How to Manage Daytime Hunger

How to Manage Daytime Hunger

I have been compensated by Glucerna for this post; however, I am sharing my own thoughts. All opinions are my own.Talk with your health care provider about a diabetes management plan that’s right for you. #GlucernaHungerSmart #CollectiveBias

Since I moved in with my BFF and her diabetic mom I have stopped buying the tempting, quick foods I used to. Now, I’m making the majority of meals and snacks from scratch, carefully choosing ingredients and how I prepare them. One of the hardest things about being diabetic is managing hunger in a way that won’t spike sugar levels but still leave you satisfied. (more…)

Zuppa Toscana Recipe – Olive Garden CopyCat

Zuppa Toscana Recipe – Olive Garden CopyCat

So, Kale is this super important food (which is why it gets a capital ‘K’) and we’re supposed to (according to some super smart people somewhere) eat it regularly. I have known this for a while but chose to ignore it because – Ewww, kale!. Leafy green vegetables aren’t anywhere near the top of my food pyramid… honestly, they’re not even on the thing. I don’t like spinach or cabbage and can only tolerate turnip/collard greens if they are cooked

I have known this for a while but chose to ignore it because – Ewww, kale!. Leafy green vegetables aren’t anywhere near the top of my food pyramid… honestly, they’re not even on the thing. I don’t like spinach or cabbage and can only tolerate turnip/collard greens if they are cooked just right, which is a rarity.

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Peanut Butter & Chocolate Cookies

Peanut Butter & Chocolate Cookies

For the first week or so after we moved into the new apartment, our refrigerator was pretty empty. The only thing in there was the water pitcher and a 6 pack. We did have some pantry foods, thankfully, so when my sweet tooth kicked in I went right to the peanut butter. Don’t judge me!

Don’t judge me!

I wanted to jazz it up a bit so I added some cocoa and powdered sugar. I still wasn’t satisfied so it was off to the store to get the essentials. I left the peanut butter/cocoa concoction in the fridge for a couple of days. On the third day, I decided to play around and attempt to make cookies.

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Game Day Loaded Baked Potatoes #Recipe

Game Day Loaded Baked Potatoes #Recipe

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena#CollectiveBias

I have never lived anywhere with so many die-hard sports fans as Chicago. You can’t leave the house without seeing jerseys, rooting fans, or TVs televising live event, and for good reason. There’s not much that compares to cheering on your favorite team and watching them kick butt – except for when the don’t. The all-time best part of football season, however, has to be the food. Even if you’re not a sports fan you still have to eat, and football seasons means lots and lots of food, especially at my place!

When you host friends and family in your home during sporting events it’s kind of expected that you feed them. Thankfully I love doing just that and even more I love when it’s something super easy.

Game Day Loaded Baked Potatoes

Take these twice baked loaded baked potatoes. They are delicious and so simple to make that anyone can do it. If you have older kids or friends willing to help you can delegate most/all of the work to them. Scooping the potato away from the skin is my least favorite part so I happily hand that part of the process over to whoever is available and willing. I prefer to cook the potatoes in advance so I spend less time in the kitchen on game day.

Game Day Potatoes

I’m not ashamed of cutting corners, especially if I can use premium ingredients to do that. La Morena Sliced Green Jalapeno Peppers make it easy to add just the right amount of heat. Whenever I am in the city I stop in to Tony’s Finer Foods because they have an amazing Hispanic section. They always have La Morena products in stock and the prices are amazing.

Tony’s Finer Foods La Morena

So, let’s get on with it! Here’s how you can recreate my all-time favorite game day dish!

Start with 4-6 (dry)baking potatoes that have been scrubbed clean. Rub the potatoes lightly with olive or canola oil. Preheat the oven to 400F and bake the potatoes on a cookie sheet for an hour.

Game Day Potatoes first steps

Cut the potatoes in half (lengthwise) and let them cool until you can comfortably handle them. Scoop the potato part out carefully, making sure to leave the skin/shell intact. The easiest way to do this is to leave a 1/4 inch layer of potato connected to the skin. Put the potato flesh into a large bowl or stand mixer.

