I wasn’t planning on sharing these yet (and only have one picture!), but I got so many comments on Facebook and Instagram that I figured, what the heck?
Get ready for the quickest post ever.
I’d been wanting to try making some homemade breakfast sandwiches for a while now, and finally made some time earlier this week to make a batch.
I had my first one this morning for breakfast at work, and man, was it good. These barely took any time to make (most of it was hands-off), and now we’re stocked with a few quick breakfasts for crazy weekday mornings!
Got 15 minutes? Then you've got time to make a batch of breakfast sandwiches to stock your freezer. Easy, quick, and hearty!
Ingredients:
6 eggs
1/2 tsp salt
1/4 tsp pepper
6 slices of thick cut bacon
3 slices sharp cheddar cheese
6 english muffins
Directions:
Preheat oven to 375 degrees.
Spray a 6-cup muffin tin (or 6 cups on your muffin tin) with oil. Crack one egg into each cup. Break the yolks with a fork, and sprinkle with salt and pepper.
Place the bacon on a foil-lined baking sheet.
Bake the eggs and the bacon at 375 for 12 minutes. Remove the eggs from the oven.
Let the bacon cook a few more minutes, or until as crisp as you like it. Once done, place bacon on a paper towel to soak up any extra grease.
Let the bacon and eggs cool.
Break the bacon into 2-3 pieces each.
Layer the bacon, 1 egg, and 1/2 slice of cheese on each english muffin. Wrap in foil and put into ziploc bag. Freeze.
When ready to serve, remove from foil. Wrap in a paper towel and heat for 1 - 1:30 minutes in the microwave.
I don’t know how things have been for you this year, but summer has been BRUTAL. It’s either pouring down rain or so muggy that you’re immediately sweating when you step outside.
These hot and muggy nights mean one thing in our house: we’re eating a lot of salads.
I know I’ve talked about this before, but the bad thing about living in a small town is that there aren’t many shopping options. I mean, my town has one stoplight, so there’s definitely no mall nearby.
Thankfully, one of the options we have is a really nice Food Lion and it has a pretty rockin’ produce section. Have you been in one lately? They redid ours a few years ago, and it’s so nice and bright. It makes grocery shopping a little more fun, for sure.
This month, I had a chance to work with Food Lion and Clever Girls to try out Food Lion’s recipe portal and share my experience. Since I already love grocery shopping and cooking, this was a no brainer! Go shopping – make a meal – submit a recipe – easy!
I’ve used other online recipe sites in the past, and I think the Food Lion recipe portal is one of my favorites already. It is really easy to use and has tons of options for searching to find exactly what you’re looking for. Plus, entering and sharing recipes is crazy simple! Some other options I’ve tried before make it so tough to upload a recipe, but not here. You don’t have to enter ingredients separately or take 12 different steps to submit anything. They made the system extremely user friendly.
For my recipe, I chose to do one of our favorite salad mixes right now.
This is so easy on a hot weeknight or as a light, late dinner on a weekend after doing things around the house all day and – ahem – taking care of a 3 month old. Sometimes, dinner isn’t the first priority! But meals like this make it easy to still eat well.
We love arugula, so we used that as a base, and then topped it with some of our favorites: a marinated and grilled chicken breast, tomatoes, green olives, red onion, artichoke hearts, and feta or goat cheese. If you’re not making a salad like this yet, do it!
Summer is the perfect time for dipping. Dipping ice cream, dipping into the pool, and dipping fruits, veggies, and chips.
I love having an arsenal of easy dips to whip up as a quick, cool lunch on the weekend or an afternoon snack or speedy appetizer.
This dip is everything I love about this time of year, made in minutes, and the perfect option for these Late July Sea Salt chips or any variety of veggies!
I love having hot dips or more hearty items during fall and winter (basically, football season) because those dips often stand in for meals while we’re watching the game.
But in summer, I want something lighter – brighter – and most importantly, cold.
This dip honestly takes minutes to make!
I took a couple containers of Stonyfield plain greek yogurt and stirred in some salt, pepper, a few spoonfuls of pesto, and crumbled goat cheese.
That’s it! So easy, so delicious, so perfect with chips and veggies on a hot summer day.
Looking for a new dip to serve poolside or before dinner for friends and family? Try this new spin on a yogurt dip - full of summer flavor thanks to the basil, and a little tang from the goat cheese. It takes minutes to make and disappears just as quickly!
Ingredients:
2 5.3 oz. containers Stonyfield plain greek yogurt
2 Tbsp prepared basil pesto (storebought or homemade)
1/4 cup goat cheese, crumbled
1/2 tsp salt
1/4 tsp ground black pepper
Directions:
In a medium bowl, mix everything together.
Chill for at least 10 minutes before serving
This post was created in partnership with Stonyfield and Late July. As always, all opinions are my own.Thank you for supporting brands that support us!
You know you really like something when you find yourself craving it just by seeing a picture.
These muffins have been saving my mornings (and afternoon snacks) lately! I’ve been trying really hard not to snack on super sugary things, but honestly, that’s all I’m craving lately. This schedule of baby napping-feeding-trying to do things in the house while I can is so overwhelming. Overwhelming in the BEST way, but overwhelming regardless.
So having something – anything – that’s easy to grab is kind of necessary. Fresh fruit, nuts, trail mix, cookies, and these muffins have been keeping me sane. And….sometimes they fill in as lunch if I just can’t make anything that requires 2 hands.
But these muffins!
They feel so indulgent, but are really pretty good for you!
I use all whole wheat flour, and the they’re chock full of banana, healthy oil, and maple syrup as the sweetener so you’re not getting pumped full of sugar with these.
Plus, the chocolate I use is 60% dark (my favorite for baking), which means it doesn’t make me start craving more like milk chocolate does.
Fluffy, light, and just sweet enough. You can’t get any better than these!
Or, if you can, feel free to mail me a dozen. I’m always in need of extra food around here.
These muffins have been my saving grace lately. They're perfectly soft, light and fluffy, and full of banana flavor and melty dark chocolate pockets. There's just enough chocolate to make these feel a little indulgent, but they're completely whole wheat, so it all balances out.
Ingredients:
1/3 cup safflower oil or melted coconut oil
1/2 cup pure maple syrup
2 eggs
3 medium super ripe bananas, mashed
1/4 cup milk
1 3/4 cups whole wheat or whole wheat pastry flour, or a mix of the two
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1 cup dark chocolate chips
Directions:
Preheat oven to 325 degrees. Either grease a 12-cup muffin tin or line with cupcake/muffin liners and set aside.
In a large bowl, beat the oil and maple syrup together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk.
Add the flour, baking soda, vanilla extract, and salt to the bowl and mix with a large spoon, just until combined. Fold in the dark chocolate chips.
Divide the batter evenly between the 12 muffin cups, filling each cup about two-thirds full.
Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of butter.
