The Pinterest Wife

Well hello there folks! Sorry I’ve completely neglected you all of late… We in the Dahlin household have had a very busy schedule in addition to the various life changes we have had recently as well as some major life changes of late. I just wanted to take some time to update you guys on what’s been going on before we jump back into the swing of things :). I’m going way back to my last post in February (I know, I can’t believe it’s been that long!) and will work forward from there.

In the middle of February, we went on a Cruise with our best friends Ben and Amanda. We went to Cozumel, Belize, Isla Roatan, and Grand Cayman. We had an amazing time and it was a great break from the miserable winter we had in Minnesnowta.

Now on to the first week in March…we added a new member to our little family! Meet Riley, out BIG German Shepherd puppy. When we got him at 12 weeks old (left picture) he weighed a whopping 31 lbs and has since (right picture) doubled in size! Even though he is a complete giant, I am hopelessly and irrevocably in LOVE with this oaf, so expect to see lots more pictures of him (and of course my baby girl, Princess.)

Thirdly, I got a new job! As hard of a decision as it was for me to leave my residents whom I loved, as well as coworkers I had grown close to, I had an opportunity that I could not refuse come my way. I will still be working as a music therapist in nursing home, however my new facility is closer to home and allows me to work only 4 days a week. So am I too lazy to work 5 days a week? NO! The really unique part of this opportunity is that since I have a free day in my schedule now (in addition to not having to work Satuday’s anymore) allowed me to join a private practice as a sub contractor for two of my best friends Lyndie and Andrea over at Toneworks LLC. I am so excited to embark on this new journey and grow as a music therapist.

This summer is totally crazy for Eric and I (8 weddings in addition to other obligations). We kicked off wedding season in May with my dear friend and sister Shannon’s wedding. It was an absolutely stunning wedding and was great to get together with my sisters again.

The following weekend I got to celebrate another sisters soon-to-be nuptials with her bridal shower and bachelorette party. It was a BLAST celebrating Erika and gave me a chance to do some crafting for them [stay tuned for some posts featuring the gifts I made her].

I then got to spend memorial day weekend getting my house back in order as well as celebrating my bestie, Lo’s, birthday.

Then, Eric and I set off to Richmond, Virginia to celebrate one of Eric’s best friends from high school, Alex’s wedding to Liz over at I Heart Vegetables. This was the first time I had the pleasure of meeting Liz, and she is by far the SWEETEST person I have ever met in my life. It was a wonderful weekend with old high school friends and witnessing two people who could not be more perfect for each other start their lives together.

Well, that brings us to this past weekend where I flew out to Indianapolis to visit my mom and grandparents who were visiting her from Canada. On Friday, I visited Columbus [the town I grew up in] and went to Zaharakos, an old fashioned, family owned ice cream parlor that I grew up going to followed by a party my mom hosted at her gorgeous new home. Saturday, we slept in, shopped all day, and got drinks in Broad Ripple with her new best friends there. Today was pretty relaxed, we went to little pet friendly, French bistro & champagne bar, did a little shopping, and spent some time together as a family.

That brings me up to where I currently sit, at 11:45 pm, on the floor at the Chicago O’Hare airport because my flight back to Mineapolis is delayed [obviously].

Now that I have filled you all in on what’s been occupying my time the last 3 ½ months, I hope you guys can forgive me, or at least understand all that’s been going on. It was a really big change switching jobs and becoming a new [puppy] mommy on top of all of our adventures. While I wasn’t cooking or crafting as much as I’d like, I did document any new things I tried so I have some stuff in store so I can get back into the swing of things.

Welp, they are finally starting to board my flight, so I’m going to have to sign off, but first up on the chopping block is a delicious Berry Cobbler! Stay tuned and see you soon!

