Simple Egg Salad

With Easter around the corner most of us will have a lot of hard boiled eggs hanging around. In my house we actually love hard boiled eggs with a little salt and pepper, so we have them around all the time. As easy as egg salad is, for some reason I don’t make it a lot. I always loved egg salad as a kid and still do. My son Dominick loves it also! So we shared some for lunch and it was filling and delicious.

If you need to know how to get perfect hard boiled eggs, follow the link below. Good ole Martha:

https://www.marthastewart.com/354061/perfect-hard-boiled-eggs

***My posts contain affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Simple Egg Salad

Ingredients

  • 8 hard boiled eggs
  • About 2 tablespoons of mayo(start with less and add more as needed)
  • Salt and pepper to taste
  • 1 stalk of celery, diced small
  • Small of amount of onion, about 2 tablespoons, diced small(I used red onion this day, but you can use whatever type of onion you have)

Directions

  1. Peel the eggs and put in a medium bowl.
  2. Cut into chunks with fork and knife.
  3. Add mayo and mix by smashing with a fork so it is all combined. (You don’t want to drench it in mayo. It just needs a little bit to coat it.)  My mom doesn’t add anything else at this point and it is still delicious!!
  4. Add the celery, onion salt and pepper and mix until combined.

Serve on toasted buns, with crackers or just like that!!

Enjoy!

If you like this recipe, you will also like…

Uncle Joe’s Simple Salad

Italian Salad(Pasta or no Pasta)

Kid-Friendly Breakfast Options

 

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Irish Soda Bread

Every year when St. Patrick’s Day comes around my husband (he’s mostly Irish, 83% to be exact based on his 23 & Me results) says we better celebrate. We are not big drinkers, so cheers to one beer🍻. And green is not my color, so you won’t see me wearing a green shirt. I did make corned beef and cabbage a couple of times and no one really enjoyed it but me! A couple of years ago I mentioned that my mom used to buy Irish Soda Bread every year from the bakery when St. Patrick’s Day came around. That was how we celebrated; of course with food. My husband casually mentioned how his mom and Grandma make it every year. And it’s a recipe of his Great Grandma’s in Ireland! 🙀So we got to baking. And we sat and ate a loaf of bread. Be prepared! Make this your carb day for sure!

This is best hot out of the oven with salted butter. You can heat it in the oven or toaster the next day for breakfast with a cup of coffee☕️.

Enjoy! And Happy Saint Patrick’s Day!

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Irish Soda Bread

Ingredients

  • 4 cups of flour
  • 1/2 cup of sugar
  • 2 teaspoons of baking powder
  • 3/4 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 cup of buttermilk
  • 1 cup of sour cream
  • 1 egg
  • 1 stick of unsalted butter(1/2 cup), softened
  • 3/4 cup of raisins
  • 1 more egg to brush on the top before you bake

Directions

  1. Preheat oven to bake 375(use convection if you have it)
  2. In a large bowl mix the flour, sugar, baking powder, baking soda and salt.
  3. Add the buttermilk, sour cream, 1 egg, and butter.
  4. Mix well until combined.
  5. Add the raisins(use more if you like it sweeter)and mix them in.
  6. Place all the ingredients in a greased loaf pan.
  7. Make an X on the top with a knife.
  8. Beat the remaining egg with a drop of water.
  9. Brush it on the top.
  10. The original recipe says to bake for one hour. This will vary depending on the size of the pan you cook it in and your oven. It should be brown on the top when it is done. Check it after 40 minutes to see how it looks.

If you like this recipe, you will love…

“Crowd Pleasing” Rice Pudding

Annie’s Crumb Cake

 

 

 

Kid-Friendly Breakfast Options

 

 

 

I feel the most important meal for kids is breakfast. They get rushed off in the morning and are expected to have energy and patience all day while they learn. That certainly can’t be done with a big bowl of sugary cereal or a cinnamon bun in the morning. Way back before I had kids, I was a teacher. I saw the difference between the kids that had a nutritious breakfast and the kids that did not. I taught kindergarten and I used to get in trouble because I let them rest their heads on their desks in the afternoon. Most of them fell asleep. Poor babies needed a nap. Guess that’s why I’m not a teacher anymore. Lol.

But there are so many options for breakfast. It just might take a little time to make ahead each week.

I made a list of some of my favorite kid friendly breakfast items that will give your kids the energy they need to keep their brains on point all day. Most of these can be used for  lunch or snack as well!

