Green Apple Wrap {a recipe}

I guess this should technically be called the hummus, green apple, carrot and spinach wrap,

but that seemed a bit too long.

Anyway, the bottom line is that this thing is tasty, healthy and comes together in about 3.27 seconds flat.

{all are highly important things once the weather gets a little spring-ish}

Anyway, here we go:

I started with one of these wraps for two reasons only

1. they're inexpensive

2. they don't taste like they're low calorie {bonus}

Spread hummus over the entire wrap. Slice 1/2 of a green apple thinly and layer the discs on top of one another along one side of the wrap.

Next, layer in some shredded carrots {I bought the pre-shredded kind} and a handful of spinach right next to the apple slices.

Roll the wrap up {start from the side that has the apples}, slice it in half and you're ready to go!

Fresh, crisp, flavorful and did I mention fast?!

Yum.

An old co-worker shared this recipe with me, but if anyone knows the original source, please let me know!

Happy wrapping!

Rollo Stuffed Chocolate Chip Cookies

These are so easy and so {soooooooo} good!

Start out by making your favorite chocolate chip cookie recipe

you can find my ultimate cookie recipe here

seriously, make them following this recipe and you'll never go back.

Now, in addition to the cookie ingredients, you'll also need a bag of rollo's...shocking, I know.

So, unwrap a bunch of them before you get started so they're all ready for you.

Once the cookie dough is finished, put a rounded tablespoon full in your palm and roll it into a ball.

Then, use your thumb to flatten the dough out into your palm until you have a round cookie dough pancake.

Next, place a rollo in the middle and fold the dough around it.

Roll the dough until you can't see the rollo.

Place it on a baking sheet and repeat!

Follow the norma baking time and temperature for your recipe.

I baked mine for about 10 minutes and didn't have any caramel melt out.

They are divine.

I suggest giving some away so you don't sit and eat the entire batch in one sitting.

Or don't. Whatever.

Either way,

Ejnoy!

Teriyaki Stir-Fry Veggies Over Quinoa {quick & easy!}

A few weeks ago I posted a cell phone picture of my veggie stir fry on my facebook page.

I got a few requests for the recipe.

Ask, and you shall receive. You're welcome.

{even though it's ridiculously easy}

Let's start with the quinoa.

I buy this gigantic bag from Costco...

And ALWAYS cook it in a rice cooker.

SO easy, you don't have to think about it and it turns out perfect every time.

While the quinoa is cooking away - it takes about 20 minutes - chop up the veggies.

For this stir fry I used purple cabbage, zucchini, broccoli, snow peas, carrots, onions and bean sprouts.

I normally throw in mushrooms, but forgot to pick some up at the store.

You can totally customize this part and add {or leave out} whichever veggies you like!

Once they're all chopped, you're ready to fry!

I always used a wok, but discovered I really like this deep pan instead.

Either way, put in a small amount of olive oil {maybe a tablespoon or less}

and then crank up the heat.

I had mine right at 8, so medium high.

Add in the veggies, starting with the crunchiest first.

I always start with the onions, as they take the longest.

I cook them for a few seconds and then add in the carrots, broccoli, and so on until the softest veggie is in.

Once they've all had a chance to cook together for just a second,

{remember, this is a quick stir fry...the veggies should still have some bite to them and not be mush}

you're ready for the teriyaki.

This is quite possibly the most important part.

We use a locally made teriyaki that is absolutely delish.

{random tidbit - the makers of this sauce own a Japanese restaurant that hubby and I both use to work at...it's where we met...aaaaawe :)}

Anyway, any teriyaki will do, so just find one that you like!

Pour a few tablespoons of sauce over the veggies and let them cook together for just another minute,

and then turn off the heat!

Mushy stir fry is never a good thing, so try not to overcook.

By this time the quinoa should be done!

{wasn't that easy?!}

Put a heap of veggies on a bed of quinoa and BINGO!

You've got dinner.

Quick.Easy.Fresh.Deslish.

Enjoy!

