Showing posts with label all kinds of yumm. Show all posts
Showing posts with label all kinds of yumm. Show all posts

Irresistible Eggnog Recipes for the Holidays by Fix.com

 

The wonderful people at Fix contacted me recently and told me that they had some really great eggnog recipes-including eggnog cupcakes, eggnog fudge, and a bunch of other good stuff-that my readers might be interested in. And of course, a bunch of super-cute infographics to go along with it all. Because who doesn't love a good infographic?

Here's a sneak peak at one of the recipes, the Ultimate Eggnog. If you like what you see, head over here to check out the whole article!




Love and eggnog,

Zucchini Lasagna Rolls


Oprah and I have absolutely nothing in common, except for one thing:




That's literally it, but I think it would be enough for us to bond over. But see, for me, it's not just bread. It's carbs. Anything gluten, and I'm in.

Little known fact: when I was 14, I went on a revised version of the Atkins diet and lost over 30 lbs. in about 2 months. Don't worry, though. As soon as I had babies, I made sure to put it all back on.

Also, Tim recently had kidney stones that landed him in the hospital for a few days. It was absolute freaking chaos. I missed the first day of work, had to beg friends and family to drop everything to take care of our kids, cried in front of a doctor, and there was always the constant threat of surgery, so Tim had probably one full meal over the course of those few days. Oh, and he blamed it all on my unhealthy cooking, so there's that. God forbid we consider genetics.

Back to bread. In a last-ditched effort to pretend I'm organic/crunchy/relatively healthy, I swapped the lasagna noodles on my regular lasagna roll-ups for zucchini. And you know what? It was actually really good.

If you had common sense and skimmed those first few paragraphs, let me summarize: it's good. You should give it a try. What do you have to lose?


Ingredients:
  • 4 zucchinis
  • 15 oz. Ricotta cheese
  • 1 egg
  • Large can pasta sauce of your choice
  • 8 oz. shredded mozzarella cheese
  • 8 oz. shredded cheddar cheese
  • Garlic (optional)
  • Salt and pepper
  • Sharp knife (or, preferably, a vegetable peeler like this)

Directions:



Plan to grab an extra zucchini, because this ain't easy.




Cut off the ends.




Again, this next step is not easy. If you don't have a vegetable peeler, I highly recommend getting one like this one so that yours look better than mine. They aren't expensive, and it'll save you a lot of time (and zucchinis).




Cut as many thin slices of the zucchini as possible.




In a separate bowl, beat the egg.




Add the Ricotta cheese, garlic, salt, and pepper to the egg and mix well.




Spread 1/4 cup of the pasta sauce on the bottom of a 13x9 pan.




One at a time, lay out the zucchini slices.




Top with the Ricotta cheese mixture.




Sprinkle on some cheddar and mozzarella cheese.




Gently fold up the zucchini rolls.




Place in the pan on top of the sauce.




Top with the rest of the shredded cheeses.




Pour remaining pasta sauce over the cheese.




Bake at 350° for 20-30 minutes until cheese is bubbly.




Serve hot...and not with bread. Otherwise, what's the point of all this?


Love and Atkins,

Crock Pot Baked Potatoes


Easter is over, and that means one thing: leftovers. So many leftovers. I had almost an entire bag of red potatoes sitting unused in my fridge, and absolutely nothing left in my grocery budget. That leaves one of my favorite {and cheapest} dishes on the menu...baked potatoes!

I have a special love of baked potatoes. When I was really young, money was tight around my house {as it usually is with young families}. Every Sunday, my mom would make baked potatoes and we'd pick up Whoppers from Burger King, back when they were $.99 each. We had that every Sunday after church for years, and with the exception of a terrible case of food poisoning from a Whopper about 5 years ago, it remains one of my favorite meals.

I hope you enjoy these and make some of your own baked potato memories!


Ingredients:
  • Potatoes
  • Butter
  • Salt and pepper
  • Tinfoil
  • Minced garlic {optional}

Directions:


Rinse potatoes well and remove any large "eyes" with a knife. Rip off pieces of tinfoil that can wrap around each potato. Poke each potato with a fork several times.




Melt butter and spoon some onto each potato.




