Influencer Programs

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Sunday, October 13, 2013

Fair Trade Three Continents Kcups from Green Mountain

First off I want to thank BzzAgent for allowing me to try this Limited Edition Blend for free. My thoughts and views are my own and in no way influenced by receiving the item free.

     This coffee is Fair Trade which is always a plus for me as my family and I try to choose products that are better for the farmers who grow/make the items we consume. In a short week I have used up all my Kcups and plan on ordering more ASAP! This is a medium blend coffee which worried me at first because most medium blends are way too strong for me and need copious amounts of creamer for me to drink it. I was pleasantly surprised at how well this coffee tasted. It's not bitter and doesn't need much creamer at all. I found myself going back for more, normally I down one mug and I'm done for the day. Normally I like to use my reusable K Cup so I have less waste but these are perfect for those days where I am too tired to fill that cup without spilling all over (yes this is a common occurrence).  

         Kelly Clarkson took a trip to Peru to experience the benefits of Fair Trade. There are journals and videos on There is also a exclusive song to download. Visit Green Mountain Coffee® Facebook page to enter for two tickets to see Kelly perform in a special Fair Trade Month Concert in New York City.

Sunday, October 6, 2013

Curel update.

  It's been 12 days using the Curel Intensive Healing Cream on my feet. So far I am impressed with the results!
 My before and current pictures.
Day 1: Dry, flakey, itchy, cracked

Day 12: No more flakes, not itchy anymore, Cracks are almost gone, and not so dry anymore!

I am in love with this stuff and recommend it for anyone with dry skin, as a sufferer of Eczema it is so nice to not break out when I use this. 
Will put a final update when I have used this for 30 days.
I want to thank BzzAgent for allowing me to try this for free. 

Tuesday, October 1, 2013

BzzAgent Campaign #3. Green Mountain Certified Fair Trade!

       As a regular coffee drinker I have tried so many different coffees. Having my Keurig has been so convenient for me as I am the ONLY coffee drinker in my household. When I was offered the campaign for try out the Green Mountain Coffee Fair Trade Coffee I was over the moon. I love trying new types of coffee but hate when I buy a kind I am not fond of.  For this Campaign I will get to try out 3 kinds of Fair Trade coffees by Green Mountain Coffee for free. As I try them I will update!
     As a Certified Fair Trade Product I am sure that the farmers got a fair price for the beans! For Fair Trade month Green Mountain has launched, where you can learn all about the benefits of buying Fair Trade Certified coffee. 
  Kelly Clarkson took a trip to Peru to experience the benefits of Fair Trade. There are journals and videos on There is also a exclusive song to download. Visit Green Mountain Coffee® Facebook page to enter for two tickets to see Kelly perform in a special Fair Trade Month Concert in New York City.

Sunday, September 29, 2013

Easy, Meatless, Filling, and Cheap!

Sometimes I really just want something filling, tasty, and cost effective. So my awesome crock pot chili started.

Canned Beans- 1 each of Black, Light red Kidney, Dark red Kidney, Navy, and Pinto.  .68 each
Large can crushed Tomato 1.00
Chili Seasonings- I just make my own so it comes straight from the spice rack.
    I use Cumin, Garlic Powder, Onion Powder, Chili Powder, and Cayenne Pepper to taste.

     In a 5 qt crock pot. Drain and rinse the beans and add to crock pot, pour in can of tomatoes, add water to cover beans, add spices. Turn on Low and cook for 8-10 hours.
        Serves 6-10 people.
I like mine several ways. Over baked potatoes, as is, over fries with cheese, in an omelette, or over a burger!
For under $5.00 I have enough to fill myself and the boys for several days and still have some to freeze for another day!

A TruMoo breakfast!

  This morning was the day to try out TruMoo on my boys.  We got our TruMoo free to try from BzzAgent.
There is a giveaway for Goosebumps on the containers too! Each lid has a code to enter to enter to win a trip to Hollywood, for a behind-the-scenes tour of FOX Studios! Plus, you'll visit old town Pasadena for a special effects experience. You also receive a printable coupon for any Goosebumps® DVD when you enter.
    I don't know about you but growing up I was addicted to the Goosebumps books and shows!

