Easy DIY Mint Tea Perfect for Summertime – Christmas in July Giveaway

For those here from the Christmas in July Giveaway, scroll down to find the giveaway form. If you love mint tea, pin our photo now and read it later for an easy DIY mint tea recipe!
 

Mighty Leaf Iced Teas

I love teas. Iced or hot, I love herbal teas! I drank a cup or two of hot tea everyday this past winter, I have a whole collection of different flavors. Now that summer is here I want my tea iced. I was glad to learn about Mighty Leaf Iced Teas. They come in 4 different, unique and yummy flavors and are perfect for Summertime!

Easy DIY Mint Tea

Easy DIY Mint Tea

I love adding mint leaves to my tea. I grow a mint plant right outside of our house. I pick fresh leaves, muddle them in the bottom of my glass, add ice, then pour any flavor of freshly brewed Mighty Leaf Iced Tea over them. You can remove the leaves from the drink or you can leave them. Either way it is so cool and refreshing! There you have it, an easy DIY mint tea perfect for summertime.

I’ve actually added mint to each flavor of tea and like them all, but I will have to say I like it best in the Organic Black.

What is your favorite iced tea recipe? What Mighty Leaf flavor would work well in it? Share with us in a comment below for an extra chance to win a Mighty Tea Leaf Prize Pack valued at $60. The Mighty Tea Leaf Prize Pack includes: a box of each of the four Mighty Leaf iced teas, a Takeya flash brew iced tea pitcher, and a Takeya glass water bottle.

Mighty Leaf Ice Tea Prize Pack

Enter to win using the Rafflecopter form below. This giveaway will run from July 10- July 17! Good Luck.
 
a Rafflecopter giveaway

 

Christmas in July

This giveaway is part of the Christmas in July Giveaway Hop hosted by Just Married with Coupons, Sweep Tight and Matter of Cents! Enter to win hundreds of dollars in prizes by hopping from blog to blog! The grand prize sponsor is Maggie Bags. They take recycled material & give it new life by creating eco-friendly & sophisticated handbags! Other sponsors include SodaTabs and JustSweep!
 
Enter to win $1000 in prizes!
 
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Easy 3 Ingredient Healthy Pancake Recipe

easy three ingredient health pancake recipe

In a recent health and fitness post I mention joining an online “get fit” program called Revolt Now. Revolt Now has weekly healthy meal plans and daily workouts, visit there website for more information on how to become a member. It’s been extremely helpful to me in my journey to a healthier, more fit me. I wanted to share this recipe that was inspired by this program. The original recipe called for just oats and egg whites, but I like to add banana.

Easy 3 Ingredient Healthy Pancake Recipe

This is a super simple, 3 ingredient recipe for healthy pancakes. I have to be honest, before making these I had never made pancakes before in my life… nope, sure hadn’t. I had no idea how easy and healthy they could be!

Items needed:
Oats
Egg Whites
Banana
Blender

Recipe:
1/2 cup of Oats
3 Egg Whites
1 Banana (as I mentioned above this is actually optional, you can leave this out and have an easy 2 ingredient recipe)

Optional: You can also add cinnamon and/or vanilla extract.

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Combine items in a blender (I use a Ninja) and blend until smooth. You may need to add water (or more oats) to get the blend to a pancake batter consistency. Coat your pan with coconut oil, cook over medium heat.

oatmeal banana pancakes
oatmeal banana pancakes

Top with syrup or fruit!

easy healthy pancake recipe

What are your favorite 2 or 3 ingredient recipes?

I linked up with The Newlywed Table Recipe Link Up, check it out for more great recipe ideas!

Ranch Chicken Nuggets And Hidden Valley's Lunch Break For Kids

 

 

Lunch Break For Kids

The Chef & Child Foundation (CCF) and the makers of Hidden Valley® Original Ranch® dressings & dips are partnering to host the Lunch Break For Kids fundraiser to showcase how simple, good food can make healthier bodies and stronger family connections, as well as support CCF’s national Childhood Nutrition Day in its mission to promote healthier eating to kids and their families through community-based initiatives.

 

It seems like only yesterday that my kids were little. Little feet and little hands, and all throughout the house it seems that everything we owned had a tiny counterpart. We had a big couch… the kids had a little one. I had a rocking chair, they had a little rocking chair. We had a big bed, the kids’ were small. Big car, little car. We had grown up dishes, the kids had cute little plates, cups and silverware that worked with small hands. The same thing was true with food. Big food and little people versions. As a home school mom, I was very blessed to be able to spend lunchtime with my kids nearly every day, and both of them liked helping me get things ready. One of their favorite lunches was a little kid version of my Ranch Chicken. For them… Ranch Chicken Nuggets with finger veggies.

