I guess it's time to make this blog official

I've gotten lots of questions. A handful of you already know. But for the rest of you, here's the news...

(If you would rather skip the rambling, just scroll 'til you get to the big bold letters)

If you didn't know, the reason for my jaunt to Colorado was to interview for a nurse residency spot in the flex pool at Children's Hospital of Colorado...which is kind of a big deal. It's one of the best Children's hospitals in the nation. They only hire 35 new graduate nurses total...like for the whole hospital...and it's huge. And pretty. And new. It's the dream job. I had applied for the position during my last semester because I really wanted to get out of Oklahoma. I think I just really wanted to graduate. But I was looking for jobs in Colorado amongst other places...

I had also applied for a position at the Children's Hospital here on a unit that one of my classmates worked on. She had mentioned it to me, and the start date sounded great (I would be able to go on my summer travels and still have plenty of time to get things together before beginning), so I figured why not. I also had a very wise professor and roommate suggest to me that I stick around for a while. I had my first interview before school was out, and it went great. It was the kind where you just feel really good about it. A couple of weeks later, I had the second one (with different people), and I honestly didn't feel as great about it...but the next day I had an offer! 

I wasn't sure what to think of it at the time, but I got more and more excited about it as time went on. I was pretty sure I wouldn't hear anything from Colorado. But then they called. And I didn't know what to think about that either. It had been THE dream. The college roommate was helpful again. I decided to go ahead and go interview. Check things out. It helped that it was the same week as the family reunion. The interview (which included a written exam--like written as in paper and pencil) went well. 

I knew what my choice would be...

I'M STAYING IN OKLAHOMA!

I think I knew what I wanted before I went to Colorado. But after finding out that I'll actually be able to do more of what I want here, I'm more sure about my decision to stay. Not to mention, I get to work with some of my favorite people. That's really what it comes down too. People are what matters. 

There's obviously been a lot of thought, consideration and prayer going into all this. I feel like staying here is the thing to do because it's not anything I would have ever planned, but it's all worked out so perfectly. Everything fell into place perfectly. How often does that happen? And as I was contemplating what I was going to do, little things kept popping up...like this:

There were other things too, but I managed to pin that one so it's handy. I'm staying here. I'm so grateful for the opportunity I had in Colorado, but..."At the end of the day, faith is a funny thing. It turns up when you don't really expect it. It's like one day you realize that the fairy tale may be slightly different than you dreamed. The castle, well, it may not be a castle. And it's not so important that it's happy ever after, just that it's happy right now. See once in a while, once in a blue moon, people will surprise you, and even once in a while, people may even take your breath away." And if you know where that quote is from, you know why we are friends. Now, I need to find a place to live... 

--cat

      

Adventures in Denver & Stafford

I guess it's been about a week since I've been back from my most recent adventures. The journey with the family began on the 16th, as we headed for Denver, CO (the brother was quite a trooper in agreeing to spending 10-ish hours in the car on his birthday). We are blessed to have cousins in the Denver area, who let us crash at their house for a few days. I was also thankful to enjoy someone else's good cooking! The weather was spectacular. Cool evenings and mornings. Warm days. No humidity. I'd forgotten how nice it is to be able to do your hair in the morning and have it stay that way all day. I definitely enjoyed doing X2-Yoga outside the evening we arrived. Simply wonderful. 

On Monday afternoon, we went down to the flagship REI store...I could do serious damage there...and then walked along the South Platte River in Confluence Park. It's a great little area. Complete with little beaches for tanning. On Tuesday afternoon, we headed into the Cherry Creek area to hit up some local eats. Lunch was at The Cherry Cricket, which has been on Food Network's "The Best Thing I Ever Ate" and "Man vs. Food." It's basically a pub, known for it's build-your-own burgers. I asked the waitress what she recommended and ended up with a turkey burger with bacon, jalapeños, and cream cheese. It was good. We shared an order of "Frings" (half fries, half onion rings), and those were good too...and usually I'm not big on fries, so that says something. We went to the Cherry Creek Mall for a bit. It's a pretty great mall. We polished the afternoon off by going to the Bonnie Brae Ice Cream Shop. Oh my goodness. Seriously the best. There's tons of flavors to choose from. I ended up with tiramisu. And it tasted exactly like a really good tiramisu. Except it was ice cream. Mind blown. 

