4 Ingredient Peanut Butter Cookies

Posted in Cookies by Meg's Everyday Indulgence

Sometimes during the holiday season, you get busy and stressed with your mile long to-do list. Right? So sometimes you need a really easy cookie recipe to whip up so that you can just get something marked off the dang list. That’s how I felt this weekend as I kept adding more and more things to my to-do rather than getting anything checked. I mean, seriously, getting an entire household ready for Christmas by the 22nd with a husband working late every night is kind of hard. But I was determined to get my Christmas baking done this past weekend so that Joel could take a bunch to work and I could deliver some treats to our wonderful friends.

I kept perusing my ever-growing list of treats then had the stupid idea of going on Pinterest…and found a gazillion more recipes I wanted to try. But it ended well because I found this super simple 4 ingredient peanut butter cookie recipe in the meantime and ultimately decided to pare down my list. I decided on cookie dough bites (pretty much my favorite thing ever), old fashioned iced oatmeal cookies, pretzel m&m rings, peppermint brownies (which I will share later this week) and these giant beauties. I baked them all up yesterday and promptly gained 4 pounds in the name of food blogging. I had to taste them to make sure they were good. Well, I’ve made the majority of the items on my list before so I guess I can’t put all the blame on you. Darn it.

While we’re on the topic of overeating, I’m kind of ready for the new year so I can get back on track. The holidays really throw me off and a new year brings revived discipline.

But let’s not talk about discipline now, let’s talk about thick cookies as big as your head. These cookies call for 4 ingredients which you may already have in your pantry. And you won’t guess the 4th ingredient….Bisquick. I wasn’t sure at first but was willing to try it since they were so easy and quick. And I’m so glad I did.

They are soft, thick and not too sweet or rich like a lot of peanut butter cookie recipes. Although the recipe calls to make them huge, you certainly could scale them down to fit on your holiday cookie trays. Make sure to try these simple recipe to help you get that next thing checked off the list!

4 Ingredient Peanut Butter Cookies
recipe from Averie Cooks

1 cup creamy peanut butter (do not use natural or homemade for these)
1 (14 oz.) can sweetened condensed milk
1 Tbsp. vanilla
1 cup Bisquick

1. In a stand mixer, stir together peanut butter, sweetened condensed milk and vanilla until combined. Add Bisquick and stir to combine.

2. Using 1/4 cup measure, roll balls and place on lightly greased cookie sheets. Smash halfway down with a fork twice, making a crisscross pattern. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 5 days.

3. When ready to bake, preheat oven to 350 degrees F. Bake for 13-14 minutes or until just set. Let cookies cool on cookie sheet for about 10 minutes so they can firm up. Cookies keep in an airtight container for 1 week.

11Oct2014

Crispy Baked Pork Chops {Clean Eating}

Posted in Pork by Meg's Everyday Indulgence

So, I haven’t had a full night’s sleep in a few months due to a certain little girl. A little girl that is going to be one next week! She should totally be sleeping all night, am I right? Well, she did last night and I have to tell you, I haven’t felt this good in a long time. I’m actually a pleasant person today. Have I told you me without sleep is not a pretty picture? For reals.

Getting enough sleep means I still have energy by the end of the day to cook a decent meal. And this meal totally screams fall to me. Hearty, pork chops covered in homemade whole grain breadcrumbs with a huge helping of broccoli mashed potatoes on the side.

And did I mention this deliciously filling meal is healthy and clean? You’re welcome.

Crispy Baked Pork Chops
recipe adapted from Sugar and Spice by Celeste

4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat

4 slices whole grain bread bread, torn into 1 inch pieces

3 medium garlic cloves, minced (about 1 tbsp)

2 tbsp. olive oil

Ground black pepper

2 Tbsp. grated parmesan cheese

1/2 tsp. minced fresh thyme leaves

2 Tbsp. minced fresh parsley leaves

1/4 cup whole wheat flour

2 eggs

2 Tbsp. Dijon mustard

1. Preheat oven to 350 degrees F. Meanwhile, place bread into a food processor and pulse until coarse crumbs form. Pour onto a rimmed baking sheet and drizzle with olive oil and garlic. Mix until well combined. Bake for 15 minutes, stirring halfway through. Let cool to room temperature. Bump oven temperature up to 425 degrees F.

2. Once crumbs are cool, mix in parmesan cheese, thyme and parsley. Next, set up an assembly line of ingredients. Place flour in a pie plate, mix eggs and mustard in another pie plate then breadcrumbs in another. Roll pork chops in flour, eggs then breadcrumbs and place on a greased baking sheet. Bake for 17-25 minutes or until cooked through (mine took 20 minutes).