Because it is such an easy recipe, is healthy, features Ranch seasonings and is fun for kids to help make, I thought this would be perfect to share with you, while highlighting Hidden Valley’s Lunch Break For Kids program. Helping kids learn that healthy food is good food doesn’t have to be hard. And it’s one of the things you can do as a parent that can have a lasting impact with your kids- both my teens love broccoli, request my veggie soup all the time, and have been known to order the steamed veggies when we go out to eat. I’m calling that success.

So. Here is the recipe for my kid friendly version of Ranch Chicken–Ranch Chicken Nuggets.

Enjoy!!

You will need a cookie sheet/baking pan, spatula, gallon sized zip baggie, measuring cups and spoons.

1 lb. chicken, cut into bite size pieces.

* Tip- if you are using frozen chicken, only let it thaw partway, so it’s easier to cut. On the other hand, if your chicken is thawed/fresh, just throw it in the freezer for 30 minutes. Slightly frozen is much easier to handle*

2/3 cup bread crumbs (regular plain or panko)

1/3 cup fine shredded cheese (I prefer Italian blend, but whatever suits your fancy will work)

1/4 cup egg substitute or 1 egg, beaten with 1 tbsp. milk (I like skim- use whatever you like) 

2 full tbsp. Hidden Valley Ranch Seasoning (I used Fiesta Ranch for a kick, but Original is delicious)

Salt/pepper to taste

Assorted veggies, cut into finger-food-sized pieces

2-3 Romaine lettuce leaves

Hidden Valley Ranch Single Serve cups (or just pour your Hidden Valley Ranch into little cups for dipping)

 

*When cooking with the kids, I would pre-cut the chicken and put it in a bowl, and then let them measure the other ingredients into bowls. So, in the instructions, I’m assuming you have done that, too.*

Pre-heat oven to 400 degrees. 

Pour bread crumbs, cheese, and Hidden Valley Ranch seasonings into gallon sized baggie. Shake to mix well. My kids liked dumping everything in the bag, then jumping up and down to “mix.”

Pour egg mixture over chicken pieces. Little ones think it’s fun to get their hands all slimy while making sure the chicken is evenly coated with egg mixture. Take a break to wash hands.

Place coated chicken in gallon baggie and let your kids shake, squeeze and mush until well coated with breadcrumb mixture.

Place on cookie sheet lightly sprayed with oil.

Place in 400 degree oven for 15- 20 minutes, until thoroughly cooked and no longer pink.

Arrange on plate. Add veggies on a lettuce leaf along with dip. Tell your kids what fantastic helpers and incredible cooks they are, and eat up!!

Click on the location tab here  for a local Lunch Break for Kids fundraiser or a Childhood Nutrition Day volunteer location in your area to join, or start one of your own.

The Hidden Valley® Original Ranch®, dressings & dips has provided me with free product to help with my review, but anything I receive from Hidden Valley does not affect my thoughts on its company or their product.

 

 

 

Fast and Fluffy Summer Lime Pie

Hi guys. I just HAD to share this with you all. I got to taste this fab pie the other night and when I asked for the recipe I was amazed at how easy it was. I haven’t made it yet myself but plan on it this week. I’m gonna tweak it with truvia sweetened yogurt, my homemade stevia “gello”, low fat whipped cream and a flax and wheat germ infused crust… so we’ll see how that works. In the meantime here is the “original” recipe. Enjoy!!

1 Package lime gelatin- 3oz
2 cartons of key lime yogurt-6oz each
1 carton frozen whipped topping- thawed out OR 1 carton cool whip
1 graham cracker crust
Lemon, orange or lime zest *optional*

In a mixing bowl combine lime gelatin with yogurt, fold in whipped topping or cool whip. Spread in graham cracker crust and refrigerate for at least 30 minutes before serving. Add zest to top of pie id desired.

EASY and it was soooo good!

No Bread BLT's: Bacon Lettuce Tomato Appetizer Recipe

No Bread BLT's: Bacon, Lettuce, Tomato Recipe

Here we have a recipe for a Bacon, Lettuce, Tomato appetizer with  step by step instructions written up by the man of the house. This is his first ever blog post, I hope you all enjoy it.