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Hey folks! Long time no see…So much has been going on! Work has been absolute crazy town, I had Bronchitis for 2 weeks, and have been getting ready to leave for vacation (3 more days!!) I have all kinds of fun crafts coming up here for you guys but I figured I’d start us out with these adorable, super easy to make, wrap bracelets. Now, for those of you who don’t know me too well, I’m a TOTAL wrist candy girl. Wrap bracelets, bangles, watches…anything you can put on your wrist, I’m all about. Now, wrap bracelets have been making multiple appearances on Pinterest lately, so I decided to jump on the bandwagon and do a tutorial on how to make this style of them. There are TONS of tutorials out there on how to make these, but I found Honestly WTF‘s to be the easiest to follow and adapt. Her tutorial is designed for a double wrap style and mine will be for a single wrap, but that’s the beauty of these, you can play around with materials so it’s exactly what you want! Since these bracelets are SO quick and easy to make (i finished this one in under 5 minutes) they make great gifts…especially if you’re in a time crunch! I got all of my materials at JoAnne’s in the bead section.

Materials

22″-27″ Leather Cord (Mine was 1.5mm, but you could try a different size if you wanted)
6″-8″ Crystal chain or ball chain
29″-36″ Waxed linen cord
Scissors
Larger bead or hex nut (optional)

Fold your leather cord in half to form a loop (Make sure your loop is big enough to fit around whatever you’re using to secure the bracelet but small enough that it doesn’t just slip off)
Place the tip of your linen cord slightly below where you want the loop to end and going towards the loop
Begin wrapping the cord at the point the loop should end and continue wrapping away from the loop 5-6 times (this secures the end of the linen cord to the bracelet)
Place the end of your chain on top of the leather cord where you just finished wrapping
Wrap the linen cord around each stone/ball in the chain (depending on the space between the chain, you may want to wrap more than one time to ensure it is tight)
Continue wrapping around each stone and check the fit around your wrist.
When the fit is snug around your wrist (or you run out of chain) wrap the wax cord around the leather 5-6 more times
Tie a knot with all three strands
OPTIONAL: Thread a bead or hex nut through the leather + linen and tie another knot on the end to secure it!
Cut off excess leather and linen
[OPTIONAL: If you’re worried about the knot coming undone with taking it on and off a lot, put a DAB of E-6000 or super glue along the edge of knot to hold it in place]

Voila! Easy peasy right?! You can also experiment with double and triple wrap bracelets, just double or triple the materials and make sure you are checking for fit as you go! You can also try this with embroidery thread or experiment with different types of chain. Interested in a different style of wrap bracelet? Fret not my friends, I will have tutorials for some other ones soon

Like I said, I leave for vacation on Sunday and will be gone for a week, but I am going to try my hardest to post more often after that, because I have TONS of pictures from all of the crafts and recipes I’ve been trying that are just waiting to go into tutorials.

Happy crafting, loves!

Posted by The Pinterest Wife & filed under DIY, Gifting. This post has no comments yet.

Happy Monday! We in the Dahlin household had the laziest of lazy Sunday’s yesterday. We slept in until about 1 (didn’t actually get out of bed until 1:45), ran to the grocery store to get supplies for breakfast, ate breakfast (it may or may not have been 3:45 when we ate) took a 4 hour nap, woke up at 9:30 made grilled cheese and tomato soup, showered, and went back to bed. Seriously…laziest Sunday ever. So, the mister is a huge French Toast lover, but I get board of making things the same way all the time (me? get bored? NEVER!) Anywho, I was perusing Pinterest a few weeks ago and stumbled upon this recipe for French Toast Roll Ups and could not WAIT to try them. The prep was a little longer than what regular french toast requires, but well worth it. You’ll notice only 4 roll ups in all of the pictures even though the recipe called for 8 slices of bread. No, I did not have a little muchkin stealing these nor did I forget how to count, but the hubbs was a little apprehensive so I used the other 4 pieces to make regular french toast just in case he didn’t like the roll ups (which he did, indeed, like.) Also, I did adapt the egg mixture from the recipe and used the measurements and ingredients that I have always used, as well as lightening up the recipe as much as possible.

