Homemade Chewy Granola Bars

For some reason, I thought making homemade granola bars was going to be hard.  I'm not sure what I was expecting, but I surely didn't think it would be this easy.  All you have to do is prepare your ingredients. mix it all together, and press it all in to a pan.  They don't even have to be cooked!  They're no-bake!  Easy peasy.  You can mix in any kind of dried fruit or nuts or chocolatey goodness that you want.  Or, you can leave them plain and enjoy a simple chewy basic granola bar.

Not only did my daughter enjoy these as a tasty after school snack, I grabbed one on the go a few times as a quick breakfast on those mornings when we were running a tad behind on getting out the door for school.  And we can't forget my husband.  He munched on them as a midnight snack.

So, there you go.  Easy, yummy, customizable recipe that was enjoyed by everyone in the fam!  



Ingredients

• 2 1/2 cups crispy rice cereal
• 2 cups quick oats
• 1/2 cup add-ins - for example, chopped nuts, raisins, dried fruit, shredded coconut, etc., optional (I used chopped pecans and dried granny smith apples)
• 1/2 cup honey
• 1/2 cup brown sugar
• 1/2 tsp salt
• 2/3 cup peanut butter
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions

1. In a large bowl, combine the cereal, quick oats, and the add ins of your choice.
2. In a medium saucepan over medium low heat, stir together the honey, brown sugar and salt.  Continue stirring until the mixture comes to a boil.  Boil for 1 minute.
3. Remove the saucepan from the heat and stir in the peanut butter and vanilla extract until smooth.
4. Add the peanut butter mixture to the dry ingredients and stir it all together until it's completely combined.
5. Let cool for 10 minutes, then turn into a greased 9 x 13 pan (I used a glass baking dish and greased with butter).  Really make the effort to press the mixture down well.  Otherwise, the granola bars will fall apart while you're eating them.  I used the back of a spatula to help press it down, so that the granola bars wouldn't be all bumpy.  Top with the chocolate chips and press them into the granola bars.  (Next time I'll try putting the chocolate chips in the pan first, then pressing the granola mixture on top of them.) 
6. Cool completely before cutting.  

Notes

• I stored these in the pantry in a tupperware with wax paper between the layers.  They can be frozen as well, but they don't last that long around here!
• Source: Adapted from Chewy No-Bake Granola Bars found over at Money Saving Mom.

Grilled Marinated London Broil

If you're grilling out this weekend (as you should be...it's football season!), then you should pick up a london broil to add to your menu.  Although it has a reputation for being tough, this inexpensive cut of meat (with a tasty marinade and the proper carving technique) can be tender, juicy and super flavorful!  This is an easy recipe and one of our favorites for grilling.  Don't forget to allow time for the meat to marinade and absorb all of those delicious flavors!  The longer, the better.  Serve with a Grilled Baked Potato and a side salad and you're golden!  One of my favorite dinners!



Ingredients

• 2-3 lb london broil
• 1/2 cup low sodium soy sauce
• 2 tbsp honey
• 1 tbsp lemon juice
• 2 scallions, thinly sliced
• 1/4 tsp garlic powder

Instructions

1. Using a sharp knife, score the steak about 1/8 inch deep every 1/2 inch.  Make sure not to cut too deep!  Repeat in the opposite direction.  Flip the meat over and score the other side.
2. In a medium bowl, whisk together the soy sauce, honey, lemon juice, scallions and garlic powder.
3. Pour the marinade into a shallow dish (I use an 8 x 11 glass baking dish) and place the london broil into the marinade.  Flip the meat over to coat both sides.  Cover with plastic wrap and refrigerate for at least 1 hour (overnight is even better).  Flip the meat over halfway through the marinating time.
4. Remove the steak from the marinade and discard.  Bring steak to room temperature.  Preheat your grill to medium high heat.  Grill for 7-10 minutes per side, until desired doneness.  (Err on the side of more rare than well.  The longer you cook it, the tougher it will be.  Remember, it will go up a few degrees during the resting time.  You can always throw it back on the grill if it's underdone, but you can't undo an over-cooked steak!)  Let rest for 5-10 minutes before slicing.  Cut the steak on a diagonal cross grain and serve as thin slices.