  1. Eggs: When I eat an egg or two I am full for hours. It gives me energy and prevents me from snacking like I usually do.
    • Hard Boiled Eggs: I usually hard boil 6 at a time. These can be eaten with just salt and pepper. That’s usually my mid morning snack while I’m rushing around. My son loves deviled eggs. Take the yolk out and mix with a little mayo, salt and pepper. Put the mixture back in the middle of the egg and sprinkle with paprika! Hard boiled eggs can also be used in salads or to make a quick and simple egg salad.
    • Egg Muffins: My son Dominick has two for breakfast and sometimes two before bed. He’s growing and always hungry!
  2. Muffins: The muffins we buy at the store have some scary ingredients.
    • Whole Wheat Banana Muffins: These are filled with great ingredients and taste delicious! I have to hide them from my husband because he will eat the whole batch! My son Matthew has one as a snack in school and two for dessert.
    • Pumpkin Muffins: It does not have to be Halloween to enjoy pumpkin muffins! If bananas aren’t your thing, all you need is a can or two of pumpkin…
  3. Bring on the smoothies! I am a big fan of smoothies. I love that you can customize them with what you like. They can also be prepared in freezer bags and placed in the freezer. All you have to do is dump it in the blender and add your choice of water, milk or juice!
    • Triple Berry Smoothie: This is my go to smoothie that everyone in my family enjoys. I love that there is a big bunch of spinach in it!
    • I also make a very simple kid friendly smoothie some mornings that both of my boys love. No spinach, but a great big serving of fruit!
      • 1 cup of frozen strawberries
      • 1 frozen banana
      • 1 cup of watermelon
      • 1/4 cup to 1/2 cup of orange juice
    • Smoothie Bowl: If sometimes your kids need a little bit more crunch to their breakfast, you can make a smoothie bowl. We enjoy it with peanut butter and granola with some sliced bananas on top. Simple and delicious.

 


  • Ok, so this one simple tool will assist you with all these healthy foods.  Egg Slicer Plus!

You can slice more than just hard-boiled eggs! With one simple motion, you can slice through foods like ripe strawberries, kiwi, bananas, firm mushrooms, and more. The wire frame is removable for easy cleaning.

  • And if you are in the market for a muffin pan, look no further!

Make a dozen beautifully browned, evenly baked muffins and cupcakes.  Made of dark aluminized steel, this pan will give you even heat distribution and perfect results every time. The extended edges make sure you always have a good grip.

  • This Ninja Blender will make your life a lot easier when you start on your smoothie adventure!

  • 72 oz. Total crushing pitcher pulverizes ice to snow in seconds for creamy frozen drinks and smoothies.
  • 8-Cup food processor bowl provides perfect, even chopping and makes up to 2 lbs. Of dough in 30 seconds.
  • Two 16 oz. Nutri Ninja cups with to-go lids are perfect for creating personalized, nutrient-rich drinks to take on the go.
  • Dishwasher-safe and BPA-free parts..Includes one 1500-watt base, A food processor bowl, 72 oz. Total crushing pitcher, two 16 oz. Nutri Ninja cups with to-go lids, and a 30-Recipe inspiration guide.
  • For best results, try the Nutri Ninja cup or X-Large pitcher for frozen drinks

 

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

 

 

 

 

 

Egg Muffins

I really love to start my day healthy. It may not always end up that way, but if I could give us all a head start, that works for me. I like to prepare quick, healthy breakfasts ahead of time so I don’t have to do much cooking in the morning. I enjoy taking it easy and drinking my coffee while I plan for all the other big meals. I have been making these egg muffins for a while now. They are filled with veggies and protein and are delicious. They go quick because everyone grabs them throughout the day, so double the recipe if you want to have enough on hand. They can easily be stored in the fridge or freezer. I take a few out of the freezer each day and put them in the fridge. It takes about 20-40 seconds to heat it in the microwave. We like to add a dab of Sriracha on top for a little spice!

***Keep in mind that any of these veggies and cheese can be replaced with what you have in the house or what you prefer!***

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All you will need to get started is a muffin pan!

Egg Muffins

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 8 eggs
  • 1/2 of a small onion, diced small
  • 1 container of baby bella mushrooms, rinsed and chopped small
  • 1-2 handfuls of baby spinach, chopped
  • 1 piece of Swiss cheese, broken up into small pieces
  • 3 or 4 pieces of bacon broken up into little pieces(I use this if I already have some leftover in the fridge, otherwise I’ll leave it out)
  • 2 tablespoons of milk or 1/2 and 1/2
  • salt and pepper

Directions

  1. Preheat oven to 375 degrees.
  2. Spray muffin pan with non stick cooking spray.
  3. In a large bowl mix together the eggs, veggies, cheese, bacon and milk. Season with salt and pepper.
  4. Mix until it is all combined.
  5. Evenly distribute the egg mixture into the muffin pan.
  6. Bake for about 15 minutes or until fully cooked.

Enjoy!

If you enjoyed this recipe you will also like:

Simple Egg Salad

Pumpkin Muffins

Whole Wheat Banana Muffins

Homemade Bagels

Triple Berry Smoothie

Happy New Year! I wonder how I got through my days before smoothies… It is such an easy meal or snack. And they always make me feel good. I try to prepare our smoothies for the whole week so we can grab them on the go, in the morning, or whenever we need a quick meal.

There is one thing you will definitely need before you get started on your smoothie making skills. You have to have a good quality blender. I LOVE my NINJA! I have the old model and love it.

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Click here to shop your favorite Pampered Chef Products.