Ingredients

8 slices of white bread
3 large eggs
1/4 C Skim Milk
1 Tbsp. Vanilla
Fat free cream cheese or Nutella
Diced Raspberries (you could also use strawberries, blueberries, bananas, or any fruit of your choice)
1/4 C Splenda (regular sugar would work too)
1 heaping tsp. Cinnamon
1 Tbsp. lite margarine

Cut the crust off of the bread
Flatten each slice using a rolling pin
Spread cream cheese or nutella on 1″ of the top of the bread
Place your fruit of choice in a line on top of the spread
In a shallow bowl, wisk eggs, milk, and vanilla together until combined well
In a small plate or another shallow bowl, mix together cinnamon and splenda
Heat skillet over medium heat and melt margarine in pan
Dip each bread roll in the egg mixture
Place in the pan, turning until all sides are golden brown (~2 minutes per side)
Immediately after cooking, roll each piece in cinnamon sugar mixture until all sides are coated in the mixture
Serve alone or with Lite syrup for dipping

Just the original recipe tells you to put the rolls in the pan seam side down however I tried 2 seam down and 2 with the seam up and didn’t find a huge difference in how it held together, however, if you are concerned about the fruit falling out or something, place the seam down.

French Toast Roll Ups

2014-01-13 11:12:24

Serves 2

A delicious variation on a classic breakfast favorite

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Prep Time

10 min

Cook Time

5 min

Total Time

15 min

Prep Time

10 min

Cook Time

5 min

Total Time

15 min

Ingredients

8 slices of white bread
3 large eggs
1/4 C Skim Milk
1 Tbsp. Vanilla
Fat free cream cheese or Nutella
Diced Raspberries (you could also use strawberries, blueberries, bananas, or any fruit of your choice)
1/4 C Splenda (regular sugar would work too)
1 heaping tsp. Cinnamon
1 Tbsp. lite margarine

Instructions

Cut the crust off of the bread
Flatten each slice using a rolling pin
Spread cream cheese or nutella on 1" of the top of the bread
Place your fruit of choice in a line on top of the spread
In a shallow bowl, wisk eggs, milk, and vanilla together until combined well
In a small plate or another shallow bowl, mix together cinnamon and splenda
Heat skillet over medium heat and melt margarine in pan
Dip each bread roll in the egg mixture
Place in the pan, turning until all sides are golden brown
(~2 minutes per side)
Immediately after cooking, roll each piece in cinnamon sugar mixture until all sides are coated in the mixture
Serve alone or with Lite syrup for dipping

Notes

The egg mixture should really help to seal the rolls closed, but if you are still concerned about ingredients falling out when you cook it, place them seam side down.

By The Pinterest Wife

Adapted from The Girl Who Ate Everything

The Pinterest Wife https://www.thepinterestwife.com/

Posted by The Pinterest Wife & filed under Main Dishes. This post has no comments yet.

Happy New Year guys! Wowzers, it’s been a long time since I’ve posted…I’m so SO sorry! Any who, it’s a new year and lets admit it…we all make plans to eat healthier, get skinnier, workout more, blahhh blahhh blahhh. As you guys know, I like to find ways to make my favorite, [[unhealthy]] foods healthier. So I’m giving you all one of the EASIEST deserts that tastes amazing and won’t make you want give up on getting healthy this year! These “fried” honey bananas will without a doubt have you wondering why you every thought you should deprive yourself of desert…or why you thought you should 😉

Ingredients

1 banana (a little under ripe is best)
2 tsp. Olive oil
1 Tbsp. Honey
1 Tbsp. Water
1/2 tsp. Cinnamon (or however much you want to sprinkle on)

Slice your banana into 1cm-2cm pieces
Drizzle olive oil into a pan
Arrange bananas in the pan and cook for about 1-2 minutes per side
While the bananas cook, mix together honey and water
Remove the pan from heat and pour honey + water mixture over your bananas
Let them cool for a minute or so and sprinkle with cinnamon

Skinny Honey Bananas

2014-01-08 21:41:10

Serves 1

Quick, easy, healthy desert

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Prep Time

1 min

Cook Time

4 min

Total Time

5 min

Prep Time

1 min

Cook Time

4 min

Total Time

5 min

Ingredients

1 Under ripe banana
2 tsp. Olive Oil
1 Tbsp. Honey
1 Tbsp. Water
1 tsp. Cinnamon

Instructions

Slice banana in 1cm- 2 cm pieces
Drizzle Olive Oil into pan
Arrange banana slices in pan and cook for 1-2 min per side
Mix water and honey together while bananas are cooking
Remove bananas from heat and pour honey + water mixture over it
Allow to cool for 1 minute and sprinkle with cinnamon

By The Pinterest Wife

Adapted from Rachel Schultz

The Pinterest Wife https://www.thepinterestwife.com/

Posted by The Pinterest Wife & filed under Deserts, Snacks. This post has no comments yet.

