornbread (original recipe from memory) : 2 packages of cornbread mix (she used Martha White), prepared according to the package. 1 pound of ground beef, browned (usually with onion) American Cheese Slices Prepare your cornbread according to the package.  Brown your ground beef with onion, if desired, and seasonings of your choosing.  Prepare a 9 X 13 inch pan.  Pour half of your cornbread mixture (or if you prepare them one at a time, put one package of cornbread mix, prepared) in the bottom of the pan.  Top with your ground beef mixture, then top the ground beef mixture with Cheese Slices.  Top all of this with the other half of your prepared cornbread mix.  Cook on 400 for about 20 to 30 minutes until a toothpick comes out clean. Hungry Man Cornbread ( Tracey's wa...

  Slow Cooker Chicken Fajita & Quinoa Soup 1 1/2 lb. boneless skinless chicken breasts 1 cup uncooked quinoa, rinsed 4 bell peppers, chopped 1 medium onion, chopped 3 cloves garlic, minced 4 cups water 1 1/2 Tbsp Better Than Bullion Chicken Juice of 1 lime 1 (10 oz) can Rotel 1 (15 oz) can black 1 1/2 Tbsp chili powder 1 Tbsp cumin 2 tsp. paprika 2 tsp. salt Toppings (optional): Cilantro, avocado, shredded cheese - In a 6-quart slow cooker, add chicken and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours. - Remove chicken and shred with two forks then add back into the slow cooker. Season with additional salt and seasonings if needed. - Spoon soup into bowls and top with favorite toppings, enjoy! I used this recipe as my guide.  This is the link to the WW recipe .

Serves 8 6 large Egg(s) 1 1⁄2Tbsp Fage Total 0% Nonfat Greek strained yogurt plain 3 links, Diced Eckrich Smok-Y Original Breakfast Sausage 5 biscuits Pillsbury Grands! Jr Golden Layers Buttermilk Biscuits 18 items Egg whites (a serving is 3 Tsp and we need 18 Tsp for this) • Preheat oven to 350 degrees. • Layer: biscuits, Smok-Y links, egg mixture (egg whites, eggs, Greek Yogurt) and any seasonings to your pan last. • Cook at 350 for approximately 20-25 minutes.