First up the food, I have a recipe that calls for using Chocolate Milk instead of plain milk for pancakes. So of course let's try out the TruMoo there.
   Chocolate Chip Pancakes
1 cup flour
1 Tbsp Sugar
2 Tsp Baking Powder
1/4 Tsp Salt
1 Egg
1 cup Chocolate Milk- TruMoo!!
2 Tbsp Veg oil
1/2 Tsp Vanilla Extract
1/4 cup Mini Chocolate Chips- We use regular sprinkled on top as per preferences of the boys.
Combine flour,sugar, baking powder, and salt.  In another bowl beat egg, milk, oil, vanilla, and Chocolate chips. Add to dry ingredients and mix well. Pour by 1/4 cupfuls onto lightly greased griddle. Turn when bubbles form on top.

  With our pancakes we had some of the Vanilla Milk!
     The Verdict:

The pancakes are a hit! 
LT loved his first taste of milk and loved his pancakes.

A wonderful and FUN breakfast!!!

Tuesday, September 24, 2013

BzzAgent: Halloween TruMoo Vanilla Milk (Orange)

  My second BzzCampain is for Halloween TruMoo Vanilla Milk that is colored Orange.

      For this one I was sent several coupons for $0.75 off to share with my friends and a coupon for me to get half a gallon free for myself to try out! I was also sent a few recipes to use the TruMoo with.  I can't wait to see how my picky picky toddler likes his orange milk.
                          I will update this one in a week once we have a chance to get to the store to pick it up and let the kids try it out!
   9/28- After 3 stores I found both the Chocolate and the Orange Milk!!! Can't wait to have some milk in the morning with our french Toast. Tried the Vanilla and OMG YUMMY!

Monday, September 23, 2013

Bzzagent : Curel(R) Intensive Healing Cream

So recently I joined Bzzagent so that I could try out some new items and give my opinions. Plus who are we kidding I love free!
    First I have been chosen to do a BzzCampain for Curel(R) Intensive Healing Cream.
      In my box I received 6oz of the cream to try and several coupons to share with my friends!

  I will be taking a before picture and starting to use this on Sept 24th on my most dry troubled area. My heels. I am also going to use this on both my children's knees which get really dry now that the weather is getting cooler.
            I will update weekly with how I like it. I have sensitive skin and finding things that don't irritate me is hard.

Before: 9/24/13

Not often will I show my feet. My ankles and heels are rough and dry. 

My first time using the cream I was surprised how soft my feet felt. I can't wait to see how they are as I continue to use the cream.

9/28- Just a quick update, So far there is a huge change in my heels! I really am happy that this cream hasn't made me break out like so many others in the past have. 

Sunday, August 11, 2013

Week 2 of Emeals

   So week two and I decided to make some of those breakfasts and the suppers.

Day 1- Roasted Sweet Potatoes with Sausage and Egg and Balsamic Berries
Verdict:  I loved this meal! It's going on the must make again list. I didn't do the balsamic berries, I wanted the boys to eat and knew that would most likely keep QC from even trying it.  

Day 1 Supper: Salt and Pepper Rubber Pork Roast with Egg Noodles.
  Verdict: Hey that doesn't look like the title. No it doesn't... So Finding a 1lb pork shoulder is nearly impossible in my small town. So I got chops and made  them much like I would have the roast. Then cut them up, used a pasta I already had on hand. Made a side salad and called it good. It of course was amazing.

                     about 1lb Pork shoulder
                     Salt and Pepper to taste - really I like less salt so I use less
                     Ground red pepper - recipe calls for 1/8th teaspoon
                     6oz noodles
                     2-4 tbsp shredded parm
                                  I cut out the 1/2 cup chicken broth and the 1tbsp butter the recipe called for.

      Directions: Cook pasta according to directions on your package. Cut up your pork into bite size pieces, toss with seasonings. Cook in a pan with a quick spray of cooking spray. Toss in pasta with a little of the cooking water to coat pasta with the pan drippings. Add parmesan and toss. I also tossed in a tbsp of fresh parsley I needed to use up.

   Day 2: Breakfast: Caprese Omelet

Verdict: Simple and Quick! I loved this one. Something I would possibly have done on my own. 

Day 2 Supper: Garlic-Herb Beef Roast and Potatoes and a Radicchio Salad with Grapes       
Verdict: I loved this roast and potatoes. I really really loved it! The salad not so much. I learned that I do not like Radicchio at all.