Hi guys! I am probably the happiest camper in the world right now… 1. I just got back from the American Music Therapy Association National Conference in Florida, and it was beyond AMAZING. I attended some really great sessions, had the opportunity to chat with my professional idols, and obviously was enjoying the warm, Florida sun. 2. This upcoming week is probably my favorite week of the year. Thanksgiving (my favorite holiday) is on Thursday, national shopping day is on Friday AND Eric and I are hosting our 3rd annual Friendsgiving [actually my favorite thing in the world]. 3. I’m doing my first crafting post today!! Since it’s my favorite week, I will be giving you guys a new Thanksgiving post every day this week, and to get us in the mood for turkey day, how about sharing one thing we’re thankful for each day?! (yes, I know it’s cheesy, and I’m 100% ok with that.)

Anyways, now that I went on a mega tangent… the first turkey day inspired pin I did was this adorable tulle wreath. It was very easy to make, but can be a little time consuming to tie the tulle and wrap the yarn around it, but looks so dang cute that it’s worth it.

Materials:

Foam wreath (I used a 16″ one)
55 Yards of Tulle in Red , Orange, and Yellow (you can choose how you want it divided up on your wreath),
2 1″ Styrofoam balls (could use bigger/smaller ones depending on the size of your wreath)
Styrofoam cone
Brown Yarn
Black & Yellow Paint
Paint Brush
Red foam sheet
3 toothpicks
Hot glue gun (not pictured)

Paint eyes on your Styrofoam balls & set aside to dry
Paint the entire cone yellow & set aside to dry
Wrap about 1/3 of your wreath with brown yarn. (I put a dab of hot glue at the beginning so the yarn wouldn’t budge) *This part is INCREDIBLY tedious. You can be an uber perfectionist like me and make sure there are no bumps whatsoever when you wrap it or you can just wrap and be ok with it having a few bumps from yarn being wrapped on top of itself*
Once you’re satisfied with the size of the body, cut the yarn and put another dab of hot glue where you ended.
Wrap all of your tulle around a cereal box (I just wrapped one roll on top of the other for it to go quicker, but you could just as easily do each roll individually)
Cut straight across the top and bottom of the box so you’re tulle is cut into strips
The feathers are created by tying the tulle allllllllllll around the rest of the wreath. (make sure you save a piece or two.) I would suggest taking a glass of wine and doing this while watching a movie, because while it is incredibly easy, it takes forever to do. You can do it haphazardly or have a pattern in mind (I did red, yellow, orange, yellow)
Arrange all of your knots so they are facing the same direction
Stick a toothpick in the middle of the brown section on the top side.
Put a little hot glue around the base of the cone and center on the toothpick
Push two toothpicks in on the inside part of the wreath about an inch on either side from the cone
Put a little hot glue on the eye ball and push into the toothpick so the eye is facing out
Repeat for second eyeball
Fold your red foam sheet in half and draw a squigle design on it (make sure it is narrow at the top
Cut out the “gobble”
Put hot glue on the narrow part and stick it onto the beak (yellow cone)
Take that piece of tulle you saved and hot glue it to the back of the wreath at the top so you have something to hang your wreath by
Name your wreath and hang him on the door!Meet, Teddy the Turkey

Now, I am going to warn you, if you choose to use tulle that has glitter in it (like my yellow tulle) be prepared to have glitter EVERYWHERE and for it to be a bear to get rid of. I was unaware of this when I bought my tulle and I can’t tell you how happy I am with only have one color with glitter on it, BUT I love glitter and everything that sparkles so I really like how my wreath ended up despite my lap looking like this….

Stay tuned for Snickerdoodle Apple Pie bars tomorrow.

**I am so thankful that I work in a profession that I not only love so much, but that I can constantly learn and grow in.**

Posted by The Pinterest Wife & filed under DIY, For The Home. This post has no comments yet.

