This week is supposed to finally start cooling down here in Colorado. Most of September was in the mid to upper 80′s around here. We did have a few days where it got pretty chilly, but the last couple weeks we have had to turn our air conditioner back on. I have to admit, I am ready for the cooler weather. I want to make soup and fresh bread, and not have to sweat while I am eating it :) And somehow is just feels a little wrong to be breaking out the pumpkin when it is 80 degrees. I do not know how you warm weather year round people do it! I love my seasons.
Have any of your kids ever done Lego Robotics? Can we just talk for a second about how crazy it is! My son’s school has always had quite a few teams in the past. This year they did not get a teacher willing to take on all the work (I honestly don’t blame them). My son had been looking forward to it for forever, and so had one of his good friends. So we got talking, and after a few meetings we started a team with our son’s friends. We have eight 4th grade boys on our team. Fortunately, we have been able to meet at the school and use their supplies, or it wouldn’t have happened. But holy cow, is it a lot of work! My husband is the techy guy, so he is helping the kids with the technical and building side of things. We are meeting 3 times a week, and there is so much more involved than just building a robot. This will be an amazing experience for the kids, but I am a little over whelmed with how much we have to accomplish in just 2 months.
Do you have your kids do “school” work during the summer? My son is really good at math and reading, and he likes both of them. So we have him do some math each day, and he reads each day as well. No matter what, he reads for awhile before bed each night, to help him calm down so he can go to sleep. But the math, that is starting to prove to be a challenge. He loves math, and during the school year he loves the website we have him working on. But now… it is “boring”. It is getting to be more of a struggle each day. Who knew summer was supposed to be so entertaining
I think that once summer comes, even the most meat eating man out there, is ok with a salad every once in awhile. Especially if it means they get to fire up the grill to cook the meat for the salad. For my husband, the only reason he will eat a salad is because of the dressing. If it were socially acceptable, he would probably just drink the salad dressing, or maybe he would use a spoon :) But seeing as how that is frowned upon, he will suffer through some lettuce in order to get the dressing. His favorite dressing ever…..Caesar. Followed closely by Thousand Island.
I hope that everyone had a great Memorial Day weekend, and were able to get out and enjoy the weather. We went up to the mountains on Sunday, and it was amazing to see how much snow there still was. The rivers and waterfalls were so full of water, it was incredible. On Monday we ventured out for a bike ride on the trails around town. Our favorite trail was flooded, so we had to come up with a plan B. We ended up on about a 20 mile ride in gorgeous weather. I can’t wait to get out there more this summer. I think our goal is to work up to a 50 mile ride one day. We will see if we can get there by the end of the summer. Last year our long was about 30 miles.
As you may remember I was in New York last week to attend an event. I got to visit the Pepperidge Farm headquarters, as the winner of a contest hosted on Recipe Girl. I will share some of my trip tomorrow as part of Thursday Things, but I have to share this recipe with you first. As part of the event, they had a small cooking competition. Lori and I were the winners, and were crowned the Puff Pastry Queens for the day. After sharing on Instagram, lots of people requested the recipe, so as soon as I got home, I recreated it. Our dessert was amazing too, Lori posted the Raspberry Mango Dessert Bruschetta recipe here!
I think one of the best parts of vacation, in my opinion, is getting to try new restaurants and different foods. We don’t go out to eat a lot at home, so it is a special treat when we are traveling. Especially when you go to a new area, that is known for good food. I hope to share a post on Thursday Things about the food we had on our trip to California, but in the meantime I made a homemade version of something that we had on our trip!
Are you a big fan of Italian food? I think I saw a study recently that said Italian food (pizza, pasta, etc) is the most cooked cuisine in American households. So chances are you answered yes, to the first question. Good news, I have a fun recipe for you today. Chicken Parmesan is a classic Italian meal, this is a fun twist on a tradition.
Do you remember when I made Chicken Fajita Pizza using Kraft Recipe Makers? Well I am back to share another fun recipe using a new Kraft Recipe Makers product. This time I am using the Hickory Barbeque Beef, and totally mixing things up! Nachos are always a hit – doesn’t really matter who you are. Combine that with tangy barbeque sauce, and you have a non-traditional snack or dinner everyone will love.
Kraft Recipe Makers is a new product that packages two complementary sauces together, so you can create a quick and easy meal the whole family will enjoy. The sauces create layers of flavor, that you can’t always get in a quick weeknight dish. All you have to do is add the fresh ingredients (protein, grains, and veggies). The box comes with three recipes ideas for you, or you can create your own. There are nine varieties to pick from, so there is sure to be something for everyone.
To show you just how easy it is to use Kraft Recipe Makers I made a little video for you! This is my first time shooting a video, so be nice
Barbeque chicken nachos are perfect for a game day party, a weeknight dinner, or an afternoon snack. The chicken could be cooked in the crockpot, so all you have to do is assemble when you get home from a busy day. A beef roast would also be a great option for these nachos.
- 2 pound boneless, skinless chicken breasts
- 1 Kraft Recipe Makers Hickory Barbeque Beef
- Tortilla Chips
- Cheddar Cheese
- Red onion, diced
- Tomatoes, diced
- Cilantro, chopped
- Jalapenos, sliced
- Sour Cream
- Place 2 pounds of chicken into a slow cooker. Top with the bottle of Brown Sugar & Cider Vinegar Simmer Sauce. Cover and cook on low for 8 hours, or high for about 4. Once cooked, shred the chicken.
- To assemble the nachos, place a layer of tortilla chips on a microwave safe plate or a baking sheet. Top with a layer of cheese, red onion, chicken, and tomatoes. Pour a layer of Sweet Hickory Bbq Finishing Sauce over the cheese. Repeat with another layer. Microwave or broil the nachos until the cheese is melted.
- Serve garnished with cilantro and jalapeno slices. Guacamole and sour cream are great for dipping.
What could you do with these sauces for weeknight dinner? Share your own recipe inspired by Kraft Recipe Makers’ sauces for a chance to win a $100 Visa gift card.
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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.