7Aug2014

Chicken Roll-Ups {Lightened Up and Clean}

Posted in Chicken by Meg's Everyday Indulgence

Noah is starting preschool in less than a week. Seriously people, how did this happen? It seems like just yesterday he was my sweet little baby and now he’s four and uses words like ridiculous and spectacular. I’ve been looking forward to this all summer but now that it’s upon us I’m kind of freaking out. It will be nice to have some time to devote purely to Hannah and to just have one crazy child to handle but I’m going to miss his hilarious antics. Like the fact that he now says por favor and gracias instead of please and thank you. Or his one man band routine (he was playing four instruments at once, that’s talent). Or the fact that as I type this he should be napping but instead he’s singing “Timber” at the top of his lungs. It’s hard to be mad at the kid. But seriously, go to sleep kid or you will be a pill later….

So with the school year upon us, I’ve been on the hunt for healthy and easy meals to throw together on busy nights. I received a ton of new cookbooks and magazines for my birthday so I went right to them to solve my problem. This recipe originally called for ricotta and roasted red peppers as the filling but I decided to alter it a bit to make a chicken cordon bleu-esque dinner that was still clean and healthy.

This chicken dish looks fancy and complex but really is simple and quick to get on the table. And as you all know Joel hasn’t exactly been thrilled with my recent clean eating adventures but he really loved this meal. I made it last week and he has already mentioned a few times that he would love to have it on the menu again soon.

To keep it light but filling, I served this alongside some roasted cauliflower and grilled zucchini.

Chicken Roll-Ups
recipe adapted from Clean Eating Magazine

4 4-ounce chicken breasts,each cut crosswise into 2 thin pieces
1/2 cup ricotta
1 tsp. dried basil
8 thinly sliced low sodium and nitrate free ham
Salt and pepper
2 Tbsp. white whole-wheat flour
2 Tbsp. olive oil

1. Preheat oven to 400 degrees F. Line up chicken on a cutting board and lay a slice of ham on each. Combine the ricotta and basil then spread evenly over the ham. Roll up and secure each piece with a toothpick. Season with salt and pepper. Place flour in a shallow dish and dredge chicken through it, shaking off excess.

2.Heat a large skillet over medium heat and add olive oil. Add chicken and cook for about 3 minutes per side (until browned). Transfer chicken to a baking sheet and bake until cooked through, about 10 minutes. Carefully remove toothpicks and slice into rounds.

7Jan2014

Shredded Beef {For Tacos, Burritos and Such}

Posted in Beef by Meg's Everyday Indulgence

Growing up, I always thought my mom made the best tacos ever…and guess what? I still do. They are one of my favorite things she makes. This is THE shredded beef that makes those tacos so glorious. I never order tacos at a Mexican restaurant because they just never compare to hers and I am always left disappointed (same goes for lasagna, hers is bomb). Whenever she goes home to visit, this is the number one meal request for her to make.

And this shredded beef is so so easy to make. Basically sweat down some onions and garlic, sear a chuck roast, throw it all in a crock pot and cook it all day. Doesn’t get much simpler than that. I love this recipe for busy days and I make them often on gymnastics night. That way, we can come home and dinner is waiting for us.

Don’t think that this is just for tacos either. Whip up some burritos or enchiladas with it or go traditional with beef and noodles. All delicious. Trust me.

When I make this for my family, it always bring me back. I love that food can do that.

Shredded Beef for Tacos {Crock Pot}

3 lb. boneless chuck roast
1 medium yellow onion, finely diced
5 garlic cloves, minced
5 Tbsp. olive oil, divided

1. Heat a saute pan that is large enough to hold the roast over medium heat. Add 2 Tbsp. olive oil. Once hot, add onion and garlic and cook for about 5 minutes, or until softened and carmalization begins. Dump mixture into a crock pot.

2. Bump up heat of pan to medium-high heat. Add remaining 3 Tbsp. olive oil to pan. Sear chuck roast on each side until golden brown, 2-3 minutes per side. Place roast on top of onions and garlic in the crock pot. Add 1/3 cup hot water to the saute pan and scrape it to get all the browned bits off the bottom. Add water and browned goodness to the crock pot.

3. Cook on low for 8-10 hours or on high for 4-6 hours. Remove fat and shred.

6Dec2013

Penne Gorgonzola

Posted in Pasta by Meg's Everyday Indulgence

This past weekend, we took Noah to see his first movie in the theater. We saw Frozen and it was the cutest animated movie we have seen in a really long time (besides Despicable Me, I love those dang minions). It might seem silly but I found myself tearing up during the movie, watching him snuggle daddy and stick his hand in the giant tub of popcorn. It was a special little date for the three of us and I really enjoyed it. He is growing up way too fast and I don’t like it. Not one bit. Mmmkay?

I don’t have a good transition to the recipe so I apologize for that but I just had to share about our movie date.