Bacon Lettuce in Tomato

Ingredients:

6 Roma Tomatoes

12 oz. Package of Bacon, Cooked**

Iceberg Lettuce

Cheese

Mayo or Miracle Whip

Dill Weed


Step 1:

   Cut Tomatoes in half

        Use a spoon to remove the seeds


Step 2:

   Chop your cooked bacon, this can be done as fine or as thick as you prefer

Step 3:

Add Mayo or Miracle Whip to the chopped bacon

This can be done to taste!

Only add as much as you like!

 

Step 4:

Lay the lettuce in the tomato halves

 

Step 5:

Spoon bacon mixture into tomatoes on top of the lettuce

Step 6:

Cut the cheese! LOL

Here we used cheddar and baby gouda.


Step 7:

Add cheese and sprinkle with dill.

Salt and Pepper to taste.

 

Finished BLT’s

Makes for a great appetizer or just a new twist on the old sandwich!

Bacon Recipes

This recipe has been submitted to the zuuzs 2012 Spring Recipe Challenge. You can vote one time per person/Facebook ID, per day (per every 24 hour period) during the voting period. You will be asked to sign up for zuuzs in order to vote, but in doing so you will also get a copy of the zuuzs 2012 Spring Recipe Challenge Collection emailed to you at the end of the contest.

How to vote:

  1. Go to the contest Site
  2. Navigate to the register to vote menu bar.
  3. Create your user name and email and your password will be emailed to you. (Check your spam from contact@blog.zuuzs.com)
  4. Once you receive your password login and navigate back to the contest, here is the direct link to vote for our recipe
  5. You can now vote every 24 hours for as many entries as you like.
  6. Please share your votes on Facebook & Twitter as prizes will be drawn from random shares. Prizes are to include FIVE $20 Paypal prizes.

Thank you very much, your support is appreciated!

 

Chicken and Carrot Pilaf Recipe

Chicken and Carrot Pilaf Recipe

 

1lb pound boneless skinless chicken breast, cut into thin strips
1/4 cup of butter
1 1/2 cup uncooked rice
5 carrots, sliced
1 chopped onion
1/2 green pepper
4 cups chicken broth
green onion
[Read more…]

Cooking with Kids + a Kid Friendly Recipe: Guest Post

I love cooking with my kids. It is a fun activity that supports fine motor skills, creativity and counting. I am a proud mom when my 4 year old princess differentiates flour and sugar. I am proud when she learns how to beat the eggs.

There are 2 tricks when cooking with kids:

  • You need to find a super easy recipe to make. You cannot ask your 4 year-old child to separate egg yolks.
  • You need to find a recipe that both kids can help you with. My 10 year-old measures the ingredients while my 4 year-old mixes them.

One of their favorite recipes is a simple cake with chocolate. It is a kid friendly recipe. It contains ingredients that we usually have on hand.  This recipe is adapted from All recipes.

easy cake recipe

Simple Cake with Chocolate Chips

Ingredients

  • 1 cup of white sugar or brown sugar. I personally prefer brown sugar.
  • ½ cup of butter. I replace sometimes with vegetable oil
  • 2 eggs
  • 2 teaspoon vanilla.
  • 1 ½ cup of flour
  • 1 ¾ of baking powder
  • ½ cup of skim milk
  • ½ cup of chocolate chips

Make it

  • Preheat oven to 350F.kid friendly recipe
  • Grease a rectangular cake pan
  • In a large bowl, mix the sugar and the butter until the mixture becomes creamy.
  • Beat the eggs, one by one
  • In a separate bowl, combine the flour and the baking powder. Add them to the first mixture.
  • Pour in the milk and mix well.
  • You can add the chocolate chips in the mixture or leave them as decorations. The kids love to add some chips in the mixture. They like the melted chocolate in the cake.
  • Cook for the 35 to 40 minutes or until toothpick becomes dry.

 

Olfa is the founder of OurFamilyWorld: a magazine for busy parents seeking family balance. She loves cooking healthy snacks for kids.

Full Time Mama

BBQ Chicken Tacos

Hello! My name is Heather from Literary Sweet where we love to bring you good food, drinks and books. Today I have a quick and easy dinner recipe that kids and adults love. You can even cook it right up in your crock pot to save yourself some time. Apart from everyday seasonings there are only 4 ingredients in this dish.

 

I’m uncertain if I’m the first person to ever do this or not. The other day we had leftover BBQ chicken legs and on a whim I decided to use that instead of the breasts featured in the recipe. Let me tell you it was so darn toot-in good I had to make it again. It was just as good as the first time and every single one of us went back for seconds. My step-father may of even had thirds and we still have leftovers.

