Oat Ball Delite

If you haven’t tried these delicious oatmeal balls, then you are missing out!! They are healthy, sweet, and give you ENERGY! Cut out the coffee and caffeine, and trade it in for one of these instead. Your body will thank you later! 

YOU WILL NEED:

-1 cup of dried oatmeal

-1/2 cup dried coconut flakes

-2 tablespoons of chia seeds

-1/2 cup of dried flaxseed

-1/2 cup of chocolate chips

-1/2 cup of peanut butter

-1/3 cup of honey

  
Stir everything together in a bowl. Side note: these things are STICKY! You pretty much have to get into with your bare hands. Throw in some extra chocolate chips, and it’ll be worth it. 

Roll them into little balls as big or little as you’d like. Whatever tickles your fancy. Before eating, store in the refrigerator for at least 30 minutes so they will harden a bit, then enjoy!

You can store in the fridge up to five days, or freeze them! I freeze mine in individual bags so they are easy to grab on the go for breakfast every morning!  Quite frankly, they are a pretty nice sweet treat at night while I am relaxing and watching tv! 

  
Trust me, they ARE as delicious as they look! I am looking forward to enjoying them over the 3 hour season finale of the Bachelorette tonight! Who wins?! Are they still together? Can’t wait to find out! 
Happy Monday!!
Love Always,

Alyson 😘

Fiesta Chicken Salad

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My husband and I have a new favorite food, and it definitely isn’t what you think. Well, if you saw my above picture, then it was probably a spoiler alert. It’s a salad that will forever change your food palette. Yes, a salad. Here’s the recipe:


   Fiesta Chicken Salad

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Grab one ear of corn per person.

Since it is just my husband & me eating, I gathered 2 ears.

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Go ahead and slice the corn off the cob before cooking.

When the corn is hot it REALLY burns and makes it more like a Science Fair project.

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Throw your corn into the pan with one tablespoon olive oil. Also, throw some salt and pepper in the mix.

Do not turn the heat on yet, there are other things to be processed first.

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Gather a bunch of green onions (we like a lot).

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Chop them bad boys up.

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Grab a purple onion.

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Slice it if you desire.

You may also dice it, but we like to slice it.

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Go ahead and put your chicken on the stove (or grill).

Add 2 tablespoons of olive oil to the pan, then add the chicken.

Salt and pepper the chicken to your likings.

Grilling the chicken is a great idea, but if you have a cast iron skillet with the grill in it, then it’s just as delicious.

Once your chicken is turned on, then go ahead and turn the corn on High.

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In the meantime, rinse and dry your lettuce.

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Once your corn is browning, then it is time to remove from the heat.

We love when our corn is slightly brown..it gives it a whole new flavor.

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When your chicken is fully cooked (about 10 minutes on each side) remove from heat.

Chop into strips or cubes.

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Assemble your salad with the chicken, corn, purple and green onion.

Add cheese (we use pepperjack for a nice kick).

Add salsa ranch (1 tablespoon salsa per 1/4 cup ranch).

Creamy Mashed Potatoes

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Oh, Mashed Potatoes..How I LOVE you!

You’re always there for me when I need you.

Aren’t they great for a Thanksgiving side dish?

What is Thanksgiving without creamy, decadent mashed potatoes? Not American.

They can definitely be made ahead of time and then warmed in the oven Thanksgiving morning. Perfection.

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Cast of Characters:

Milk (3 tablespoons)

Mayonnaise (A heaping spoon)

Butter (1/2 stick)

Salt and Pepper to taste (I use a ton of pepper)

Yukon Gold Potatoes (4 )

Serves: 2-3 (I only did a serving for 2 since it’s just my husband and I who eat every night, but double the recipe or triple and quadrouple..whatever you do it’s great)! 

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DISCLAIMER** Another family recipe. You’re welcome!

Grab a pot of water and turn the burner on high to get a jump start to boiling while you begin assembling your potatoes.

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Wash your potatoes in warm water.