On Wednesday, we headed for Stafford, Kansas (a very small farm town) for a family reunion at Prairie Oaks Inn on The Flying M Ranch. Same place as two years ago. There were over 50 of us. Plus several animals. Serious excitement.   

This is Lou Brock Field. Also where the brother and I ended up doing Combat on Thursday afternoon...as there was no place inside to do it. I don't think I have ever sweat so much in my life. And it gets pretty toasty doing Zumba in OC's Barn. 

One of our mornings was spent on a picture scavenger hunt. The last part of the hunt was to find something unique and take it back to where we were staying to be judged. What my team wanted to do was borrow the sign in the picture above. It's funnier if you've been to Stafford. What we ended up with is in the picture below. While going out to get the sign, I ended up in the mud. I had to clean up some to get back in the car, so there was considerably more mud on me than what's pictured. This does not happen. I was never a kid who played in the dirt. So, my muddy self ended up being our group's unique thing...and we won!!! 

The day before we arrived at the reunion, one of the cousin's miniature schnauzers had puppies. Nine. That is a lot. So during the week, we all got to help bottle feed the little guys. I remember, as a kid, wanting to have a litter of puppies or kittens... I think I'm good. It was definitely fun helping out, but I wouldn't want to be the one responsible for feeding 9 puppies every couple hours. They are really cute though...

I admit, I stole the last couple of pics from an uncle. The first one is just of the sandy, gravely road that the ranch is off of. It makes for a pretty run in the evening. On our last night, I managed a 4 mile run around the square mile of land the ranch is on. I hadn't run in forever. I'm not a runner. The most running I've ever done before would be a 5k (like 3.1 miles) on a treadmill. But I hadn't gotten to work out that day, and, at that point, running was really the only option...so I went for it. I was surprised at how well I managed. It look about 40 minutes, which isn't epic, but I was going against 20+ mph wind and sand on the 3rd mile. It feels great to be fit enough to say, "Hey, I don't run, but I'm going to go run 4 miles now just because I feel like it." Thank you, P90X and Insanity. I actually really enjoyed my run. Had some good tunes going. It was rather peaceful. 

   

This last one is just a pretty picture of the sun setting over the pond at the ranch. The pond is great for kayaking, fishing, paddle boating...some people like to swim in it...not so much me. I went to the pool. 

I think there may be an announcement of sorts tomorrow...

Baked Lime Tilapia with Quick Cilantro Lime Rice

It's finally Friday! Does anyone else feel like this has been a really long week? Apparently, now that I've passed the NCLEX, I'm done house-sitting, and I'm back from traveling, I have more time than I know what to do with. I'm really trying to enjoy this time...my last real summer...before I start working. But, I am a apparently not very good at relaxing and chilling. I've managed to get through seasons 2 & 3 of Downton Abbey (well, I have one episode left), but only while I bake, clean, and craft. Otherwise, my only form of entertainment has been exercising. A little reading too, I guess... 

Dinner tonight was a wildly successful. I was kind of surprised when the brother found the tilapia thawing and said, "You're making tilapia? How did you know? It's like you read my mind!" I feel like he normally complains about fish...so this was weird. Anyways, the tilapia turned out wonderfully flavorful and delicious. Everyone enjoyed it. And it's so simple. On the side, we had your basic steamed veggies, and a quick cilantro lime rice...also tasty. 


Baked Lime Tilapia
Adapted from Bobby's Baked Tilapia

Ingredients:
EVOO
3-4 tilapia filets (6-8 oz each)
1 lime, grated zest and juice
Freshly ground sea salt and black pepper to taste

Directions:

• Preheat oven to 375 degrees. Drizzle/coat the bottom of an oven-safe baking dish with EVOO.
• Combine lime zest and juice along with the salt and pepper in a shallow dish/bowl (pie plate works well). Dip the filets in the mixture and place in the baking dish. Pour the rest of the mixture over the top of the filets in the baking dish.
• Bake for 12-15 minutes or until done.

Enjoy!

Quick Cilantro Lime Rice

Ingredients:

2 cups brown minute rice

2 cups chicken stock (more flavor) or water (less flavor)

Zest and juice of one lime

Salt and pepper to taste

2-3 TBSP fresh chopped cilantro 

Directions:

• In a microwave-safe bowl, combine everything except the cilantro.
• Follow the cooking instructions found on the rice box.
• Add in the cilantro. (You can cook it with the cilantro, but it won't have that pretty green color.)

