We are in the last few days of August. Hard to believe how fast the summer flew by. This weekend my husband and I celebrate 13 years of marriage. We actually have a friend who is going to watch our 9 year old so we can go out! Not sure what we are doing yet, but I am excited for a night out, it seems like it has been FOREVER! This weekend we also have friends from Iowa that will be in town. It has been over a year since we have seen them, so I am super excited for their visit. Hopefully the weather stays nice, so we can enjoy lots of time outside.
Apparently summer days are hard when you are 9 years old. You have all this stuff in your head that you want to do, but within a couple hours of waking up you are bored. Mom suggests a bunch of stuff that you could do, but none of it interests you so you sulk around. Then after awhile, Mom gets fed up, and you get in trouble. Rough life! We actually have a system worked out for the summer. In the mornings I get work done, while my 9 year old has a few jobs he needs to get done. Then we get to have fun and play in the afternoon. Either go to the neighborhood pool, play with friends, go for a bike ride, go to a movie, or anything else we can think of. But I guess the jobs are getting old, and my 9 year old just want to be entertained all day, every day. So…. is it time for school yet?
Crispy bacon wrapped hot dogs topped with lettuce, tomato, avocado, and a spicy Sriracha ranch.
Hot dogs are kind of a staple at most American barbeques in the summer. Often times there are choices between hot dogs, hamburgers, and brats. At least in Wisconsin brats are always on the menu. I love a good hot dog in the summer, topped with ketchup and raw onions….perfection! Especially if you are at a sporting event, then it is kind of a must! That and a beer. Well today, I am kind of upping the anti when it comes to hot dogs. These aren’t your average backyard barbeque hot dog, but they definitely should make an appearance at your next event!
This is a Sponsored post written by me on behalf of Sargento Foods, Inc.. All opinions are 100% mine.
What do you normally do for lunch? Do you go out everyday? Do you bring leftovers? Do you skip it? According to a survey by Right Management, only a third of American workers say they actually take a lunch break and another third spend lunch at their desks. I will admit, even though I work from my home, I am guilty of eating at my desk. I have a kitchen full of food in the next room, but sometimes I just grab a quick protein bar, or microwave a frozen meal.
Sargento is trying to encourage people to take a real lunch, to savor natural foods and recipes the way they were meant to be enjoyed. Did you know that Sargento Natural Sliced Cheeses are cut from real block cheese. Such an easy way to add great flavor to your sandwiches and salads. You even have choices when it comes to buying Sargento. They come in traditional or Ultra thin cut. A few of the flavors include: Deli Style Medium Cheddar and Provolone Cheeses, Ultra Thin Swiss Cheese and Natural Blends Cheddar-Mozzarella Cheese.
To encourage you to take back your lunch hour, I made a quick and easy wrap. Traditionally chicken salad is made with mayo. I am not a fan of the stuff, and there are much healthier and tasty options out there! I used mashed avocado, for a heart healthy fat, and so much great flavor. Sargento sliced Pepper Jack cheese was the perfect compliment to this wrap; creamy with a little heat. I did add a little bacon to the mix, because let’s face it, everything is better with bacon. If you are in a hurry, or don’t have any on hand, feel free to skip it!
- 1 avocado
- 1 small chicken breast, cooked and shredded or diced
- 2 slices bacon, cooked and crumbled
- 1 small tomato, chopped
- 2 slices Sargento Pepper Jack Cheese
- ½ tsp salt
- ¼ tsp black pepper
- 1 large tortilla
- Using a fork mash the avocado in a bowl. Add chicken, bacon, tomato, salt and pepper. Mix until well combined. Lay tortilla on a flat surface. Place 2 slices of cheese in the center of the tortilla. Spoon on the avocado mixture. Fold in the sides of the tortilla and roll up.
- To bring to work: Wrap in plastic wrap, parchment paper, or place in an air tight container. Refrigerate until ready to eat.
We are on the 2nd day of 2013, which means eating healthy, right? Did you make a resolution to eat better, or lose weight, or exercise more? I am not big on resolutions, so I didn’t really make any. I do need to get back on track with eating, but that is always the case after a holiday, no matter what time of year it is. I also need to get back to exercising. I hurt my foot on Thanksgiving, and haven’t been able to do much of anything since. I am hoping I can do some walking, and work back up to running in January.
I am here to help you with those resolutions. Mexican is one of my favorite types of food, and it can be notoriously bad for you. But this rice isn’t! I got it, probably 6 or 7 years ago from a low calorie magazine. I can not remember where it came from, I have just memorized it and have been making it since. I honestly can not believe it has taken so long to share it with you.
This rice is full of avocados, which might seem a little strange for rice, but trust me on this one. I have served this rice to countless people, and everyone raves about it. I have had to give out this recipes more times than I can remember over the years. So, just because you are trying to eat better don’t eliminate Mexican from your diet!
