Saturday, December 19, 2015

Cranberry Crockpot Meatballs

For the past 20 years, my parents have hosted an open house on Christmas Eve. It's a day I always look forward to. Every single year, my mom makes crockpot meatballs. She usually uses grape jelly with cranberry sauce, but this year I wanted to change things up a bit. I wanted to make the recipe a little more festive, so instead of using grape jelly, we used cranberry sauce. As always, the meatballs were a hit at the party and gone by the end of the night. 

Did I mention that these take no time to make. They're a simple appetizer, which makes them a must for holiday parties.  Enjoy! 

1 26 oz bag of frozen meatballs (fully cooked)
1 jar of chili sauce (14 oz) 
1 can of jellied cranberry sauce (12 oz) 

Pour meatballs into the crockpot. 
In a large bowl mix together cranberry sauce and chili sauce. 
Pour sauce mixture over meatballs in the crock pot. 
Cook on low for 4 hours. 

Thursday, December 17, 2015

Chocolate Peanut Butter Chip Cake Mix Cookies

Looking for an easy cookie recipe that is sure to please? 

Do you love Reese's Peanut Butter Cups? 

If so, than you will love this recipe! 

With just 5 ingredients, the mix is ready in no time. Add in a quick baking time and you have fresh cookies that taste like candy in less than a half hour. Your friends and family will love you for sharing these this holiday season! 

1 box of chocolate cake mix (18.75oz)
1/3 cup vegetable oil
2 eggs
1 cup peanut butter chips
1/2 cup semi sweet chocolate chips 

1. Preheat oven to 350. 
2. Line a cookie sheet with parchment paper. 
3. Mix together cake mix, oil and eggs. 
4. Once combined, add in peanut butter and chocolate chips. 
5. Mix well. 
6. Scoop tablespoon sized balls onto the cookie sheet, about 2 inches apart. 
7. Bake 8-9 minutes. 
8. Move to cooling rack within 5 minutes of taking them out of the oven. 


Tuesday, December 1, 2015

Chicken with Honey- Roasted Tomatoes

With the new year quickly approaching, I've already started to plan clean eating meals for the year. When I was going through my recipes, I realized I never shared this one with you all. This recipe is done in about 20 minutes. It has just the right amount of flavor and pairs with just about anything. I served it with brown rice and green beans. If you're looking to meal prep for the week, I recommend doubling this recipe and saving some for lunch over the week. Serve it on a ned of spinach and you have a delicious salad! 

1 1/2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut in half
1 pint grape tomatoes
1 tablespoon honey
1 tablespoon + 1/2 tablespoon balsamic vinegar
1/4 tsp minced garlic
1 teaspoon dried oregano
salt and pepper to taste (about 1/4 tsp)

Preheat oven to 425°F. 
Heat oil in a large ovenproof skillet over medium-high heat. 
Season chicken with salt and pepper. 
Brown chicken in hot oil 2 to 3 minutes per side. 
Combine tomatoes, honey, 1 tablespoon of the balsamic vinegar, garlic and oregano.
Pour tomato mixture around chicken 
Move skillet to oven and back for 10 to 12 minutes or until chicken is done and tomatoes are tender.
Drizzle the remaining balsamic vinegar over the chicken and serve. 

                                                      This recipe was adapted from eMeals. 

Thursday, September 24, 2015

Mini Mushroom Meatloaves

Cooking dinner these days has been a bit of a challenge. When it comes time for dinner, I can usually be found running between feeding the baby, trying to keep him from throwing all of the food on the floor and pleading with my toddler to eat what I made her for dinner. By the time my husband walks through the door, both kids are almost done and I'm ready for a breather. Nine times out of ten, we have about 30 minutes to cook and eat dinner before bedtime routine starts.

So, I've been looking for recipes I can either prep beforehand with little cook time or one pot meals. The recipe below is about a 35 minute meal. With 5 minutes of prep time and 30 minutes of cook time. The meatloaves were moist with a slight crisp around the edges, just how I like them. What I love about making meatloaf in the muffin tin is that it's a great way to portion control and they are easy to take for lunch the next day! Enjoy.