Add some minced garlic, salt and pepper to each potato.




Seal each potato in the tinfoil and put inside crock pot. Cook on low anywhere from 5-9 hours, depending on how many potatoes you're making. The more potatoes, the longer it takes to cook.




Once potato is soft to the touch, remove carefully from the crock pot, unwrap, cut and add toppings. Serve and enjoy!


Love and potato memories,

Meal Plan + Shopping List FREE Printables


I'm going to be totally transparent with you guys about my grocery budget. It's not very big. For a family of 3 (one being gluten-free), we budget $100/week. That includes three meals a day, drinks, desserts, snacks, dinner parties, fiestas...everything. Back when Judah was drinking formula 73x a day, that was included in the weekly budget with no change whatsoever. It's not that we can't afford to spend more. That's just what it's always been for almost 7 years now. Now, talk to me in 15 years when we have teen boys at home, and I'm sure we'll be singing a different song.

All that being said, I can't encourage meal planning enough. The few times I've gone over on our budget was when I showed up at the store with no real plan and no list. I feel so strongly about it that I wrote a post last year called "20 Tips for Better and More Affordable Meal Planning." I also use {free} money-saving apps like Ibotta to make money on things I'm already going to buy {think milk, cheese, produce, etc.}.

To make meal planning even easier for you, I've designed two completely free printables. One is a weekly meal plan, and the other is a shopping list. You can click on either image below to print and use at your convenience. I do it cause I love you!





I totally get that meal planning isn't the most exciting part of your week, but unless you are seriously raking in tons of money doing whatever you're doing, you can't afford not to meal plan. I've talked with countless readers who have sung the praises of this simple planning technique. I've got nothing to gain here by telling you to plan your meals, but you've got everything to gain. Honestly. I wouldn't lie to you guys. 

Hop to it!

Love and meal planning,


Strawberry De-Stemming Tip


Spring is here! And that means that we finally get to indulge in fresh strawberries. The only thing I don't appreciate about strawberries is that I feel like I'm throwing away so much when I de-stem them. That's why I absolutely love this quick tip on getting rid of the stem and keeping as much of the actual berry as possible. Enjoy!


Ingredients:

  • Strawberries
  • A straw

Directions:


Insert your straw into the base of the strawberry, pushing out the stem at the end.




That's it-seriously! Enjoy your de-stemmed strawberries.


Love and strawberries,

Lasagna Roll-Ups


If there's one thing I've learned in my 16ish months of carrying babies in my belly, it's this: pregnant women don't like to touch raw meat. Scratch that. I have yet to meet any women who like to touch raw meat. It's the most troubling thing to hold this nasty, slimey, sometimes-bloody animal in your hand and then magically find it appetizing an hour later after cooking it. Maybe it's just me. But I don't think it is.

That being said, I'm riding the pasta train all the way through this pregnancy. I love no-meat meals because it's so much less work, and I don't have to deal with animal carcasses {bonus!}. But hey, if you're into that, these lasagna roll-ups can be customized to hold any kind of meat you'd like.

Enjoy!

Ingredients:

  • 15 oz. ricotta cheese
  • 8 oz. bag shredded mozzarella
  • 1 egg
  • 1/2 cup spinach (optional)
  • 1 box lasagna noodles
  • 1 container pasta sauce
  • Garlic (optional)
  • Italian seasoning (optional)

Directions:


First we're going to mix the ricotta cheese, egg and spinach in a large bowl, along with about 1/4 cup of the mozzarella cheese. You can doctor this mixture by adding minced garlic, Italian seasoning, and you can also include any kind of meat if you want.




It probably goes without saying, but cook and drain the noodles. The oven-ready noodles aren't going to work for this meal.




Place 1-2 heaping spoonfuls of the mixture onto the lasagna noodles.




Roll 'em up!




Arrange in a 13x9 pan. 




{Full disclosure, this recipe made 2 pans for me!}




Pour on the pasta sauce and sprinkle the rest of the mozzarella cheese on top. 




Bake at 350° for 30-45 minutes or until cheese is hot and bubbly.




Guys, Judah wanted to say hello. "Hi, Judah!"




That's it! Bada-bing, bada-boom.




Love and lasagna,




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