I must admit I am not really a fan of eggrolls. At least the traditional Chinese version. I like the idea of them, I just can’t find one that I like. We have a friend who makes traditional Vietnamese eggrolls, and those I like. Apparently I like lots of meat :) Those are mainly ground pork, with some bean threads and a few other things. I could eat those every day, they are so good.
These eggrolls are obviously not your traditional eggrolls, which is probably why I like them. I found these on Pinterest, and knew I had to try them. They have chicken, bacon, and avocado – one of my favorite combinations of food! Plus an avocado dipping sauce. What is not to like with these? Per the notes on the original recipe, I did add cheese to the filling. It really did make everything stick together, and worked perfectly with the filling.
I was very happy with how these turned out. They were a great dinner that was on the healthy side. The eggrolls are baked instead of fried. These would make for a great appetizer or snack at a party. And if you wanted to go all out, these would be amazing deep fried! The dipping sauce is super easy to put together, and worked great with the egg rolls. I am not a fan of ranch dressing, but here the seasonings were perfect. Even my super picky 7 year old ate some of these.
It may surprise you to know that breakfast is my least favorite meal of the day. I love a good muffin or pastry, but realistically I can’t eat that every day. So finding a healthy breakfast each morning frustrates me sometimes. I tend to find one thing I like, and then do that every day until I can’t stand it anymore. This blog has forced me to actually branch out and try different things. Now if only I had a blender, I would try more smoothies!
To complicate the breakfast problem, I don’t really like eggs. I can handle scrambled eggs, but that is it! Years ago I went on the Atkins diet for 2 weeks; that was torture. Eggs for breakfast was difficult. I worked out of the house at the time too, so I had my breakfast in the hospital cafeteria. Cafeteria eggs are even worse! Lately though, I can do scrambled eggs with ham. And now, avocado!!
I have mentioned many times before I could live on avocados, and put them with everything. Well here is proof. I put them with eggs. They were amazing! The buttery avocado blends with the creamy eggs, and I really liked it. Topped with a few fresh chives, and it is even better! So not only does it taste amazing, but it is full of healthy fat, and protein to get your day off right.
I could pretty much live on avocados. I eat them on or in just about anything. So the other day when we were trying to think of a light dinner and my husband suggested Bruschetta, I knew exactly what I was going to do. We had lots of tomatoes from the garden that needed to get used, so I made a traditional version as well. But I had to turn the avocado that was ripe into something as well.
My husband requested that I make homemade bread for this, so I did. Any French or Italian loaf from the store would work equally well. There is just something about the smell of bread baking in your house that can’t be beat. After we were done eating my husband said he would have actually paid money at a restaurant for this meal. Considering it was entirely vegetarian that is HUGE praise coming from him. There are still a few tomatoes on my plants, so I am hoping to make the traditional version again, and actually take pictures before we eat it all
I enjoyed this with a glass of wine, and it was the perfect end to the day. We tried to get our 7 year old to eat it, but he was not a fan. He did prefer the avocado version to the tomato version, but still wouldn’t take more than the one bite we made him have. The only thing that could have made this better would be patio furniture. This meal seems perfect for sitting outside, and enjoying the weather.
We are slowly getting out for underneath the boxes. Half of our stuff never got unpacked in the townhouse, because we knew we were moving within 9 months. It is nice to find some of this stuff again! My in laws get here in a couple days, so there is still lots that needs to be done.
I made this pizza before we moved. It was a clean out the freezer meal. I froze the leftovers when I made Pork Carnitas. I also had a couple balls of pizza dough in the freezer. I often make a big batch of dough, then wrap up balls of it, and freeze for easy use later. We only moved a couple blocks away, but I still felt the need to clean out the freezer. Not sure why, but just go with me here.
I used the salsa I had in the fridge for the sauce, and kept it pretty basic. Meat, cheese, and sauce. BUT, I topped with guacamole! You really can’t have Mexican food of any kind without guacamole, in my opinion. I could probably find a way to justify avocados with every meal though
I am happy to be back with #SundaySupper this week. This is only my second time joining them, but it is such a supportive and great group to be a part of. Today we are celebrating the 4th of July. Seriously, check out all the amazing recipes at the end of this post. I am really not sure how to pick what I am going to make on the 4th, there are just too many delicious options!
I am completely obsessed with avocado. I put it on sandwiches, in salads, in pasta salads, eat it plain….you get the point. I just realized that the last #SundaySupper post had avocado too :) Anyway, when I saw this recipe for a quinoa with an avocado dressing I was one happy girl. I have been trying so many different quinoa recipes lately, this just seemed like the perfect one to try next.
You could really change this up and put in whatever veggies you like. I stuck with the more “Mexican” style veggies, if there is such a thing. But really, anything you have on hand or is your favorite would work. The avocado dressing is what really stands out in this to me. It is so creamy, and buttery it just works well with the quinoa. And a bonus of this salad? It is great warm or cold. Perfect for your 4th of July picnic or barbeque!