3 Tbsp olive oil
1 (12-oz) pkg sliced fresh mushrooms, chopped
1 clove garlic, minced
2 Tbsp tomato paste
3⁄4 cup whole-wheat breadcrumbs
1 Tbsp Italian seasoning
1 tsp salt, 1 tsp pepper
2 large eggs, lightly beaten
11⁄2 lb ground round or ground turkey

1. Preheat oven to 450°F. 
2. Heat oil in a large nonstick skillet over medium heat; add mushrooms and garlic. 
3. Cook 10 minutes or until vegetables are tender; transfer to a large bowl. 
4. Stir in tomato paste, breadcrumbs,seasoning, salt, pepper and eggs; add ground round, and gently combine. 
5. Divide mixture evenly among 12 muffin cups in a greased muffin pan. 
6. Bake 20 minutes or until done.

Recipe adapted from Emeals. 

Sunday, May 17, 2015

Funfetti Cake Mix Donuts

It's been too long since I've posted a recipe here on SMWL. Earlier this year, I went through rebranding with my personal blog and launched a website for my shop. That plus two little ones under three makes for busy days and not a lot of time for this recipe blog. 

Anyhow, today I'm sharing a quick and easy donut recipe. They're perfect for spring and are ready in under a half hour. Perfect for Sunday morning and sure to be enjoyed by the whole family! 


  1. Preheat oven to 350 and spray donut pan with non stick cooking spray. Make sure to spray it well. 
  2. Mix the water, oil and egg together. 
  3. Add the dry cake mix to the water, egg and oil mixture. Stir well or use a mixer to combine. 
  4. Pour into donut pan. I found the best way it to scoop the mix into a gallon ziplock bag, cut a corner off and pipe it into the pan.
  5. Bake 8-10 minutes or until toothpick comes out clean. Allow them to cool for a minute before moving them to a cooling rack to cool completely before glazing. 
  6. For the glaze, I've used melted frosting before as well as a simple confectioner sugar/water mixture. For these donuts, I used sugar and milk. Just mix until you get the consistency you want. I use 1 TBS milk for every 3/4 cup sugar. I used a thin glaze for this donut. For a thicker white glaze, add less milk. 
  7. After donuts were glazed, I added spring sprinkles to top them off! 
  8. I hope you enjoy these funfetti cake mix donuts!

Wednesday, January 7, 2015

{Clean Eating} Pecan Crusted Chicken

Happy New Year! This blog of mine has definitely been neglected over the past year.
 I have close to 50 recipes to share with you and am determined to make that happen. 

Today, I'm sharing something I recently cooked for dinner. One thing I have accomplished this year is cooking more clean eating recipes. Last week I spent a good amount of time planning out a months worth of clean dinners, all of which require less than a half hour in the kitchen. Below, you'll find the recipe for pecan crusted chicken. It was a recipe delivered through my eMeals clean eating subscription. The meal took less than a half hour. The chicken had the right amount of flavor and I enjoyed the texture of the pecans with the panko crumbs. I paired it with steamed broccoli and brown rice. Enjoy! 

Pecan Crusted Chicken 
an eMeals recipe

3⁄4 cup pecan pieces (to get fine piece, I put the pieces in a bag and used the bottom of a cup to smash them, your could also use a food processor)
1⁄2 cup whole-wheat Panko breadcrumbs
1⁄4 tsp cayenne pepper
11⁄2 lb boneless, skinless chicken breasts, cut in
half lengthwise
3⁄4 tsp salt
2 large egg whites
3 Tbsp olive oil

1. Combine pecans, Panko crumbs and pepper in a bow. I used a lot bowl that would be good for dipping the chicken 
2. Sprinkle chicken with salt
3. Beat egg whites until foamy. 
4. Dip chicken in egg whites then cover with pecan mixture. 
5. Heat half of the oil in a nonstick skillet over medium heat. Cook 3 chicken breasts for 2-3 minutes per side or until done. Repeat with remaining oil and chicken. 

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