 

You see I’m always looking to cut our food costs but still stay as natural as possible with my cooking. I might still rely on some conveniences, but my ultimate goal is as much food from scratch as possible with little time in the kitchen. After all I have seven mouths to feed and three children to chase after. This dish can easily fill up a crowd too which makes this an all occasion main dish. It can even be spiced up for those who really enjoy spicy foods, or made spice free for the kiddos.

 

Though we’ve never had leftovers to test it out I believe this would be good for a freezer meal too. You could make up the chicken ahead of time and freeze it for a later date.

 

BBQ Chicken Tacos

generously serves 8-10 (2 tacos a piece)

 

  • 3 skinless chicken breasts or a large package of leg quarters*
  • 1 tablespoon paprika
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 jar of your favorite BBQ sauce*
  • 1-2 16 ounce package(s) of shredded cheese of choice*
  • 2 packages of 10 count tortillas
  • Ranch or Blue Cheese dressing if desired.

 

 

  1. In a crock-pot place chicken, paprika, garlic and salt.
  2. Cook on low for 5 to 6 hours or until tender.
  3. Remove bones if you chose a bone-in cut. Be careful there are some small ones.
  4. Move your chicken to a bowl and start to shred it up.
  5. Add BBQ sauce and work it* into the chicken.
  6. Take ½ cup of cheese and work it into the chicken.
  7. Serve on tortillas with extra cheese and dressing.

 

*Notes:

 

– Use whichever meat you prefer or is cheapest for you. Just remember to pick out the bones.

– I happen to make my own BBQ sauce which has a super spicy and mild version, but please use what you enjoy eating or preparing.

  • I used a combination of pepper jack cheese for us adults and Colby jack for the kids.
  • You could also take the dry spices and rub the chicken, but it really isn’t necessary.

 

 

For busy moms, dads, students and well everyone this dish is so easy and filling. Apart from cooking the chicken everything comes together in about 5 minutes. We ate ours with rice and corn at dinner, but for lunch they eat fine by themselves.

 

How do you like to eat left over BBQ chicken?

Bacon Pull-Aparts Quick and Easy Snack for New Year's Get Together

I found this recipe in an old magazine dated 1998. I tried this and it turns out fab! Really easy, but it will be a huge hit. Serve with either jarred pizza or spaghetti sauce for dipping, and make two batches cuz it will go FAST!!!!

 

12-14 strips of bacon, cooked and chopped into smallish bite size bits

1 loaf of frozen bread dough (thawed)

2 tbsp. EVOO

1/2 cup shredded mozzarella

1/2 cup shredded cheddar

1/2 package of ranch salad dressing mix

1/4 cup chopped fresh chives

 

Roll out dough to about 1/2 inch thick. Brush with EVOO. Cut into roughly 1 inch pieces. Put in large bowl. Add bacon, cheese, dressing  mix and toss till coated . Arranges pieces in a 9×5 oval on a greased baking sheet, layering is fine. Cover and let rise in a warm spot for about 30 minutes or until double in size. Bake at 350 for 15 minutes, then cover with foil and bake for 5-10 minutes longer or until a nice golden brown.  That’s it! Easy, yummy!  Serve palin or with dipping sauce. Enjoy!

* That’s not my pic- I didn’t get a pic of mine so I pulled a pic off the web- mine were better looking BTW! LOL

Microwave Bacon Meatballs with Grape Jelly Sauce

It’s always nice to have an easy to make crowd pleaser recipe on hand this time of year. What is yummier than Bacon Meatballs? Nothing. And so fast and easy to make- no stove required!

 

 

 

 

 

 

 

1 lb. hamburger or ground turkey

1/2 cup dry bread crumbs

2 Tbls. finely chopped onions

2 slices cooked crumbled bacon

1 tsp. salt

Dash pepper

1/2 tsp. worcestershire sauce

1 tsp. ketchup

1 egg or 1/4 cup egg substitute

Add all ingredients to large bowl, mix with your hands, and form into about 18- 20 meatballs about 1 1/2 inch each.

Cover and microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once.

 

For a quick and easy sauce combine 3/4 cup grape jelly and 1/2 cup chili sauce and 1 tbsp. lemon juice in a microwave safe bowl and mix well. Cover and nuke on med/hi  for one minute. Stir. Return to microwave and heat for additional 30 second increments, stirring often, till just bubbly. Put meatballs in a pretty dish and cover with sauce. Eat with toothpicks cuz it’s fun that way!