Add 1 stick (1/2 cup) of butter, 1 teaspoon salt, 1 teaspoon pepper, 2 tablespoons of milk, 1/4 cup of sour cream, 4 slices of cooked & crumbled bacon (feel free to use the jarred stuff for some extra time saving), 1 teaspoon of garlic powder, 3 tablespoons of diced jalapeno peppers, and 1/2 cup of cheese. Blend the mixture well and scoop by the tablespoon into the set aside potato skins.

Game Day Loaded Baked Potato

You can top with a slice of cheese at this step if you’d like!

Game Day Loaded Baked Potatoes #Recipe

Bake at 350F for 15 minutes and serve ’em up hot to your guests.

The ingredients are flexible so feel free to add, omit, and change to fit your guests taste buds.

Game Day Loaded Baked Potatoes #Recipe
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Ingredients

  • 4-6 baking potatoes (cleaned)
  • 2 tablespoons olive or canola oil
  • 1 stick (1/2 cup) of butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons of milk
  • 1/4 cup of sour cream
  • 4 slices of cooked & crumbled bacon
  • 1 teaspoon of garlic powder
  • 3 tablespoons of diced jalapeno peppers (I choose La Morena)
  • 1/2 cup of cheese (your choice)

Instructions

Preheat the oven to 400F

Rub the potatoes lightly with olive or canola oil and bake on a cookie sheet for an hour.

Cut the potatoes in half (lengthwise) and let them cool until you can comfortably handle them. Scoop the potato part out carefully, making sure to leave the skin/shell intact.

Put the potato flesh into a large bowl or stand mixer.Set skins aside.

Add remaining ingredients and blend the mixture well

Scoop by the tablespoon into the set aside potato skins.

Bake at 350F for 15 minutes and serve 'em up hot to your guests.

7.6.4
5
http://www.simplebeautifullife.net/game-day-loaded-baked-potatoes/
ESHA Logo
Calories
630 cal
Fat
21 g
Carbs
94 g
Protein
18 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

This is one of my favorite game day recipes, what is yours?

 

 

How to Make Homemade, Old Fashioned Fudge

How to Make Homemade, Old Fashioned Fudge

One of my favorite simple treats is this homemade fudge. If you’re wondering how to make homemade fudge then this post is going to help you a lot. This recipe is for homemade old fashioned fudge without condensed milk, marshmallow fluff or any other shortcuts.

How to Make Homemade Fudge

I have never used a candy thermometer to make fudge, so I’m going to give you my personal version of homemade old fashioned fudge. You know, the old-fashioned, melt in your mouth fudge grandma used to make.

To make Homemade Fudge You Need:

Recommended for this Recipe:

  • 4 TBSP Hershey’s Cocoa
  • 2 1/2 c. Sugar (granulated)
  • Pinch of Salt
  • 1 c. Milk
  • 1/4 c. (4 TBSP) Butter
  • Splash of vanilla (about 1 tsp)

Directions:

Old Fashioned Homemade Fudge

Line a rectangular baking dish with wax paper.

Mix together the cocoa, sugar and salt in a large, heavy pan. Slowly add milk and stir while heating over medium heat.

Continue to stir until the fudge comes to a rolling boil. Once the mixture comes to a rolling boil stop stirring and sit down for about 15 minutes.

Fill a glass with ice-cold water and drop a small amount of the mixture. When it reaches soft ball stage it’s ready to come off the heat.

Remove the fudge from the heat and add butter and vanilla to the pan, without stirring. Allow the mixture to reach room temperature.

Once the fudge has reached room temperature beat it hard with a wooden spoon. This step takes a while as you need to beat it until it starts to get firm and loses most of its gloss.

*If you want a shortcut add the mixture to your stand mixer and whip with the paddle attachment. Gradually increase the speed to prevent splatter.*

Immediately scrape/pour the mixture into your prepared baking dish and refrigerate for at least 2 hours. Flip the fudge onto a cutting board and peel the wax paper away.

Cut the fudge into squares, feel free to sneak bites along the way!

How to Make Homemade Fudge

That’s it – now you know how to make homemade fudge. I hope you’ll share this recipe with your friends and family and make sure you pin it too!