Valentine's Day In A Mason Jar

I was pretty excited to incorporate mason jars into this years Valentines festivities.

And, I have a thing for chocolate covered pretzels.

Let's be honest, the way to my heart is via salty and sweet.

Give your Valentine some home made love this year.

For this tutorial you'll need:

pretzels

melted milk chocolate

colored melting chocolates {I used pink and white}

sprinkles - optional

wax paper - makes clean up easier

 mason jars

scrapbook paper/doilies

pearl embellishments/bakers twine/ribbon

Melt down the milk chocolate pieces. Hold on to the bottom 'loop' and dip the pretzels. Let some of the excess chocolate drip off and then lay it on a piece of wax paper.

Repeat a zillion times.

Next, melt down your first color of melting chocolate.

Dip a fork in the melted chocolate and drizzle it over the pretzels.

Do the same thing with the second color until you can see both colors over the chocolate.

Once the chocolates have dried, pull each pretzel up and break off all of the random stiff pieces using your fingers.

You'll have a pretty little pile of chocolaty covered pretzels when you're done!

{you  may want to eat about 3...or 57 of these at this point. I know I did}

Since I had leftover of the pink and white, I decided to dip some more pretzels and sprinkle them with some little hearts.

For decorating the jar, I cut a doily and piece of scrapbook paper into a heart shape...

And scavenged up some fake pearls {from the $1 bin at JoAnn's} to embellish the jar.

I traced the inside of the mason lid to make a circle on some scrapbook paper.

Wrote a little love note and then screwed on the rim.

Fill the jar with pretzels and hot glue the doily and paper heart on. Tie the pearl strand in a knot, and you're done!

I made a few variations and I'm happy with the way they all turned out!

A cute way to spread some Valentines cheer.

{along with a good excuse for some chocolate covered pretzels}

Salt.Chocolate.MasonJars.

I'm in.

Roasted Veggie Enchiladas

I was so excited find this recipe when I stumbled upon it on pinterest.

It seems like a bit of an odd assortment, but I'm a sucker for roasted veggies of any kind, so I thought I'd give it a try.

I'm soooo glad I did! I love the tradition of the tortillas, cheese and salsa, but absolutely love the lightness, freshness and flavor that the roasted veggies add.

Plus, you don't have to spend a bunch of time rolling them. Bonus.

Here's how it goes down:

Cut your veggies so they're all about the same size. Toss with olive oil, salt, pepper and cumin. Roast at 425 for about 35 minutes

They'll look like this when they come out....mmmmmmm.

Now comes the layering.

Spread 1/2 the salsa onto the bottom of a baking pan.

Add a layer of tortillas, tearing them if needed, to fit into the nooks and crannies.

On top of the tortillas, add 1/2 of the roasted veggies.

Next, add a large handful of spinach and spread it out.

Then, a layer of cheese!

Start the last layer by adding more tortillas...

The rest of the salsa...

The other 1/2 of the roasted veggies...

And top it with another handful of spinach and some cheese!

Layers of enchilada goodness.

Bake covered at 350 for about 20 minutes, remove foil and bake for another 10.

Cut yourself a slice and enjoy!

Ingredients:

2  bell peppers, diced

1/2 head of cauliflower, cut into 1/2-inch chunks
1 sweet potato, peeled and cut into 1/2-inch cubes

1 medium onion, diced

1 cup corn kernels

2 tablespoons olive oil

1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
2 cups pico de gallo or salsa
2 big handfulls of baby spinach leaves

10 flour tortillas

2 cups shredded cheese

Directions:

bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle with olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper. Then, use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast at 425 for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting.

Spread half of the salsa into a 9X13 baking dish. Add a layer of tortilla (tearing if needed) to completely cover the salsa. Top with half of the vegetables, a handful of spinach, and 1/3 of the cheese. Make another layer of tortilla, salsa, vegetables, spinach, and cheese.

Cover with aluminum foil.
Bake for 20 minutes at 350. Remove the foil and bake another 10 minutes, until cheese is melted.

recipe via