Well hello there! I just realized that it’s November and I have yet to do any apple recipes for you all! Shame on me… Last year when Eric and I went apple picking, I wanted to make something with the apples we got. I came across this recipe for skinny apple butter. Now, I had never really been an apple butter person, but I knew that a lot of Eric’s family liked it, so I figured even if I didn’t like it would make a good gift! Turns out, I actually liked it…a lot. The best thing about this recipe is that it requires very minimal work on your part and yields a lot. This year, I made some changes to the recipe just to see how it would turn out, and I actually liked it better. I also took my first venture into canning this year…figured it would be better than giving it to people in Tupperware containers ;).

Ingredients

13 apples (14 cups)
2 C brown sugar
1 C honey
1/2 c apple cider
2 Tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg

Peel, core, and cut apples into cubes
Combine apples, brown sugar, honey, apple cider, cinnamon, ground cloves, and nutmeg in slow cooker and stir to combine
Cover and cook on low for 10 hours or until apples are tender
Place a large fine mesh sieve over a bowl
Spoon a third of the apple mixture into the sieve
Using the back of a spoon, press the mixture through the sieve and discard the pulp.
Repeat step 6 until all apples have been pushed through sieve
Return apple mixture to your slow cooker and cook uncovered 1 1/2 hours or until mixture is thick, stirring occasionally *Note: make sure there is only 1/2 – 1 cup of liquid in the slow cooker before adding the apple mixture back to it. If there is too much liquid, the apple butter will not get as thick as it should*
Spoon mixture into jars & follow directions for canning.

*Note: This recipe can also be made on the stove. Combine all ingredients in a dutch oven, cover, and cook for 1-2 hours or until apples are tender. Follow steps 4-9.*

Skinny Apple Butter

2013-11-19 20:45:18

A delicious fall treat that can be made overnight. Makes a great gift!

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Prep Time

10 min

Cook Time

12 hr

Total Time

12 hr

Prep Time

10 min

Cook Time

12 hr

Total Time

12 hr

Ingredients

13 apples (14 cups)
2 C brown sugar
1 C honey
1/2 c apple cider
2 Tbsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg

Instructions

Peel, core, and cut apples into cubes
Combine apples, brown sugar, honey, apple cider, cinnamon, ground cloves, and nutmeg in slow cooker and stir to combine
Cover and cook on low for 10 hours or until apples are tender
Place a large fine mesh sieve over a bowl
Spoon a third of the apple mixture into the sieve
Using the back of a spoon, press the mixture through the sieve and discard the pulp.
Repeat step 6 until all apples have been pushed through sieve
Return apple mixture to your slow cooker and cook uncovered 1 1/2 hours or until mixture is thick, stirring occasionally
Spoon mixture into jars & follow directions for canning.

Notes

Make sure there is only 1/2 - 1 cup of liquid in the slow cooker before adding the apple mixture back to it. If there is too much liquid, the apple butter will not get as thick as it should
This recipe can also be made on the stove. Combine all ingredients in a dutch oven, cover, and cook for 1-2 hours or until apples are tender. Follow steps 4-9.

By The Pinterest Wife

Adapted from Cooking Light

The Pinterest Wife https://www.thepinterestwife.com/

Here’s a picture of our group at the apple orchard

Posted by The Pinterest Wife & filed under Crockpot, Gifting, Sides. This post has no comments yet.

Well hi there! It feels like it’s been forever since I’ve posted…I’m so sorry for neglecting you guys! Life got totally and completely crazy and I had no time at all to post. But I have been taking pictures of everything I’ve been making so there will definitely be lots of fun recipes to come in the very near future! Anyways enough of my rambling…Tonight I come to you with one of the most authentic tasting skinny meals EVER! This meal can either be made in the crockpot or on the stove. I opted for the stove mostly because I wasn’t organized enough before work to get it together and needed to throw dinner together when I got home. It was incredibly easy, pretty quick, and tasted AMAZING (Eric and Cole didn’t even know that it was a skinny version). I used a combination of a few pins to get my version. One was from Skinny Kitchen and the other was from Penguins, Pasta, & Polka Dots.