Day 3 Breakfast: Cream Cheese and Veggie Sandwiches

 Verdict: I Loved this breakfast :) Shredded carrot, cucumber, and tomato on ezekiel bread.
                      You will need:
                                 4 oz 1/3 less fat cream cheese softened
                                 3 Tbsp sour cream
                                 1/4 cup grated carrot
                                 1/4 cup finely chopped pecans - I omitted this since the baby would be trying it.
                                 Tomato thinly sliced
                                 Cucumber thinly sliced
                                 Bread- This makes 4 sandwiches so 8 slices. I used Ezekiel bread just to give it that extra something from all the seeds.

                      Directions: Combine Cream Cheese, sour cream, pinch of salt until smooth (recipe says use a food processor but it's not needed) Stir in carrots and pecans. Spread evenly over 4 slices of the bread, top with cucumber and tomato and remaining bread. Note: Cream cheese mixture may be made up to 3 days in advance; store in airtight container in fridge until needed.

Day 3 Supper: Summer Shrimp Gumbo and a Spinach Salad with Shaved carrots

Verdict: Another win for us! I loved it, the baby loved it, QC sorta liked it. I added cucumbers to the salad to give it something extra.

Day 4 Breakfast: Kale and Sausage Strata
          Verdict: I used spinach instead of Kale as finding it around here is not easy, the season is pretty much over. I went into this expecting to hate it. Normally I am not a baked egg person. I loved this and ended up snacking on it for lunch and supper one night. Will be making this again but adapting to a smaller batch.
The baby gobbled this up and kept demanding more! That makes me real happy. It's pretty easy to make, with one thing, You need to make this the night before or at least an hour before you want to bake it. It took much longer to cook through than the recipe states so I also know to watch that next time. Recipe states 50 minutes but I ended up cooking this for almost 80 minutes before the middle was cooked through. (I am sure this is because of my oven)

Day 4 Supper: Quesadillas
Verdict: The recipe called for Kale and leftover chicken from a meal I chose not to make as it was something none of us would eat. Instead I used up the leftover roast from day 2 , the leftover shredded carrot  from a few recipes, and  the last of the shredded mozzarella from breakfast. Instead of the traditional tortillas I made this on some whole grain flatbread wraps. QC who hates everything lately had one without the meat and loved it. LT had it de-constructed. I plan on making something like this again. I really enjoyed the flatbread and enjoyed being able to use up all the leftovers I had.          

   Day 5 was a leftover day. I had so much going on I never did get supper started.

              Overall verdict: I love the suppers but most of the sides I end up omitting because it just doesn't work for us. As for the breakfasts, I liked some of them but I am not a morning person and can't see myself doing this all the time. I will save up the recipes from the weeks I have paid for and add the ones I like to my recipe box just to have some more options. I can see maybe 1 brunch type a week for when everyone is home, and one during the week. The rest of the time it's oatmeal, smoothies, fruit salads, and the old standby toast with peanut butter and honey.      

  When my first month is up we are going to switch plans to the Classic meals just to see some variety.                              

Thursday, August 1, 2013

Something new!

So I hit a roadblock on my cooking... It's too hot to use the oven every day. I am eating clean and learning new recipes that aren't boring to me was not working. I was BORED with cooking and food in general and that is when I lose my way and fall right back into my bad habits.
    PP(Papa Perz) heard about something on the radio (he listens to it A LOT) and wanted me to check out I looked and filed it away as another thing that I wasn't really interested in. This was months ago. Recently I remembered that the site offered a Clean eating and Clean eating crock pot plan! I had to try it so I went in search of reviews but all I could find were ones that emeals had sent out for reviews... That to me is not a true review. So I sent a call out on social media and a friend who is a mom of a little one around LT's age uses it. I got her honest opinion and a referral from her and picked up a 3 month subscription. I am not willing to commit more time to it until I have tried out just the 3 months. I picked up the breakfasts and suppers because those are my main roadblocks. They send out 7 suppers with recipe and a grocery list all written out for you. The breakfast plan is 5 breakfasts. I got the plan for 1-2 servings since it's just myself and the boys. PP isn't home most nights. Next I got the app for my phone. I chose 5 suppers that I wanted to try (leaving 2 nights for family meals with PP) With the phone app I skipped the meals I didn't want and it generated the list without those recipes.
   Off to my farmer's market to start shopping! I was so happy to find that I am able to pull up the shopping list up on my phone without using data.
Dropped everything off and we headed to the store to purchase everything else on the list. I was able to manually enter household and baby items as well to the list so no more paper lists (that I always forget)!!!