Triple Berry Smoothies

Ingredients

  • 1/4 cup of Spinach or kale or both(I use spinach)
  • 1/2 tablespoon of Chia seeds(Or Flax seeds or both)
  • 1 Banana(I keep plenty in the freezer peeled and cut in half, so when I need them I have them.)
  • 1 cup of Mixed Berries(I get the big bag of triple berry blend at BJ’s. You can use whatever variety you like. There’s tropical blend or just strawberries. Sometimes I put the fruit that is gonna go bad in a day or two in the freezer and use that.)
  • 1 & 1/2 cups of Almond milk( I can’t live without the Califia Toasted Coconut. It’s really tasty and healthy)

Optional ingredients:  

  • 2 tablespoons of 2% Greek yogurt- (plain, vanilla or coconut)
  •  1 scoop of protein powder
  • a splash of leftover coffee
  • 1/4 cup of quick cooking oats
  • 1-2 tablespoons of nut butter(I prefer almond or peanut butter)
  • 1 teaspoon of coconut oil
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of honey

Directions

  1. Dump all of your ingredients in your blender and blend until it is a smooth consistency.

Enjoy!

If you like this recipe you will love these:

Acai Bowl

Homemade Bagels

Make Ahead

Pumpkin Muffins

Overnight French Toast with Pecans

I LOVE Christmas morning. How could it get any better? The Christmas tree is lit, presents are everywhere, the kids are happy and my coffee is brewing… Let me tell you, Overnight French Toast with Pecans will make Christmas morning even more magical as the smell of cinnamon fills the air as breakfast bakes. I hope you give this a try and start a new tradition for your family. Merry Christmas 🤶🏼

I’ve been seeing a lot of recipes for overnight french toast and really had to try it myself. I am a big fan of french toast because it is such a simple, budget friendly meal that the whole family loves. So to think I could prepare it the night before and just bake it the next day was amazing.

This recipe was adapted from several recipes I found online. So, a big thanks to all those bloggers that tried this before me. Some of the recipes were just too sweet and heavy for us in the morning. I definitely cut out some butter and sugar. And the pecans take it to the next level.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

There are a few items you will need before you begin your french toast…

Rectangular Baker

Mixing Bowls

Bread Knife

Sugar Shaker

Overnight French Toast with Pecans

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 1 loaf of Challah bread
  • 1/2 stick of butter, melted
  • 1/2 cup of brown sugar
  • 3 eggs
  • 1 cup of milk
  • 1 tsp. of vanilla extract
  • 3 tsp. of cinnamon sugar
  • 1/2 cup of chopped pecans
  • powdered sugar
  • syrup

Directions

  1. Add the brown sugar to the butter and stir.
  2. Spread the mixture on to the bottom of a baking dish.
  3. In a large bowl, mix the eggs, milk and vanilla extract.
  4. Slice the bread into thick slices.
  5. Transfer the whole sliced loaf to the baking dish.
  6. Pour the egg mixture over the loaf of bread while separating each slice so the mixture goes on evenly.
  7. Sprinkle the cinnamon sugar over the whole loaf.
  8. Top with the chopped pecans.
  9. Cover with aluminum foil and leave in the fridge until the morning.
  10.  Preheat the oven to 350.
  11. Take the french toast out of the fridge for about 15 minutes so that it comes to room temperature.
  12. Bake for 30 minutes covered.
  13. Take aluminum foil off and bake for another 15 minutes.
  14. The top should be crispy and the bottom should be soft.
  15. Serve with a side of fruit. Sprinkle with powdered sugar and drizzle with syrup.

Enjoy!


If you enjoyed this recipe you will also like…

Bread, Milk and Eggs!

Annie’s Crumb Cake

Cinnamon Whipped Cream

 

 

 

Bread, Milk and Eggs!

This is one of those things that my mom made us for breakfast, lunch or dinner when we were kids. And I do the same. My kids are still on holiday vacation and I am literally cooking from morning to night.  I’m getting tired of it, and I can’t keep my fridge and pantry stocked enough!  But I always have bread, milk and eggs!

I keep sliced bread from Publix in the freezer all the time. I use the Italian sliced bread for my kids. But you can substitute a healthier bread or even something like Challah bread! That’s really good  And this takes 10 minutes.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

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French Toast

Ingredients

  • sliced bread(3 slices)
  • eggs(2 eggs)
  • half and half, milk, or almond milk

Directions

  1. Put a little butter in a pan and heat on low to medium heat.
  2. Crack two eggs in a bowl.
  3. Add a drop of half and half(or milk or almond milk) and whiskThat is all I add.  Some people might prefer to add in a little sugar or vanilla at this point, but we like it simple just like this.
  4. Place bread in egg mixture and coat both sides. You don’t want to drench it, just coat it and let the extra egg drip off.
  5. Put it in the pan and brown both sides. It should be brown and a little crisp on the outside.  You don’t want soggy french toast.

I usually top it with powdered sugar and a little syrup. And I serve it with a side of fruit.

A few years back I changed the syrup I was using due to the caramel color. I will never go back to the other kind. This syrup (Log Cabin all natural table syrup) is tasty and way healthier. My kids love it and we don’t even like the taste of the other kind with all the added crap.