One of my favorite meals my mother used to make us as a child is enchiladas. I loved how good the house always smelled, the fact that she let me open the cans (yeah, we didn’t always make our own food from scratch), and the flavor! Enchiladas are definitely one of my better childhood memories. Well, I haven’t had enchiladas in FOREVER! So when I saw a recipe for a one pan enchilada pasta on Pinterest, I new what was going to be for dinner that night!
On mornings when we wake up late or are going to be very busy, I generally opt for muffins. They take 30 minutes start to finish, a lot less dishes than pancakes, and are a great grab and go meal.The last couple of weeks, when the two three year old gets hungry between meals due to a growth spurt, I would just hand him a muffin. Then I started to question if that was the healthiest decision. I mean, we all know wheat is not the healthiest of grains out there. And if were being honest, we mainly use it as a filler.
I wanted to make the muffins we ate a little healthier, since we love them so much. Most of what I found was just telling me to substitute in whole wheat flour for white, add nuts and seeds, and use a less processed sweetener. I already knew all of those to be options. What I found that was new, was to soak it.
At first, I was all like, eww…soggy muffins?…GROSS! But it turns out that all you do differently is move part of the process ahead some. Sounds easy, right? It is!
If you have liked me on Facebook then you know that I have been looking forward to cool weather for weeks now. You would also know that thew main reason I wanted fall to be here so bad is for these beignets. I don’t know about you, but I love beignets. Like, a lot. And a lot of people ask me what the heck they are when I start to talk about them. 😯 WHAT!? So if you don’t know what they are already, they are essentially the better version of a doughnut that has been cut into a square, fried, and topped with powdered sugar. You also have to have a good cup of cafe au leit to go with it.
Sometimes I find myself giggling at how fast and easy it is to make dinner using the slow cooker. You just put everything in turn it on and go! It’s that simple. I know, I know. It’s the best kitchen device ever invented! Next to a spoon. Otherwise, how would we eat our peanut butter???
I told my brother I would help him with his school work in a second, I just had to make dinner first. He raised an eyebrow, confused. “Isn’t that going to take forever?” he asked.
I then came back with, “To quote hamlet, act III, scene III, line 92,… no!”
All I had to do was chop the carrots, and garlic (I was out of the jarred stuff), and the onion. Mix it all together with the other ingredients in a pot and turn it on!
As you already know, life can get hectic, and with school in full swing I can’t really take the time to make time consuming breakfasts’ anymore. Maybe on the weekend, but most of the days are school days, so whats a busy girl to make for breakfast when she’s trying to wrangle kids, find whatever one of the kids lost (which is often), get some coffee down the ol’ hatch, and start her own school at the same time?
The answer? Oven baked scrambled eggs. What?! You’ve never heard of it? That is such a crime. This recipe feeds a crowd in about five minutes of your time and twenty-five minutes cooking time. They turn out light, fluffy and moist—everything scrambled eggs should be without the time consuming slaving over a hot burner.
If you only serving yourself then its probably not that big of a deal to scramble an egg or two for yourself, but when your feeding 10 people like me, then oven baked scrambled eggs are exactly what you need.