Ingredients

4 chicken breasts
2 Tbsp. Olive oil
1 large sweet onion
8 oz mushrooms (optional)
16oz fat free sour cream
1/2 c white wine
12oz noodles
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of chicken soup
1 pack of onion soup/dip mix
1tbsp oregano
1 tsp. thyme

Break the stems off the mushrooms and slice them fairly thin
Slice your onion
Add 1 Tbsp. olive oil to a pan and sautée onions and mushrooms until tender (about 5-7 minutes)
While the onions and mushrooms are cooking, cut your chicken into cubes (approximately 1″)
Add 1 tbsp olive oil to another pan and add chicken cubes until cooked through
While chicken is cooking, and when the onions and mushrooms are tender, add sour cream, white wine, cream of mushroom, cream of chicken, onion mix, oregano, and thyme to the onion and mushroom mix
Mix all together
Once chicken is cooked, add to the sauce mix and bring to a boil
When it starts to boil, turn heat to low and simmer uncovered for 10 min
While sauce simmers, bring a pot of water to boil and cook noodles until tender
Strain noodles and serve on plates
Put desired amount of sauce on top of your noodles and enjoy!

*This can also be made in the crockpot. Put all ingredients into your slow cooker and cook on low for 4-6 hours or high 2-3*

Skinny Chicken Stroganoff

2013-11-11 20:47:39

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Prep Time

5 min

Cook Time

30 min

Total Time

35 min
Prep Time

5 min

Cook Time

30 min

Total Time

35 min
Ingredients
1. 4 chicken breasts
2. 2 Tbsp. Olive oil
3. 1 large sweet onion
4. 8 oz mushrooms (optional)
5. 16oz fat free sour cream
6. 1/2 c white wine
7. 12oz noodles
8. 1 can 98% fat free cream of mushroom soup
9. 1 can 98% fat free cream of chicken soup
10. 1 pack of onion soup/dip mix
11. 1tbsp oregano
12. 1 tsp. thyme
Instructions
1. Break the stems off the mushrooms and slice them fairly thin
2. Slice your onion
3. Add 1 Tbsp. olive oil to a pan and sautée onions and mushrooms until tender (about 5-7 minutes)
4. While the onions and mushrooms are cooking, cut your chicken into cubes (approximately 1")
5. Add 1 tbsp olive oil to another pan and add chicken cubes until cooked through
6. While chicken is cooking, and when the onions and mushrooms are tender, add sour cream, white wine, cream of mushroom, cream of chicken, onion mix, oregano, and thyme to the onion and mushroom mix
7. Mix all together
8. Once chicken is cooked, add to the sauce mix and bring to a boil
9. When it starts to boil, turn heat to low and simmer uncovered for 10 min
10. While sauce simmers, bring a pot of water to boil and cook noodles until tender
11. Strain noodles and serve on plates
12. Put desired amount of sauce on top of your noodles and enjoy!
Notes
1. This can also be prepared in a crockpot. Put all ingredients into crockpot and cook on low for 4-6 hours or high for 2-3
By The Pinterest Wife

The Pinterest Wife https://www.thepinterestwife.com/

Posted by The Pinterest Wife & filed under Crockpot, Main Dishes. This post has 2 comments.

Sooo one of my all time favorite foods is sloppy joes…seriously whenever it was on the menu at DG I made sure to be there. When I stumbled upon this gem on pinterest I knew I had to give it a try. I’m going to apologize in advanced: Eric and I don’t use buns in our house, and the sloppy joes looked really funny on sandwich thins and my favorite way to eat sloppy joes is with chips (Special K cracker chips, to be exact) SO the pictures in this post may not be the best…at least their with my camera and not my phone though!

Ingredients

1 lb ground turkey (or ground beef)
1 onion, diced
1 can Healthy Request Tomato Soup (or any low sodium, low fat tomato soup)
1/2 cup Ketchup
2 Tbsp. Mustard
1 Tbsp. Brown Sugar

Add turkey and onions to a large skillet and brown until turkey is cooked
Spray crockpot with nonstick spray (or use a crockpot liner)
Add turkey, onion, tomato soup, ketchup, mustard, and brown sugar to the slow cooker
Cook on low for 4 hours or high for for 1-2

These sloppy joes were so good that Eric and I had to rock, paper, scissors to decide who would take the leftovers for lunch the next day…

Skinny Crockpot Sloppy Joes

2013-10-28 22:20:29

A healthy take on a classic family favorite

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Ingredients

1 lb ground turkey (or ground beef)
1 onion, diced
1 can Healthy Request Tomato Soup (or any low sodium, low fat tomato soup)
1/2 cup Ketchup
2 Tbsp. Mustard
1 Tbsp. Brown Sugar

Instructions

Add turkey and onions to a large skillet and brown until turkey is cooked
Spray crockpot with nonstick spray (or use a crockpot liner)
Add turkey, onion, tomato soup, ketchup, mustard, and brown sugar to the slow cooker
Cook on low for 4 hours or high for for 1-2 hours

By The Pinterest Wife

Adapted from Six Sisters Stuff

The Pinterest Wife https://www.thepinterestwife.com/

Posted by The Pinterest Wife & filed under Crockpot, Main Dishes. This post has one comment.

