The Adventures of a Twin Mom

Motherhood and Travel Blog

Lemon Butter Garlic Salmon

If you’ve been a reader for a while, you’ve probably noticed I’ve shared a few salmon recipes on here. We eat salmon once a week because it has so many health benefits and I love the taste of it!Read more

Roasted Sweet Potatoes

I had no idea I liked sweet potatoes until I had them roasted one day! I tried making them at home and was shocked at how easy, tasty, and healthy they are!  Enjoy!! This isn’t really a recipe, just how to roast sweet potatoes. 🙂

Ingredients

  • 1 pound/16 ounces sweet potatoes (you can either by these whole or already cleaned and cubed in the fresh vegetable section)
  • Drizzle of vegetable oil
  • Salt and Pepper

Instructions

  1. Preheat oven to 425 degrees
  2. If you bought whole sweet potatoes, clean, peel (or you can leave the skins on, this is just a personal preference) and cut into ½ inch cubes. I buy them already cubed, it’s a little more expensive but so much easier!
  3. Toss on a baking sheet
  4. Drizzle with oil
  5. Season with salt and pepper
  6. Roast until tended 20-25 minutes (I recommend tossing 10 minutes in)
  7. Enjoy!


Easy, right? 🙂

Ritz Chicken and Perfect Corn on the Cob

ORIGINALLY POSTED 2015

Are you looking for a REALLY easy dinner? This is my hubby’s favorite chicken dish that I make! It goes perfectly with a small bowl of mac and cheese or even some steamed veggies!

ritz chicken

Ingredients:
-About a half a sleeve-1 sleeve of Ritz crackers
-3 chicken breasts
-Butter

Directions:

1. Melt the butter in a bowl
2. Put the Ritz Crackers in a gallon size zip lock bag and crush them
3. Dip the chicken in the butter
4. Place the chicken in a zip lock bag and toss around gently until it is fully coated
5. Bake uncovered at 350F for 45 minutes!
6. Enjoy!

I told you it was easy! 🙂  Does anyone have any tips for taking “pretty” pictures of food? It’s quite the challenge!

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Corn on the Cob

I’m only sharing this because I always forgot how long to cook the corn 😉

1. Place corn in pot and bring water to a boil

2. Boil for 3 minutes

3. Turn off heat and put on the lid

4. Leave in for 5 more minutes

5. Enjoy!

Crock Pot Chicken and Dumplings

Originally posted 2015.

When we first got married I could only cook a handful of things. Our weekly dinner menu consisted of grilled cheese, mac & cheese, chicken nuggets, spaghetti, and hot dogs (so thankful for fast metabolisms)! We got pretty burnt out of those foods fast… I decided to start trying new recipes and I found out that I really enjoyed cooking and I was actually pretty good at it. I try to make dinner 5-6 times a week.  However, I don’t have time to spend hours in a kitchen preparing dinner, so, all of the recipes that I post will be fairly simple.

Crock-Pot Chicken and Dumplings

dumpkings

Ingredients:
-2 boneless, skinless chicken breasts
-2 Tbsp butter
-2 (10.5 oz) cans cream of chicken soup
-1 (14.5 oz) can of chicken broth
-1 Tbsp dried parsley
-6 Grands refrigerator biscuits (we LOVE dumplings so you might want to use 4 biscuits instead)
-Optional: ½ onion diced

Instructions (this is the long version, I have a shorter version below in case you forget to start this early in the morning):
1. Put the chicken (thawed) and the butter in the Crock-Pot.

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2. Scoop the cream of chicken soup into the Crock-Pot.
3. Pour the chicken broth over everything.
4. Add the parsley (and onion if using).

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5. Cover. Cook on low for 8-9 hours.
6. Shred the chicken with a fork and knife in the Crock-Pot once it is fully cooked (you will be able to tell because it will shred easily).
7. Cut or tear each biscuit up into several pieces.  I found cutting it into 9 pieces was the easiest.

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8. Place/stir biscuits into soup SLOWLY. If you do this too fast, all the biscuits will stick together.

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9. Cook for 1 more hour on high. Stir every 15 or 20 minutes.

210. Enjoy!

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If you forget to put this all in the Crock-Pot early in the morning or forget to thaw the chicken, not to worry!  Here is a faster version:

  1. Put FROZEN chicken in Crock Pot with butter.  Follow Steps 2-4 above.  5. Cover and cook on high for 5-6 hours.  Follow Steps 6-10 above. 🙂

CROCKPOT SPAGHETTI SQUASH AND HOMEMADE GARLIC BREAD

Originally posted in 2015

Last week I made spaghetti squash and homemade garlic bread!  Below you will find both recipes!  This is my first time making spaghetti squash and surprisingly it was really good (my husband even liked it), however, it is a lot of work compared to normal spaghetti.

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Spaghetti Squash

Ingredients:
2 small spaghetti squash (as long as they will usually fit in your Crock Pot)

1Directions:
1. Wash the squash thoroughly with soap and water
2. Pierce 4-5 times with a knife

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3. Cook on High for 3-4 hours or on Low for 5 hours
4. Carefully remove the squash from the Crock Pot
5. Cut squash down the center and remove seeded center (this is easier said than done)

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6. Scrape out the spaghetti squash!

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7.  Add your normal sauce, meat, and seasoning!

Homemade Garlic Bread

5This is delicious!!!

Ingredients:

-1/2 cup butter

–1 1/2 tablespoons garlic powder

-8 ounce package of shredded mozzarella cheese

-1 tablespoon dried parsley

-1 (1 pound) load Italian bread (cut into 1/2 inch slices)

Directions:

1. Preheat oven to 350 degrees

2. In a small pan melt butter and mix with garlic powder and dried parsley (medium heat)

3. Place bread on a baking sheet. Using a basting brush, brush the butter mixture on

4. Bake for 10 minutes or until lightly toasted

5. Sprinkle with mozzarella cheese and any remaining butter mixture

6. Return to oven for 5 minutes or until cheese is melted

Green Smoothies

Originally posted 2015

I finally found a way to get my husband to eat fruits AND vegetables…green smoothies! It’s taken me a long time to come up with a smoothie recipe that he likes but I finally came up with one.

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Ingredients (this makes 4 smoothies about 180 calories per serving):

-2 bananas
-3 cups frozen berries
-2 tablespoon sugar OR vanilla extract
-4 cups VANILLA almond milk (I bought the wrong kind in the picture below)
-4 teaspoons flax-seeds (so good for you)
-4 handfuls of greens (I buy Simple Truth Power Greens)

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Instructions:

1. Put greens in first followed by flax-seeds and almond milk
2. Blend (I blend these first because its really hard to blend the greens well when you mix everything together at once)
3. Add fruit and sugar
4. Blend
5. Enjoy!

Keep in mind this is for 4 servings at 180 calories each and are a meal replacement. I make the smoothies and then freeze them. If I’m planning on having a smoothie for breakfast, I take the smoothie out of the freezer the night before and put it in the fridge. It’s perfect by breakfast time!

I found these adorable blue mason jars at Target. They sell lids and straws too. They are perfect for smoothies! Everything is freezer and dishwasher safe! We love them!!!

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