Whenever we go out to an Italian restaurant, if Penne Gorgonzola is on the menu I almost always order it. I’m a sucker for a creamy, cheese drenched pasta and it was never something I thought about making myself. Well, until now.

I reduced the amount of gorgonzola because I only had a 5 ounce container but it ended up being a good thing. I think any more would have been too strong for us…it was the perfect amount of strong, stinky cheese for this household.

This recipe is simple and can be made in less than 30 minutes but is still fancy enough to serve to company. Or you husband and three year old. Then said three year old will find the big jar of sprinkles when you have your back turned and add a nice helping to his plate. Then luckily you will turn around before he gets to the rest of the plates. I always thought sprinkles made everything better but penne gorgonzola…not so much.

I hope you try this recipe out soon. Sprinkles optional.

Penne Gorgonzola
recipe from Taste of Home

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
5 oz. crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste

1. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

2. Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.

3. Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley

13Nov2013

Breakfast Potatoes

Posted in Breakfast, Side Dish by Meg's Everyday Indulgence

I have to say, this is one of our favorite recipes that we’ve tried in quite awhile. It seems kind of silly that something so easy can be a new favorite but they are just so good.

I have made them at least 4 times in the past couple months which is really saying something around here. A lot of times, we try a new recipe and then don’t have it again for months and months because I am always trying new recipes….but not this one. I seem to keep coming up with reasons to make breakfast for dinner (because fancy breakfasts don’t happen around here right now) just so we can have these potatoes.

These potatoes are super simple to throw together and easily customizable to suit your own taste. I like to keep them simple with garlic, paprika, salt and pepper but you could spice them up to accompany any flavor profile. Wouldn’t chili powder and cumin spiced potatoes be good with a southwestern omelet? Or dill potatoes with a smoked salmon and cream cheese bagel? Just think of all the possibilities!

Breakfast Potatoes
recipe from Our Best Bites

4 medium baking potatoes
1 small white or yellow onion, minced
2 Tbsp. salted butter
2 Tbsp. olive oil
1 tsp. smoked paprika
1 tsp. garlic powder
Freshly ground pepper, to taste
Kosher salt, to taste
About 10-20 shakes of Louisiana Hot Sauce

1. Bring a medium or large bot of water to a boil. While waiting for the water to boil, cut potatoes into 1/4″-1/2″ cubes. Add to the boiling water and cook for about 5 minutes or until they are slightly softened but not fully cooked. Drain and rinse in cool water.

2. Heat a large skillet (preferably cast iron) over medium heat. Add the butter and olive oil and heat until melted and bubbly. Add the diced onion and cook for about 1 minute or until the onions are softened. Add the potatoes in a single layer. Cook for 3-4 minutes (don’t even touch them) and then sprinkle with paprika, garlic powder, 10 dashes of Tabasco, salt and pepper. Using a spatula, scrape the bottom of the pan and flip as many potatoes as you can at once. You just want to handle the potatoes as little as possible so that you can get them super crispy.

3. When the potatoes have cooked for another 3-4 minutes, test them for doneness and seasoning; add more Tabasco, salt and pepper to taste. Cook until desired doneness is reached, flipping them the same way as before. It’s hard to overcook these potatoes, they should be a little crispy on the outside, but not burned. Serves 4-6.

4Nov2013

Individual Banana Chocolate Chip Oatmeal Cups

Posted in Breakfast by Meg's Everyday Indulgence

Today is my first day on my own with the kiddos. I would be a liar if I said I was completely confident and not scared. I know I can do it, but getting into the swing of things will be interesting I’m sure. Wish me luck.

So, in honor of needing quick and easy meals for the long foreseeable future, I’m bringing you all a yummy breakfast that can be whipped up in a flash. And it can easily be made gluten and lactose free for those with food restrictions. I love to make these when my nieces are visiting because they are really fun for kids to eat since they are mini. Who doesn’t love a mini version of something? It always makes thing better in my opinion!

Lastly, these are relatively healthy so you don’t have to feel so bad when you sneak a few too many pieces of candy from the Halloween stash.

Individual Banana Chocolate Chip Oatmeal Cups
recipe from Emily Bites

3 cups old-fashioned oats, gluten free
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 egg
1 ¼ cups skim milk, or almond milk to make lactose free
¾ c mashed bananas
1 teaspoon vanilla extract
¾ c semi-sweet chocolate chips

1. Preheat oven to 350 degrees and lightly spray 18 muffin cups with nonstick spray.

2. In a large bowl, mix oats, brown sugar, baking powder and salt. In another bowl, mix together the egg whites, egg, milk, bananas and vanilla extract. Pour wet mixture into dry mixture and stir until thoroughly combined. Stir in chocolate chips.

3. Divide evenly between the 18 muffin cups. Bake 18-22 minutes, or until a toothpick comes out clean and they are lightly browned.

Meg's Everyday Indulgence

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