Well the chilly Minnesota weather has officially set it, and wouldn’t you know it, our furnace decided to stop working on us. Since our house was at around 60 degrees, Eric and I were craving something to warm us up, and what better to do that than Mexican?! Now, typically, I would make fajitas with chicken, but we’re getting a little sick of chicken and decided to do steak instead. Feel free to sub out any meat of your choice with these, just make sure you adjust cooking times accordingly. I didn’t actually find a recipe I loved so I threw a few together and we were VERY happy with the outcome. Although I did end up letting the meat marinate (mostly because I started and then had to go run a few errands) I made a rub instead of a liquid marinade, in the hopes of saving time. Also, I’m not a huge fan of peppers so I only put one in this recipe. If you like them feel free to add more or different ones.

Ingredients

1 lb fairly thin steak (skirt steak is most commonly used but I used top loin)–you could also use chicken instead of steak
2 tsp. Chili Powder
1 tsp. Lite Salt
1 tsp. Paprika
1 tsp. sugar
1 crushed up low sodium bouillon cube (chicken broth cube)
1/2 tsp. onion powder
1 tsp. garlic powder
1 medium sweet onion
1 Green Bell Peppers
2 Tbsp. Olive Oil
1 Tbsp lime juice

Mix chili powder, salt, paprika, sugar, crushed up bouillon cube, onion powder, and garlic powder in a small bowl
Spread the rub all over your meat making sure you get it all over (save about 1 tbsp. of the rub)
Slice your onions and peppers thinly
Heat 1 tbsp olive oil in a pan
Saute your onions until tender (5-7 minutes)
Put your meat on either the grill or a separate pan and cook about 6-7 min per side or until done to your liking (FYI, fajita meat is usually cooked medium or so it’s pink in the middle)
Remember that rub you saved? Yeah, add 1 tbsp olive oil and the lemon/lime juice and mix it up
Add the peppers and the marinade you just made to your pan with the onions
Continue to saute until the peppers are tender (5 -7 min)
Combine the meat with the peppers & onion
Heat your tortillas on the grill or in the microwave
Serve with sour cream, guacamole, cheese, lettuce, and tomatoes!

Steak Fajitas

2013-10-25 15:03:24

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1 lb fairly thin steak (skirt steak is most commonly used but I used top loin)--you could also use chicken instead of steak
2 tsp. Chili Powder
1 tsp. Lite Salt
1 tsp. Paprika
1 tsp. sugar
1 crushed up low sodium bouillon cube (chicken broth cube)
1/2 tsp. onion powder
1 tsp. garlic powder
1 medium sweet onion
1 Green Bell Peppers
2 Tbsp. Olive Oil
1 Tbsp lime juice

Instructions

Mix chili powder, salt, paprika, sugar, crushed up bouillon cube, onion powder, and garlic powder in a small bowl
Spread the rub all over your meat making sure you get it all over (save about 1 tbsp. of the rub)
Slice your onions and peppers thinly
Heat 1 tbsp olive oil in a pan
Saute your onions until tender (5-7 minutes)
Put your meat on either the grill or a separate pan and cook about 6-7 min per side or until done to your liking (FYI, fajita meat is usually cooked medium or so it's pink in the middle)
Remember that rub you saved? Yeah, add 1 tbsp olive oil and the lemon/lime juice and mix it up
Add the peppers and the marinade you just made to your pan with the onions
Continue to saute until the peppers are tender (5 -7 min)
Combine the meat with the peppers & onion
Heat your tortillas on the grill or in the microwave

Notes

Serve with sour cream, cheese, lettuce, tomatoes, and guacamole

By The Pinterest Wife

Adapted from Closet Cooking & Key Ingredient

The Pinterest Wife https://www.thepinterestwife.com/

*PS, these pictures were all taken with my cell phone as well so sorry for the picture quality…The next post will be back to my camera, I promise!!*

Posted by The Pinterest Wife & filed under Main Dishes. This post has no comments yet.