Apple Peanut Butter Snack Bars

It's no secret that I love peanut butter. And I like baking things with peanut butter. I was pretty excited when I came across these yummy Apple Peanut Butter Snack Bars on Pinterest. Not only do they have peanut butter, they do not have flour or refined sugar...and they taste great! If you get the right oats, they can even be gluten free. Score, right? I think so. I adapted the recipe from Happy Healthy Mama. Basically, I just added a little extra cinnamon because I like it. The bars are very soft and a little gooey. Super easy to make. They are extra good with extra peanut butter on top. (I'm serious about my peanut butter fetish. At one point, I was going through 2 pounds a month. Easy. Sometimes more...) These bars make a great afternoon snack, or you could cut them larger for breakfast. Enjoy!


Apple Peanut Butter Snack Bars

Ingredients:
2 cups old fashioned oats
1 cup shredded apple (1 medium apple)
1/4 cup natural creamy peanut butter
1/2 cup local honey
2 eggs
1 tsp cinnamon
1/2 tsp natural vanilla

Directions:

• Preheat oven to 350 degrees. Grease an 8x8 or 9x9 (depending of if you want them thicker or thinner...I went with thicker) baking dish and set aside.
• In a medium bowl, combine all ingredients and mix well. Transfer the mixture to the baking dish and press it down evenly.
• Bake for 20-25 minutes, until the edges are slightly browned. Allow to cool before cutting into squares.

Roasted Zucchini & Black Bean Enchiladas with Goat Cheese

Well, I am back from my adventures in Colorado and Kansas (I'm sure there will be a post coming soon). I think this week's Meatless Monday meal may be my favorite...although, they've all been really, seriously good. I slightly adapted the recipe from Sprouted Kitchen, using enchilada sauce from Tide and Thyme. These enchiladas and flavorful and filling. The goat cheese is perfect. I used some soft, white corn tortillas from Sprouts, which were particularly delicious. Probably my favorite corn tortillas ever. I am really glad that the brother is off at camp this week, because I don't have to share these with him...although I did have to mow the lawn...eh, still worth the extra enchiladas. 


Roasted Zucchini & Black Bean Enchiladas with Goat Cheese

Ingredients:
3 large zucchini, 1/4" diced 
EVOO
Lemon pepper
Garlic salt
Onion mixture left from making the enchilada sauce*
1 15 oz can black beans, drained and rinsed 
5 oz soft goat cheese
8-10 corn tortillas
Red enchilada sauce (click here for recipe)

*If you choose to buy your enchilada sauce, use 1 small onion, diced, instead.

For serving:
2 avocados 
1 bunch cilantro, chopped
Squeeze of lime

Directions:

• Preheat the oven to 425 degrees. Place the zucchini on a rimmed baking sheet; drizzle with EVOO and sprinkle with lemon pepper and garlic salt. Toss it around to coat the zucchini. Roast on the middle rack for about 30 minutes until the edges are brown. Reduce heat to 375 degrees.
• In a large bowl, combine the onion and black beans. Crumble 4 oz of the goat cheese into the bowl. Add the roasted zucchini and mix. 
• In a rectangular baking dish, pour 1/2 cup of the enchilada sauce in the bottom. Working with one tortilla at a time, fill it with a rounded 1/4 cup of the filling and roll it up; place it seam-side down in the baking dish. Continue with the remaining tortillas, squeezing them into the dish. 
• Brush the tops of the enchiladas with EVOO. Pour the remaining enchilada sauce over the tops. Crumble the reserved goat cheese over that. 
• Bake for about 20 minutes. Top with chopped cilantro, avocado and squeeze of lime. 

Enjoy!

In the meantime, I have just pulled out some yummy-smelling Apple Peanut Butter Snack Bars (flour and refined sugar free) from the oven. I've also been catching up on Downton Abbey and the old House of Cards...if someone has the new version of that, let me know.    

White Chocolate Raspberry Cake

The brother turns 18 tomorrow! I am so old. We ended up celebrating today because I'll be OTR tomorrow. We went to The Garage for lunch. Which, if you're in Edmond and want a burger, is definitely the place to go. I love their turkey burgers. And sweet potato fries. I was feeling adventurous today, so I got the new "Sticky Fingers" burger, which has peanut butter, bacon, colby jack, and sweet jalapeño relish. I wasn't sure about how it would taste, but I LOVE peanut butter...so I went for it. Great decision. New favorite. 