Notes

• Source: Adapted from Western Broil found in All-American Low-Fat & No-Fat Meals in Minutes cookbook.

Cast Iron Skillet Chicken and Summer Vegetables

If you live in the south like me, you might be lucky enough to have a garden that is still producing summer veggies.  I am still getting pretty little cherry tomatoes, a few squash here and there, and my eggplant is still trucking along.  It makes me sad to see my summer garden slowing down, so I'm savoring the vegetables that it is producing for as long as I can.

I came up with this dish as a way to utilize the bounty from my garden as a fresh and beautiful accompaniment to inexpensive cuts of chicken; like leg quarters, thighs or drumsticks.  You can use almost any vegetables that you have on hand to customize this dish to your family's tastes.  With simply seasoned vegetables and juicy chicken, my whole family is satisfied, not to mention the fact that one pan makes preparation and clean-up are a breeze!



Ingredients

• 3 chicken leg quarters, 7 chicken drumsticks or 5 chicken thighs
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ¼ tsp garlic powder
• 2 tbsp olive oil, split
• 4 cups summer vegetables (pick one or use a few: squash, zucchini, eggplant, green beans, bell pepper, cherry tomatoes, mushrooms, onions, etc.)

Instructions

1. Preheat your oven to 400°.  Wash and cut your vegetables into bite sized slices or chunks.  Set aside.
2. Preheat 1 tbsp of olive oil in a large cast iron skillet over medium high heat.  Season the chicken with the salt, pepper and garlic powder.  Place skin side down in the skillet and cook for 5 minutes, or until the skin is golden.  Flip the chicken over and cook for an additional 5 minutes.
3. Fill in the gaps around the chicken with the vegetables.  (Don't be afraid to pile the veggies up.  They'll cook down.)  Drizzle the vegetables with the remaining 1 tbsp of olive oil and season with additional salt and pepper.
4. Bake in the preheated oven for 40 minutes, or until chicken reaches 180°.

Notes

• Source: Me
• If desired, you can add additional herbs to season your chicken and veggies. Try rosemary, thyme or parsley!
• Pictured: (left) Drumsticks with green beans and mushrooms, (right) Leg quarters with summer squash and red onion.

Rosemary and Olive Oil Dinner Rolls

Rosemary and Olive Oil Dinner Rolls are fresh homemade rolls that are seasoned with rosemary and flavorful olive oil.

When I have enough forethought, I love to make fresh rolls to go with our meals.  It takes some time from start to finish, but they're so worth the effort.  My favorite part about making fresh dinner rolls?  Because there's only four of us, I can make a recipe like this one and have rolls for the entire week to serve alongside dinner.  Works for me.

I love the delicious smells that fill the house and the delight on my daughter's face when I let her have one topped with butter when they're nice and warm right out of the oven.  If you haven't made fresh baked goods lately, you should make this recipe next.  They're pretty as a picture and they'll leave you wondering why you don't put forth the effort more often.  

Garlic Pork Roast

Have I got a good one for you, friends.  Let me tell you, I was so impressed with this roast!  When I was flipping through one of my many food magazines and I saw the recipe, it made my mouth water and I knew right away I was going to make it.

I was sure I'd love it, however, I have a man who is not a fan of pork (shocker, right?).  When I do decide to make pork, I have to dress it up somehow to get him to eat it.  And boy, was this a dressed up piece of meat.  I mean, just look at it.  Stuffing the roast with all of that yummy garlic and chopped fresh veggies was like putting lipstick on a pig. (Haha!  Like what I did right there?  I crack me up.)

It looks fancy shamancy, yet it's super simple to prepare.  You easily make this to serve when you're having guests, but it's totally doable for a weeknight dinner.  No reason not to try it!


Ingredients

• 1 3-4 lb pork roast 
• ½ cup medium green pepper, finely chopped
• ½ cup green onions, thinly sliced
• ½ cup celery, chopped
• 8 cloves garlic, minced
• 1 tsp salt
• ¼ tsp fresh ground black pepper

Instructions

1. Preheat your oven to 350°.
2. With a sharp knife, cut slits into the pork roast spaced about ¾ iches apart, creating deep pockets, but not cutting all the way through.
3. In a small bowl, combine the green pepper, green onions, celery and garlic.  Stuff the mixture into the pockets.  Sprinkle the roast with the salt and pepper.
4. Place the roast into a shallow roasting pan and roast for 1 hour and 15 minutes to an hour and a half, or until the meat reaches 160°.  The juices should run clear. (The timing will depend on how big your roast is.  It's always best to go by temperature, not time.)  Remove from oven, tent with foil, and let sit for 15 minutes before carving.