Well, the time of year most Minnesotans dread has finally rolled in my friends. Fall time. I, however, am not one of those people…I love absolutely EVERYTHING about fall. From all things pumpkin and apple, to football season, to fashion (um hello boots, leggings, and sweaters?!), to two of my favorite holidays (Halloween and Thanksgiving) and I’m even a lover of the colder, fall weather. This weather is perfect for sitting by your fireplace with apple cider, your hubby, and the pooch (…which is exactly what I did last night). Fall time also means we can pull our beloved crockpots back out from their summer hibernation and let them know we really do love them, but just like our grills better in the summer. Now, I’m not really a huge pasta fan but Eric is and this Sausage Tortellini recipe sounded really good. Ok, so something the recipe didn’t say that I found out the hard way (but was happy with the outcome,) is that this recipe actually makes a Sausage Tortellini SOUP. I am a huge soup person, my darling husband does not share in my enthusiasm. If you’re like me and want to have this as cheesy, delicious soup, follow the recipe below, but if you just want the tortellini, use half the amount of chicken broth the recipe suggests and discard it after it’s done cooking. Also, if you don’t already use crockpot liners, add them to your next grocery list. They will save you tons of cleaning up time, and you’ll thank me later.

*PS: Fall is my favorite cooking season so I hope you’re all ready for lots of pumpkin, apple, and crockpot recipes ;).*

….also on a side note, sorry the picture quality isn’t what it typically is, my camera was dead and the cord decided it didn’t want to work so I used my cellphone…

Ingredients

1 Crock pot liner
1 (19 oz) bag frozen cheese tortellini
1 small bag of fresh spinach
1 (14.5 oz) cans Italian style diced tomatoes, drained
1 block (8 oz) fat free cream cheese
1 lb chicken sausage (you could also use ground turkey)
3 cups chicken broth (use 1-1 1/2 if you don’t want it as a soup)
1 can mushrooms (optional)
1 Tbsp. Oregano
1 Tbsp. Basil
1 Tbsp. Italian Seasoning

Slice your chicken sausage into 1/2″ pieces

Brown your turkey meat until it is no longer pink
Line your crockpot with liner OR spray with nonstick cooking spray
Add all ingredients to the crockpot and stir well (really make sure you get the cream cheese broken up)
Cook on High for 2-3 hours or low for 4-6

Be sure not to over cook this. Since all of the ingredients are already cooked, you’re really just heating them up and getting them to meld together. Cooking for too long may result in soggy tortellini, and lets be honest, no one wants that.

Skinny Crockpot Sausage Tortellini

2013-10-21 11:21:28

Easy, cheesy, delicious throw together meal. Can be made as a soup or just as tortellini.

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Prep Time

10 min

Prep Time

10 min

Ingredients

1 Crock pot liner
1 (19 oz) bag frozen cheese tortellini
1 small bag of fresh spinach
1 (14.5 oz) cans Italian style diced tomatoes, drained
1 block (8 oz) fat free cream cheese
1 lb chicken sausage (you could also use ground turkey)
3 cups chicken broth (use 1-1 1/2 if you don't want it as a soup)
1 can mushrooms (optional)
1 Tbsp. Oregano
1 Tbsp. Basil
1 Tbsp. Italian Seasoning

Instructions

Slice your chicken sausage into 1/2" pieces OR Brown your turkey meat until it is no longer pink
Line your crockpot with liner OR spray with nonstick cooking spray
Add all ingredients to the crockpot and stir well (really make sure you get the cream cheese broken up)
Cook on High for 2-3 hours or low for 4-6

Notes

Be sure not to over cook this. Since all of the ingredients are already cooked, you're really just heating them up and combining them together. Cooking for too long may result in soggy tortellini, and lets be honest, no one wants that.

By The Pinterest Wife

Adapted from Never Trust A Skinny Cook

The Pinterest Wife https://www.thepinterestwife.com/

Posted by The Pinterest Wife & filed under Crockpot. This post has 6 comments.