He told me a few months ago that he wanted some kind of white cake with a raspberry filling and white chocolate. And I made fun of him for wanting a girly cake. He has a thing for girly cakes. For one of his previous birthdays he wanted a legit strawberry cake, so I made Bobby's Lighter Simply Delicious Strawberry Cake. Great cake. Also very pink. So, I laughed because I had planned to do some kind of manly Dr. Pepper cake, but no, he wanted a white cake with raspberries. Bless his heart. I have been trying to decide how I would pull this off for months. Literally, I live for birthdays so I can make cake. My Pinterest feed had been full with white almond sour cream (WASC) cake, which involves taking a white cake box mix and adding stuff to make it taste like wedding cake. But I'm in this anti-box-mix phase because I like to avoid additives and preservatives and artificial whatever. I ended up finding a recipe for homemade white cake mix from Chickens In The Road. So, I took that and added the extra stuff for the WASC wedding cake, except I changed a couple things...don't tell...he liked it. What I came up with: three delectable layers of white cake, separated by raspberry laced white chocolate, smothered with a perfectly sweet and fluffy white chocolate buttercream frosting, and topped with fresh tart raspberries.

White Chocolate Raspberry Cake

For the Cake:
3 3/4 cups plus 2 TBSP cake flour
3 cups sugar
1/2 cup non-fat dried milk (like the kind by Organic Valley)
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/3 cups water
2 TBSP coconut oil, melted but not hot
1 tsp vanilla
1 tsp almond extract
1 cup Fage Total Greek Yogurt
4 large egg whites

• Preheat oven to 325 degrees and prepare 3 8" round cake pans.
• In a large bowl, combine the dry ingredients and mix.
• Add the remaining ingredients and mix on medium for about 2 minutes.
• Pour into greased and floured cake pans.
• Tap the pans gently on the counter to bring the air bubbles to the top.
• Bake for about 25-30 minutes, or until a toothpick comes out clean.
• Let cool in pans for about 10 minutes before inverting onto wire racks to cool completely.

For the Filling:
Seedless raspberry jam (from your local natural food store)
3-6 oz Velata premium white chocolate
1-2 heaping spoonfuls Fage Total Greek Yogurt

• In a small bowl, microwave the Velata in 30 second intervals until melted. Cool slightly.
• Combine yogurt with the Velata and mix.
• When the cake has cooled, spoon raspberry jam on the top of the bottom layer and spread evenly. Top with half the Velata/yogurt mixture. 
• Place the middle cake layer on top, securing with toothpicks, and repeat.
• Place the top cake layer on and secure with toothpicks.

For the Frosting:
6 oz Velata premium white chocolate
1 cup unsalted butter, softened
2 1/2 plus cups of powdered sugar
1/4 cup Fage Total Greek Yogurt 
1/4 tsp vanilla
A pinch of salt

• Melt the Velata in the microwave (directions on pouch); set aside.
• Cream together the butter, sugar, vanilla and salt.
• Add in the chocolate and beat.
• Fold in the yogurt, and then beat the frosting on high for about 5 minutes. It should be nice and fluffy!
• Do a thin layer of dirty frosting over the entire cake. Place the cake in the fridge until the frosting hardens.
• Use the rest of the frosting to make it pretty!
• Top with fresh raspberries!

Mocha Brownies

Last night, I went to a cookout, and had a great time with several friends. It was very fun, and relaxing, especially after what I thought would be a lazy afternoon, turned into sheer craziness...to say the least. It had been a good day. I had my coffee. I'd worked out. I went to the dentist. I was cavity free. I had made the Pioneer Woman's "Mocha Brownies," and they were ready to go. I was contemplating if I should start watching a season of some t.v. show. Then, the brother and I ended up going to pick up the mother's car from the shop. He went home. I headed to the store to pick up a few things for his birthday cake. I get a call from him, "Um, you need to get dessert...for tonight...your dog ate the brownies." It's amazing how quickly your day can turn around. I had like 2 hours to get in and out of the store (which was super busy) and bake another batch of brownies. You'll notice I have two pictures... The first is a brownie from the first batch, the second from round two. 