Notes

• Source: Adapted from Garlic Pork Roast in Taste of Home Magazine.

Overnight Pear Oatmeal

Overnight Refrigerator Pear Oatmeal Two Ways will give you breakfast inspiration for the whole week!

This post is sponsored by Libby's Fruits & Vegetables.

There are some women out there that love the 9 to 5 lifestyle.  They crave the career-woman way of life; thriving on a full day of work in lipstick and high heels, then seamlessly transitioning into mommy mode at the end of the day.  They are the go-getters.  The super-moms.  They make it look easy.

That woman is not me.  Not by a long shot.

I'm the stay-at-home, spit up on my sleeve, hair in a ponytail, yoga pants all day kind of girl.  How some moms manage to wake up, feed the kids, feed themselves (or at least get a cup of coffee), get everyone ready for school AND get themselves ready for work all before 8 am is beyond me.  (I applaud you, working moms!) 

I consider myself lucky to be able to be stay-at-home mom.  Just as much as I know there are some women who would rather jump off a bridge than stay at home all day with the kids, there are plenty of women out there who would love to stay home, but can't for one reason or another.  My husband is an amazing provider for our family, and although we are not rolling in the dough by any means, we live a comfortable life and I am extremely grateful for that.

I try to help save money in our household when I can, seeing as we are working with a single income.  One area where I can contribute to making the most of our money is with the grocery shopping.  I'm always looking for a deal, cutting coupons, and trying to get the best bargains that I can find.  While some might argue that it's hard to eat healthy on a budget, I think that it's possible to create meals that are nutritious and affordable on even the tightest budget.

I even started vegetable gardening this past year to provide organic veggies for my family and to help cut down on the grocery bills.  This is me this past summer when my garden was in full swing:

While it would be nice to grow all of the fruits and veggies my heart desires, I am no master gardener and I have my hands full with the four raised beds I've got going.  As a supplement to what I grow, I'll often stock up on frozen and canned fruits and vegetables to help keep my family within our budget.

That's why, when Libby's Fruits and Vegetables asked me to partner with them in their pursuit to help families solve their Dinner Dilemmas and Get Back to the Table, I jumped at the chance!  Whether you are the career parent or a mom/dad who stays at home like me, coming up with nutritious and affordable meal ideas for the fam every morning, noon and night can be daunting (especially during back-to-school time when your whole world is flipped upside down with the chaos of adjusting to a new routine).

All through back-to-school season, Libby’s is teaming up with all sorts of experts to solve a busy family’s dinner dilemmas. Want convenience but also nutrition? No time for your weekly grocery run? Want a meal that’s high on flavor and great on value? Whatever your dinner woe, Libby’s has the solution for you. One less thing for you to worry about.

As one of Libby's experts, I've come up with a fabulous breakfast idea using Libby's canned fruit that will keep your kids happy and healthy without breaking the bank (just over $1 per serving).  The best part?  You prepare this tasty oatmeal ahead of time, which takes some of the pressure off of you during your already busy mornings. One version is reminiscent of fall flavors (perfect for this time of year!) using greek yogurt and cinnamon, while the other is lightly sweetened with honey and accented by the earthy crunch of chopped almonds.  Both are amazing and both highlight the sweet delicious canned pears from the good folks at Libby's.  Try them both!

Ingredients  yields two servings for each recipe below

Vanilla Spiced Pear Oatmeal

• 15.25 ounce can Libby's pear halves in heavy syrup, drained 
• 2/3 cup quick oats
• 1/2 cup milk
• 1/2 cup greek yogurt
• a dash of vanilla extract
• 1/4 tsp ground cinnamon

-OR-

Honey Almond Pear Oatmeal

• 15.25 ounce can Libby's pear halves in heavy syrup, drained 
• 2/3 cup quick oats
• 2/3 cup milk
• 1 tbsp honey
• 2 tbsp raw almonds, roughly chopped

Instructions

1. In a medium bowl, roughly mash the pear halves with a fork. Add all of the remaining ingredients to the bowl and stir until combined.  Spoon into two bowls, tupperware, or small mason jars (if you're feeling trendy).  The individual portions make breakfast a breeze.
2. Refrigerate overnight and serve cold or warm it up.  Whichever you prefer! 

