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Monthly Archives: August 2015

Apple & Snickers Fluff

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I love having easy grab and go items to snack on for the work week.  I try to keep it somewhat healthy but, more importantly keep myself from purchasing food in the cafeteria at work.  I also try to be diligent about wasting food and eating up leftovers.  I had a bag of apples that I bought on sale at Aldi last week and they sat on my counter the whole work week.  So, over the weekend I threw together a few things and made this quick and easy snack.


4 Apples

1 Cup Greek Yogurt

1 Package Cream Cheese

1 TSP Vanilla

1 Cup Brown Sugar

1 Cup Walnuts

3 Snickers Bars

Pull the cream cheese out an hour or so before hand to give it time to soften.  Slice the apples in fourths and remove core, seeds, and stems.  Rough chop the apples and snickers bars.

Throw the snickers, apples, and walnuts in a mixing bowl.  Add the cream cheese, sugar, yogurt and vanilla to a separate mixing bowl and combine with your Kitchen Aid or hand mixer.

Fold in the apples, snickers and walnuts.  Portion it right away into containers for the work week and throw it in the refrigerator.

Salsa Chicken Packs

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Salsa ChickenI find this recipe to be a go-to that I use more often than not, especially in the summer when we are grilling. This is a GREAT recipe for camping and makes for easy clean up.  It took me about 15 minutes to prep and assemble and then I got to sip on a glass of wine while it cooked on the grill.  You could substitute different ingredients and put a ton of different twists on this dish, that is what makes it SO EASY!

Ingredients

4 Chicken Breasts

6 Potatoes

1 Medium Zucchini

Salt & Pepper

Salsa


Rip off 8 sheets of tin foil and lay the first 4 sheets down and then the other 4 sheets on top of each creating a cross.  Spray the center of each with your choice of cooking spray.

Slice the potatoes and lay them on each of the 4 foil stations as your first layer of the dish.  Season with salt, pepper,and garlic and place the raw chicken breast on top of the potatoes. I also seasoned the chicken with salt and pepper.

Slice up the zucchini and onion and cover the chicken.  Pour 1/4 cup of salsa over each foil packet.  Wrap them up and place on the top shelf of the grill on medium heat for 45 minutes.  Or, bake them in the oven at 350 for 45 minutes.

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