Round one: I one-and-a-halfed the brownie recipe, so there would be enough for a 9x13 pan and still be thick. These took around an hour to bake. I halved the frosting recipe...which is almost unheard of for me. I love frosting. A lot. But not everyone feels that way, so I halved it...and there was plenty. I did, obviously, manage to sample one before my dog did. Pretty delicious. The brother approved as well. However, it was a little "cake-y" instead of gooey brownie-y. That might just be me, though.

Round two: Considering the time crunch, there was no way I could make the thick ones again. I did a single recipe, omitting one egg (so they would be more gooey). I baked them in a 10x10, making them thinner and baked within 30 minutes. I halved the frosting recipe again. They didn't have as much time to cool, and the frosting didn't get to set before I had to cut them...so they weren't super pretty. But still tasty. 

The winner? I guess it depends on if you like cake-y or gooey brownies. These are fairly rich...to most people. I can usually put down "rich" desserts like no ones business, so I'm probably not the best judge. I wish the coffee flavor had been stronger... I used an extra bold Italian roast, but I think I would recommend a shot or two of espresso. 

Click here to get the recipe from The Pioneer Woman's website. Enjoy!

Game Day Burlap & Ribbon Wreath

I got a little crafty last week and made this wreath. My inspiration came from Etsy via Pinterest and retails for $65. I was able to make it for about $25 and had ribbon leftover. Just hit up Hobby Lobby when all the ribbon is 50% off. It was really pretty easy. I think it turned out pretty well, except for the horrid shade of orange and the phrase "hook 'em" which makes me gag a little. The family loves their burnt orange & Longhorns. I do not. will one day have my own, made with crimson & cream...Boomer Sooner! 

Supplies:

• Wire wreath frame 
• Burlap ribbon (I like the wired kind)
• Wide ribbon for hanging
• Accent ribbon of choice 
• Small wooden plaque thing (they come in packs of 2 at Hobby Lobby)
• Wooden football
• Acrylic paint of choice
• Scissors
• Paintbrushes
• Good glue
• Stapler 

Process:

• Weave the burlap ribbon in-and-out of the wreath frame. Don't worry about making it super tight. 
• Cut pieces of accent ribbon and tie them on. As many as you want. There's really no technical way of doing it. 
• For the football, I used a Sharpie to write with and used paint to do the circle things around the edge (kind of hard to see in the pic).
• For the rectangle, I painted it my main color. Then I used white paint for the letters, which have little black paint accents and burnt orange polka dots. I basically just free-handed it.
• I used Gorilla glue to attach the football to the rectangle. 
• I tied a wide white ribbon through the back of the wreath frame, leaving a loop at the top for hanging and a little extra hanging out the bottom.
• I used a normal stapler to attach the sign to the ribbon. 

Ta-da! 

Apple, Goat Cheese & Spinach Stuffed Chicken

I made some yummy chicken this past Tuesday evening as kind of a "last supper" before two days of camp food. I looked at several recipes online and took out what I didn't like (like breading and frying) and put together the things I did like. I was pretty excited about it. I don't believe I've ever done stuffed chicken before. My favorite party was beating the chicken breasts with a mallet. It's really pretty fun. I kind of expected the brother to be weirded out by the apples and spinach, but he said it was "fantastic." Score. Of course, I thought it was pretty good too. I'll admit, though, I'm a little weirded out by having my chicken wrapped around something. Not as much as I am by having it cubed (I actually won't eat cubed pieces of chicken...), but still. I really prefer chicken that is a piece, sliced, or shredded. Judge me. The flavor of this chicken was so good that I could getting over weird part. Also, it smells amazing while it's baking. Enjoy!


Apple, Goat Cheese & Spinach Stuffed Chicken

Ingredients:
4 chicken breasts
4 oz goat cheese
1 apple, cored and finely diced
2 cups of spinach, chopped and steamed
Salt & pepper to taste

White Wine Sauce:
2/3 cup white wine
1/2 cup natural applesauce
2 tsp agave nectar
1 tsp corn starch
2 TBSP water 
Rosemary, sage, salt & pepper to taste

Directions:

• Preheat the oven to 375 degrees and prepare like an 8x8 baking dish.
• Place the chicken breasts between wax paper and pound (I used a mallet) until they're about 1/4" thick. Season with salt & pepper.
• In a bowl, mix the goat cheese, apple, and spinach. Evenly divide the mixture between each chicken breast. Fold over or roll up each piece. Place in baking dish.
• Bring the wine, applesauce, agave, and seasonings to a boil in a small saucepan. Reduce heat to medium-low and simmer for about 5 minutes.
• In a small bowl, whisk together the corn starch and water until smooth. Add to the sauce to thicken it a little. 
• Pour the sauce over the stuffed chicken. Bake for about 35 minutes or until done. 