Notes

• Libby's makes it really easy for you to get their tips and recipes! Find Libby's on Pinterest, Facebook, Twitter or GetBackToTheTable.com! To join the conversation use hashtag #DinnerDilemma.  
• I received compensation in exchange for services rendered on behalf of Libby’s Fruits and Vegetables.  All thoughts and opinions are my own.

Caramelized Mushrooms

I recently posted a recipe for Homemade Sausage &Caramelized Mushroom Pizza that we absolutely adored.  Well, I decided that the fabulous mushrooms that topped that tasty pizza deserved their own post.  Mainly because they are good on, and as an accompaniment to, so many foods!

I love to eat them alongside a nice steak, mixed in with scrambled eggs, on top of a juicy burger, in a veggie wrap...I eat them with everything!  Seriously, they are amazing and so versatile.  And for those who don't eat mushrooms because of their texture, these will be the mushrooms to convert you into a mushroom lover.  They are beautifully browned and caramelized until they are almost crispy.  Yum and yum.

I always say that I need to cook more of them at a time because I nibble on way too many before they hit the table.  Addictively delicious!  Try them!  I'm sure you'll love them, too.



Ingredients

• 8 ounces fresh mushrooms, sliced
• 2 tbsp olive oil
• salt and pepper, to taste

Instructions

1. Place a medium skillet over medium-high heat to preheat.  Add a couple of tablespoons of olive oil to the pan and heat the oil.  Add the mushrooms to the pan in a single layer.  Season with salt and pepper. (Hot oil and a hot pan are important here, so the mushrooms will get nice and browned.)  Let cook for about 5 minutes without stirring.  
2. Stir the mushrooms around (they should be starting to get nice and golden by now) and reduce the heat to medium.  (At this point, you can throw a teaspoon or so of butter into the pan as well, if you like a buttery flavor!)  Continue cooking, stirring occasionally, for an additional 5-7 minutes or until they're as browned as you like them!  (I like mine cooked for a long time until they're almost crispy.)  Add a little more oil to the pan if they're not browning as much as you'd like.  

Notes

• Source: Me!

Skinny Baked Eggplant Bruschetta

Skinny Baked Eggplant Bruschetta uses crispy baked eggplant slices instead of toasted bread and is the perfect healthy alternative to classic bruschetta.

Last night a girlfriend of mine asked me to be a bridesmaid in her wedding.  Of course I said yes!  I am so thrilled that she wants me to be a part of her special day and I really couldn't be more excited about it.  As I sat on my couch after her phone call I began daydreaming about weddings; flowers, dancing, champagne and beautiful dresses. Then it dawned on me.  I'm going to be in her wedding photos in one of those beautiful dresses I was dreaming about (seeing as I'm a bridesmaid and all).  I want to make sure I'm looking my best for her big day!

I've been on a good trend as of late eating healthier than I have in quite some time. I've lost about 30 lbs since the birth of my son 10 months ago, but I've still got a ways to go before I'm in tip top shape.  It's been pretty easy sticking to a healthy lifestyle this summer thanks to our veggie garden.  Eggplant is one of the things that we're growing, so I've been preparing it in all sorts of different ways.

I decided that today for lunch I would continue with my healthy eating kick.  I made crispy baked eggplant slices and topped them with a light and fresh bruschetta topping. Skinny bruschetta!  It was perfectly delish!  The eggplant was a great alternative to the toasted bread slices used in traditional bruschetta and healthier, too!   If I keep making good choices like this, I know I'll be picture-ready on my friend's big day!

Crispy Polish Potato Pancakes

Crispy Polish Potato Pancakes are made with just a few simple ingredients and are cooked in a skillet until perfectly golden brown. They are finished with a little sprinkle of salt and served with apple sauce, sour cream, or traditional goulash.

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