On to what we ate our first week:

  Day One:  Crock Pot
     BBQ Beef Roast
     Grilled Corn with Lime butter ( I don't grill so I just boiled my corn)
     Salad- Cucumber, Red onion, tomato, shredded carrots

     Verdict- The salad was my own concoction and I loved it since it was all my favorite things in the fridge. The corn with the lime butter was interesting and I really liked the combination. I never would have thought to make such a combination so I am pleased. The BBQ beef, that was good! I loved the homemade BBQ that was made when I cooked the beef. I have to admit I was worried about a good BBQ sauce since going clean meant not buying the stuff at the store. - I really liked how easy it was to prep in the morning and loved that this recipe had me put aside some of the beef for the next night's supper!

  Day Two:
          Spinach and Parmesan Potatoes with BBQ Beef
          Tangy Mirliton Carrot Slaw

       Verdict:  So the slaw was immediately scrapped. I can't gag down squash and wasn't even going to try. For the rest. It called for making baked potatoes and while I would love to say I did, I won't lie. It's too hot to use my oven!!!! So I boiled some red potatoes and cut them like I would a baked potato. I wanted something with a little more UMPH so I made creamed spinach instead of just putting plain spinach on top of the potatoes. The BBQ beef was supposed to just be reheated and put on top of the potato and spinach. I mixed them to try it but honestly was just too many different flavors going on at one time. Glad I decided to just keep them separate. Loved that this meal took me less than 20 minutes to prep and cook.

  Day Three:  Slow Cooker
   Chicken Alfredo Over Bowtie Pasta
  Plum Salad with Red Onion and Mint


          Verdict: I loved this! I loved that I could have an Alfredo dish without having to stir and stir for days to get it right. So I didn't use bowties, I had whole wheat rotini and didn't see the point of buying other pastas when I had this on hand. I added peas in the last half and hour because I love peas in my Alfredo. Then garnished with some leftover bacon from that morning and some parsley. That whole pretty food thing...
  The salad didn't happen. There weren't any real good plums at my store and I wasn't sad over not trying it. It sounded just a little weird to me.
               Recipe: It's been asked for a few times so I'll share this one.
For two people
1/2 cup Parmesan- shredded (get the good stuff NOT the Kraft)
3 oz cream cheese
1/3 cup milk
1 tablespoon butter
2 cloves of garlic minced
salt and pepper 1/4 tsp each
1/8 tsp white pepper (no I didn't use this... I wasn't buying another pepper that would go bad in my cabinet)
1/4 cup chicken broth
3/4 lb chicken breast, boneless skinless, cut into bite sized pieces
8oz pasta

           Combine parm, cream cheese, milk, butter, garlic, salt and pepper in a saucepan and cook over medium heat for 10 minutes or until cheeses melt and mixture is smooth, stirring frequently with a whisk. Stir in broth. Arrange chicken in a slow cooker and top with cheese mixture. Cover and cook on low 5 hours. Cook pasta according to package directions. Top pasta with chicken mixture. * I added frozen peas the last half an hour.

  Day Four: Slow Cooker
   Texas Caviar Salad
   Grilled Apple Honey Glazed Chicken Thighs

    Verdict: So the Chicken first, I don't like dark meat, I was already buying chicken breast, and I still don't grill. So I pulled a chicken breast and since I had a pan of hot bacon fat, salad called for one piece of bacon, I just pan cooked it right in there instead of cleaning it out and putting oil in the pan. Yes people SO SO not healthy but it sounded so good, and tasted wonderful!
       The salad. This one takes a little prep the night before but it's soo  soo worth it! Yes again there was a little adaption because I know what I do and don't like.  I loved this salad so much! I plan on making it again sometime in the future.
         Bonus add on: The salad called for me to reserve a cup of the bean mixture for another night, since I had no intentions of doing that nights meal I didn't look at the recipe. I adapted and made the boys some Black-Eyed Pea Cakes.
  Verdict: I tasted it and maybe with all the spices and added things the recipe called for it would be something I would like. But the real test was the boys. QC has hit a time where he isn't eating well so LT gave the verdict. My 7 month old ate half of one of these bad boys and I saved the rest for him to munch on for lunch the next day!