*A good variation would be to simply place the apple/goat cheese/spinach mixture on top of the chicken breasts to bake. While that's happening, you could make your sauce to serve on top or on the side. Whatever you like!

I can do anything for 48 hours

"I can do anything for 48 hours." This is what I told myself when I agreed to be camp nurse for up to 125 1st-3rd graders this week. I was honored by the fact that a family friend thought I'd be good for the job and had told the camp director to holler at me. Growing up, I went to camp in Minnesota. Being the little diva that I was, I spent a lot of time in the infirmary. You get pampered in the infirmary. You also avoid things you may not want to do. It also helps if your mom is the camp nurse. Anyway, I had a fairly good idea of what camp nursing entailed. On the other hand, I had no idea what to expect. I was going somewhere I'd never been with people I'd never met. But I can do anything for 48 hours. 

When I got to camp, I soon found out that I had a partner in crime. Fantastic. I was also immediately welcomed and treated like family. I felt like I'd known these people my whole life. This is what is so great about Oklahoma. The people are wonderful. Then you get to talking, and you find all these connections. It's crazy. 

As it turned out, there were just about 85 campers, and they were pretty easy going. The director and staff do a great job of keeping the kiddos busy and entertained, so they don't have time to think about being homesick. Really, the kids were great. No problem. Turns out, my real challenge was critters. Short story--I can now kill spiders like a boss. I'm very proficient. I am also a baby scorpion slayer. I think my Combat workout has proven itself useful. 




















Possibly more impressive than my new-found killing abilities...my packing skills. In the picture, you will notice that I took a carry-on suitcase. Yes, carry-on. Included items: jeans, sweats, shorts, pjs, 3 tops, a rain jacket, travel fan, towel and washcloth, twin bedding, a pair of shoes, and toiletries. Still probably more than I needed. As I packed this, I wondered what in the world I ever took on youth group retreats. Because, for less than 48 hours, I would pack a 30" upright and a large duffle. Seriously. To the guys that had to load the trailer, and the ones I recruited to carry my bags to my cabin--thanks for putting up with that. I have changed my ways.

Bottom line, I had a good time and met some great people. I am glad to be home to my plush bed with no spiders or scorpions.   

Spinach Stuffed Sweet Potato

I am digging this Meatless Monday business. Don't get me wrong, I LOVE a good piece of meat. Especially something nice and juicy off the grill. But I like Meatless Monday because then it somewhat narrows down the options for what to cook...kind of...maybe I'll start Fish Friday too. This was a Pinterest find. I decided I should probably make it this week since the brother is still gone, and he doesn't like sweet potatoes or spinach. I think they turned out to be quite delicious. I did change up the original recipe a little bit by just omitting the water chestnuts (who really likes those anyways?), and I "baked" the potatoes the first time around in the microwave (instead of in the oven)...because we have a really great 1-touch sensor setting thing that works really well (and it's really easy). Enjoy!


Spinach Stuffed Sweet Potato

Ingredients:
2 large sweet potatoes
2 cups spinach (fresh or frozen)
1/4 cup plain Greek yogurt
1/2 cup light ricotta cheese
4 cloves garlic, minced
1/2 cup onion, finely chopped
Parmesan cheese for sprinkling
EVOO for drizzling your pan
Salt & pepper to taste

Directions:

• Bake your sweet potatoes in the microwave or oven, whichever you prefer. If you use the microwave, go ahead and preheat your oven to 250 degrees.
• Meanwhile, drizzle a saute pan with your EVOO and heat it up. Add onion and garlic and cook until the onion is becoming translucent. Add the spinach and cook until it just begins to wilt (fresh) or thaws (frozen). 
• In a large bowl, combine the yogurt and ricotta. 
• When the sweet potatoes are done baking, slice them down the middle and scoop out some to mix with the yogurt/ricotta mixture. Don't scoop out too much...you want it to hold it's shape. Place the skins in a baking dish.
• Add your onion/garlic/spinach mixture to the yogurt/ricotta/sweet potato one and mix it together. Add salt and pepper to taste.
• Spoon the mixture into the skins and bake until warmed through. (I think I just did about 15 minutes.)
• Sprinkle the parmesan on top and put back in the oven until the cheese is melted and bubbly.

