There is nothing revolutionary about this recipe. In fact you can find tons of variations on the internet. But if you are like me and get stuck in a dinner rut and need some inspiration I hope this inspires you! The possibilities are endless and I LOVE the one pan thing. You definitely can make this recipe Whole30 approved. Just check your ingredients in your sausage, spices and oil! Continue reading “Roasted Sausage and Veggies Sheet Pan Meal”
As we gear up for Christmas I can not help but reflect on Christmas memories. One of my most frequent and prominent memories is Christmas Morning Breakfast Casserole. I have vivid memories of helping Papa make this casserole. It is a staple on our Christmas mornings. Now that I have to work some Christmas Days now I make it for work. There is not anything revolutionary or different from other breakfast casserole recipes other than the memories and love scrambled with it. Continue reading “The Barefoot Mermaid’s Christmas Morning Breakfast Casserole”
I’m on a breakfast hash kick. The possibilities are endless. I’m already dreaming up an Italian version. I make a big batch of these and eat on them all week. Basically you need some potatoes, meat, veggies and spices. Continue reading “Whole30 Mexican Breakfast Hash”
Teddy requested I attempt to make Chuy’s Elvis Chicken for dinner. It was a hit. We spent the evening around the table catching up on life, talking football and listening to the storm roll in.
4 chicken breast (I cut mine in half for smaller portion sizes) thin cut or butterflied
1 cup plain flour
2 cups finely crushed potato chips (I used Lay’s)
Creamy Jalepeno Sauce
Lightly coat chicken with flour. Dip chicken in egg covering all sides. Next dip chicken into crushed chips being sure to cover all of the chicken. I pan fried the chicken on medium high heat for a few minutes per side. Then transferred to a baking sheet. Bake chicken at 350 degrees for 30-40 minutes until cooked through the middle. Remove from oven. Cover chicken with creamy jalapeño sauce and top with cheese. Place back in over for 5 minutes or until cheese is melted. We enjoyed this meal with refuted beans and Mexican rice. It’s a new favorite of Teddy’s.
So I have been trying to lose weight for our cruise but also been wanting to bake some yummy treats….
I used the ultimate fudge brownie mix. Mix according to directions on box. Place one tablespoon of batter in cupcake pan. I suppose you could use a regular pan but who doesn’t love cupcakes! Next place a regular size Reese’s cup in each cupcake liner. Then place two tablespoons of batter mix on top. Bake at 325 degrees for about 30 minutes depending on your oven. I placed two mini Reese’s on top of each cupcake.
Luckily, the mini candies were on sale at target and the inspiration for this yummy brownie. Now you could use any candy you would like inside. Reese’s are just my favorite and a nice fit inside the cupcake. Baking them also brings out the salty peanut butter which makes a lovely salty sweet combo. I entered my ingredients into myfitnesspal….316 calories. But I’m not one for you can’t eat that or this I’m more of a eat what you want but stay within your calorie limit kinda girl. So I will be going for a walk to burn off a brownie tonight! I hope you enjoy this sweet treat!