You technically don’t have to do this step since you are peeling the skin off, but again, it is definitely a clean-freak thing I have going on.

TIP** I use Yukon Gold potatoes. Russet potatoes don’t work as well for mashed potatoes. TRUE STORY. Go Yukon Gold, or Go HOME 🙂

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Grab a potato peeler and peel away until all the skin is gone.

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Slice and dice ’em baby!

I usually cut up the potatoes into smaller pieces because they cook quicker, but if you are cooking something else that takes awhile, bigger chunks will do.

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Bring them suckers to a boil and leave them boiling until they become soft enough to mash.

***FUN TIP–If you place a wooden spoon flat across the pot, the water will not boil over. Since I have a gas stove my wooden spoon turned black on the edge. True story. I am now not allowed to do this super fun trick anymore, says my husband. He doesn’t want me to burn the house down (which I don’t think would happen).

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Once the potatoes are ready for a good mashin’, drain them babies in a strainer.

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Go ahead and put your half stick of butter in the bowl you are going to use, so when you throw your steaming mashed potatoes in, the butter will begin to melt. Makes the mixing of the butta easier.

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Throw them into a bowl of an electric mixer.

You could totally throw them into any bowl and use a hand mixer or mash them by hand, but I love letting the mixer do the work for me.

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Add your heaping spoon of mayo.

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And your 3 tablespoons of milk.

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Salt. I start out with a couple of tablespoons and after the potatoes are mixed I taste test them and keep adding what is missing.

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Pepper. Again, I add A LOT. Just shake shake shake until you think you’ve gone too far. Seriously.

I usually start off with 3 tablespoonish and keep adding as I go, but it’s a lot.

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Stir it all up and walla! Perfect, creamy, decadent mashed potatoes.

If you want to prepare these the night before and then warm them up in the oven, just use an oven safe dish. Cover with foil. Place in a 350 degree oven for 20-30 minutes until warm.

ENJOY!

Perfect Pot Roast

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Who likes a good, easy roast?

Who likes recipes that only dirty up ONE pot?

I do! I do!

Here is THAT recipe:

It has been in my family ever since I can remember. One of my favorite family recipes!

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Cast of Characters:

Rump Roast (your choice of size)

Carrots (I use 3 carrots for 2 people)

Potatoes (I use 5 potatoes)

Salt (1 tsp)

Pepper (1 tablespoon)

1 pack Beefy Onion Soup Mix

1 Can Cream of Mushroom Soup

2-3 cups of water

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First, I like to rinse off my rump roast with water.

It’s just something about red meat in those nasty package juices that does it for me.

It makes me feel better.

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Place your rump roast into a pot.

I love cooking with cast iron and it works great for a pot roast.

I swear it tastes different in this kind of pot, but any oven safe pot will do.

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Go ahead and rinse your veggies.

I use potatoes and carrots, but onions go great in this recipe too.

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Cut up your carrots into thirds.

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Make a smiley face out of your potatoes.

I mean, you just half them but smiley faces make them taste better.

Promise.

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Throw your carrots and potatoes into your pot.

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Add your 1 teaspoon of salt

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and your tablespoon of pepper

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Mix your beefy onion soup mix with 2-3 cups of water.

I usually start out with 2 cups and check the roast halfway through cooking and add more water if needed.

You want your pot to always be half full of water (or a little less than half) halfway through, so it doesn’t dry out.

Plus, you’ll have more gravy that way.

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Add the cream of mushroom soup to top it off..

I am VERY aware this looks disgusting, but I promise it is AMAZING once all is said and done.

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Be sure you cover your pot with a lid of some sort…

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Put into a 325 degree oven for 4 hours

I usually check the roast after 2 hours to make sure there is enough water.

You want that gravy when it’s done!

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Then, cut your roast and serve!

You don’t even have to take it out of the pot.

How is that for easy?

You can also put into a crockpot and turn on low for 6-8 hours while you are gone to work or running errands.

It doesn’t get much easier than that.

ENJOY!!

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