Spicy Italian Chicken

I made some Spicy Italian Chicken for dinner last Sunday. It's incredibly easy and tasty. The chicken turns out tender, juicy and flavorful. It's also really easy to shred, so you can use the leftovers in street tacos, casseroles, sandwiches, or whatever. The original recipe (which I obviously found on Pinterest) calls for cream of chicken soup, cream cheese, and a package of Italian dressing mix. I cleaned it up a little bit by using my S.O.S mix, Greek yogurt, and a homemade dressing mix. De-lish. 


Spicy Italian Chicken

Ingredients:
4-6 frozen chicken breasts (depending on size)
8 oz plain Greek yogurt
1 S.O.S. mixture, prepared
1 homemade Italian dressing mixture

Directions:

• Place the chicken breasts in your slow cooker. 
• Mix together the other ingredients and pour over chicken.
• Cook on low while you sleep.
• Turn to warm when you wake up.
• Lunch is ready whenever you want it!

Banana Bread Bars

I totally meant to post this yesterday, but yesterday didn't really go as planned because Friday night didn't really go as planned. We spent the early evening hours in "tornado mode," and watched as another one tore through the OKC metro. I was about to go to bed when there was banging on the door. Generally, banging on the door late at night doesn't mean anything good. Especially in a storm. Turns out, the creek by the house was just about full (we were seriously flooded out in June 2010). So then, we had to switch to "flood mode" (basically get everything that's important and below waist level up higher). Got that done, went out to check the creek, and it was still rising, the rain still falling. Decided it would be better for me to take the dogs and go, just in case. Most terrifying drive across town ever. Anyway, nobody got sleep and the water got up into the yard and driveway before it finally stopped raining. SO thankful the house stayed dry! I really would rather not spend another summer on flood clean-up. I finally went to bed around 0730 on Saturday, so I missed the 0900 wedding I was planning to go to. Then, I had to spend the afternoon putting things back. I had a great evening though! I got to go to dinner and catch up with a friend. And also do Yoga-X. Love. 

Now...Banana Bread Bars...

At one point, my Pinterest feed was flooded with a recipe for Banana Bread Brownies from omg! I Love to Cook. I resisted repinning them for a long time, but it eventually happened. As luck would have it, there was a potluck last week and we had several bananas and sour cream that needed used up. Perfect. I decided to call them "Banana Bread Bars" because they remind me of the Applesauce Bars I've made, except, of course for being more banana-y. Also, as delicious as they are, they don't remind me of a brownie at all...but that could be because I only make gooey, fudge-y brownies. In reality, it's probably more of a "banana bread sheet cake," but that's not as catchy.  

Bottom line-- Delicious. Like the mentioned Applesauce Bars, I think they get better (more moist) with a little time...so you can definitely bake them 2-3 days in advance. Also, it's unfortunate that you could not smell these baking. So good. It's too bad the little brother wasn't around to try one. He would've been so excited that I did not make them "healthy." 


Banana Bread Bars

Ingredients:
Bars
1/2 cup butter, softened
1 1/2 cup sugar
1 cup sour cream
2 eggs
3-4 ripe bananas, mashed
2 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt

Frosting
1/2 cup butter
4 cups powdered sugar
1 1/2 tsp vanilla
3-4 TBSP milk

Directions:

• Heat your oven to 375 degrees and spray a 15x10 jelly roll pan with non-stick cooking spray. 
• In a large bowl, cream together softened butter and sugar. Add sour cream, eggs, bananas and vanilla; beat. Add flour, soda, and salt; beat gently until combined. 
• Spread batter evenly into baking pan. Bake 20-25 minutes, or until golden brown...or until a toothpick comes out clean.
• While that's baking, heat the other stick of butter in a large saucepan over medium heat until boiling. Let it turn a delicate brown and then remove from heat.
• Add the powdered sugar, vanilla, and milk. Whisk together until smooth. The texture should be thicker than a glaze, but thinner than your average frosting. 
• Using a spatula, spread the warm frosting over the warm bars. If one or both are cool, you are going to have a really difficult time...good luck. 

Enjoy!