  Day 5: Slow Cooker
  Shrimp Piccata
  Cucumber, Onion, and Avocado Salad
 Verdict: I want to say that I loved this. The honest truth is I wasn't enthused. I think its more my preference that my shrimp not be overly sauced. This one would get 3 stars if I were to rate it. The salad. Well I took the general idea of the salad and built on it. I added peas and carrots and made the dressing with the leftover lemon juice rather than vinegar.
     LT was in love with the avocado and even fed it to his hair. Was fun watching him enjoy the meal.

      Remember I said I ordered the breakfast menu too. I decided to forgo this weeks menu since there really wasn't but one thing I was willing to try on the first week. Next week I am making all of the breakfasts and my 5 chosen suppers.  All in all week one was a slam dunk!

Friday, July 12, 2013

Veggie Lasagna

I love Lasagna, really love it. I needed something new. I am trying to get more meatless meals in us so when a friend shared her recipe (thanks Liz) I had to try it. I adapted it heavily since the goat cheese I had went bad and I had a duh moment at the grocery store and forgot my Mozzarella Cheese.  So when we had a fairly mild day I decided to wing it, and was pleasantly surprised at how yummy it turned out!

15 oz Whole Milk Ricotta
1/2 cup shredded Parmesan
1 Large Egg
Seasonings to taste- I really will never give a measurement on these. I feel for something to turn out right you need to season the way YOU like.

16oz mushrooms sliced - I used baby bellas as that is what I got the best deal on
3 TBSP Minced Garlic

10 oz raw spinach

Lasagna Noodles (12)
1 Jar (15-16 oz) Sauce- It was too hot to make my own sauce and then bake something.
2 cups shredded Gouda- This was how I replaced the mozzarella mistake.

  Cook the mushrooms and add the garlic.
In a bowl mix together the ricotta, parmesan, egg, and seasonings.
Boil your noodles and cool enough to handle.

  1) Spread 1/2 cup sauce on bottom of 13x9 baking dish.
  2) Layer 4 noodles
  3) Top with 1/2 the ricotta mixture
  4) Add half the spinach
  5) Add half the mushrooms
              repeat steps 1-5 one time.
  6) Add 1/2 cup sauce
  7) Layer last 4 noodles
  8) Top with remaining sauce
  9) Top with Gouda
                 Bake at 350 degrees for 30-45 minutes until top is brown and bubbly!

I enjoyed this so much and the Gouda was a wonderful touch. I don't know if I can go back to regular Mozzarella again.

Friday, April 12, 2013

Banana Chocolate Chip Bread!

Banana's and Chocolate who could ask for more. We tend to have an overabundance of banana's at the end of the week. Then I am left with either freezing them for smoothies or eating more each day. Since we already had a great love of banana bread but again in our quest to be healthy we wanted less fats than the normal bread I made in the past. This is what I have found and after adapting it to my likes.

Banana Chocolate Chip Bread/Muffins

    3 large bananas
    3/4 C white sugar
    1 egg
    1 tsp soda
    1 tsp baking powder
    1/2 tsp salt
    1 1/2 C flour
    1/3 C unsweetened applesauce
    Chocolate chips (to taste)
             Preheat oven to 350. This is one of the few times I am going to say this. You need 2 bowls. Mix Dry ingredients together in first bowl. In second bowl mash the bananas  add the sugar, egg, and apple sauce mix well. Then combine dry into the wet just until combined. Add the chocolate chips (I used 1 cup of mini ones for mine) and give a quick stir.Do not over mix!!!! 
          Pour into greased loaf pan and bake for 30 minutes or until toothpick comes out clean. 
For 12 muffins bake at 375 for 17-20 minutes or until toothpick comes out clean. 
Serves 12.
 Tips: Spray muffin tin if you are using it, do not use paper liners as they will stick. 
          Quick breads freeze well. Double wrap in plastic wrap and then in foil. Good for up to 6 months. 
          These do not need to be refrigerated  just wrap or put in bags to just grab on the go. I find them perfect for a quick snack when I need something sweet. They should be fine up to a week on your counter.

Chicken and Barley Soup *Crock Pot*

I love soup! Really love soup. I could eat it every day of the week and be happy. The problem is canned soups are extremely high in sodium and there are all kinds of things that, well, I can't pronounce!  So as my family is trying to eat better and less of the processed foods I needed to start with my own soups. So far I have had great success with Stuffed Pepper soup, white bean Chili, and Beef Stew. So time to step it up and go out of my comfort zone. I love barley but have NEVER cooked with it. So without further ado!

Chicken and Barley Soup

  • 8cups reduced-sodium chicken broth (or make your own!!!)
  • 1/2cup regular barley (make sure it's not the quick cooking kind...)
  • 4skinless, boneless chicken breast halves (1 to 1 1/4 pounds total), 
  • 3stalks celery, sliced
  • 3medium carrots, sliced
  • 1medium onion, chopped
  • 1/4cup snipped fresh parsley or 2 tablespoons dried parsley flakes
  • 1tablespoon snipped fresh sage or rosemary or 1 teaspoon dried sage or rosemary, crushed
  • 1/4teaspoon ground black pepper
  • 1cup chopped green, yellow, and/or red sweet pepper

     Now as with all my recipes the spices are very much adjustable but for the recipe's sake I measured as best I could. 

In your crock pot put down your chicken, veggies, spices (excluding the fresh parsley), and barley. Then pour over the broth. My crock pot is a 5qt and it all fit. Cook on low for 4-6 hours. When ready to serve pull out the chicken and dice or shred. Add in the fresh parsley at the very end.
Make Ahead Tip
  • Make-Ahead Directions: Prepare as directed. Let cool for 30 minutes. Transfer to airtight freezer containers. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator overnight (soup may still be a little icy). Place soup in a saucepan; heat through over medium-low heat, stirring occasionally.
   Makes 8 Servings: approx 1 1/2 cups each.

The only change I plan on making is possibly adding some more barley since as I said before I love it! 

Tuesday, March 12, 2013

Crock Pot Layered Enchiladas!

This is a new one for me. This recipe was shared from my good friend J.B. via this page Quick and Easy and best of all  in my crock pot! Was able to prep everything while QC and LT were down for naps and now can spend the rest of the day with them while supper cooks away!

So the Recipe:

Slow Cooker Layered Enchilada Dinner

1 lb lean (at least 80%) ground beef - I used 85% but next time will use the 93% I usually have on hand.
1 small onion, chopped (about 1/3 cup)- I found this to be about half and onion so I froze the other half.
1 clove garlic, finely chopped- I doubled this since I LOVE garlic!
1 can (10 3/4 oz) condensed cream of mushroom soup- Picked up the 98% fat free version
1 can (4.5 oz) chopped green chiles
1 can (10 oz) enchilada sauce
10 corn tortillas (6 inch)- I found when layering in my round crock pot putting one whole one in the middle and cutting the others for the layers in half worked best.
3 cups shredded Monterey Jack cheese (12 oz)- I actually couldn't find this at my local grocery store so instead I used a shredded mexican blend.
Chopped fresh cilantro- I didn't use this because well I HATE cilantro.
(my added ingredient: Oregano. I used it while cooking up the meat mixture and sprinkled it over the top before cooking)

  • In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
  • Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
  • Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.- You should really know your Slow Cooker and how it cooks. Mine cooks faster than some and cooks best with a layer of tin foil over the top before the lid. 
  • Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
      Makes 4 generous servings or 6 regular servings. 
4 servings: 692 Cal; 38 fat; 49 carb;41 protein
6 servings; 463 Cal; 26 fat; 32 carb;27 protein

The verdict... YUMMY! I loved it a little to much and over indulged :) QC my picky boy actually ate some of it! Thanks J.B. can't wait to try out another of your family favorites.

Sunday, February 24, 2013

Beef and Mushrooms over Rice (or Pasta)

I love Beef and Mushrooms so much but have you ever looked at the nutrition! It's terrible so this is my attempt at making it healthier while still tasting amazing, and of course easy by putting it in the slow cooker!

2lb lean sirloin- cubed
16oz mushrooms- sliced or quartered (however you like yours size wise)
1 medium onion- sliced thinly
1 can 98% Fat free cream of mushroom soup
1 cup 99% fat free beef broth
1 packet dry onion soup mix
seasonings to taste

Step one- Put the beef into the crock pot and season

Step two- Put onions on top of the beef

Step three- Top with mushrooms

Step four- Mix the soup, broth, and dry soup mix together

Step five- Pour over the mushrooms

Step six- Cook on low 8-10 hours (know your slow cooker well! Mine cooks a bit fast so I go for the lower end of the time)

Step seven- Cook your rice or pasta

Step eight- Serve the beef over your rice/pasta (or mashed potatoes!)
Not my best picture but the meat was melt in your mouth tender and the sauce was so so good!

Enjoy! Serves 6 - 288 cal   13 fat   13 carb / Plus your rice/pasta,