I hate drinking water. If I could get away with it, I would be fine drinking nothing but Diet Coke and coffee. I know I need to drink more water, so I’ve tried to find a way to make it more appealing. I love Crystal Light Peach Tea powder added to my water. Jed makes lemonade by adding lemon juice and Splenda to a glass of water. I love it. I decided to try it with my favorite flavor – key lime. Amazing. I can drink it all day long. It is great without the Splenda too. When we were at the beach in Florida, I used this little recipe to save us from the taste of the tap water. Don’t be insulted, Florida friends. We have some areas of nasty tasting water here in Texas (Frisco – I’m talking to you). We didn’t have to buy bottled water, which saved us a ton of money. So, if you are a fellow water hater, try some limeade or lemonade.
For 24 oz of water (the large Tervis Tumbler size):
add 2 packets of Splenda
2 tbsp of lemon or lime juice
Hydrate or die, people. 🙂
we are headed to the beach in less than a week, and i am so ready. one of my favorite beachy recipes (and favorite dessert ever) is this easy key lime pie. is was given to me by mom’s friend mary (she is my friend as well, but my mom gets the credit for knowing her first. at any rate, it is super easy. there is none of the zesting or making of meringue that goes with other key lime pie recipes.
mary’s easy key lime pie
1 graham cracker pie crust
1 14 oz. can of fat free sweetened condensed milk
1/2 cup key lime juice (i use paul and joe’s or mrs. biddie’s)
i really like the key lime taste, so i use 3/4 cup
1 container fat free cool whip
dump your ingredients into your mixer or mixing bowl.
mix them until well blended and smooth.
pour the mixture into your pie crust.
so simple and perfect…
place the plastic cover that came with your pie crust
back over the pie to make a dome.
put your pie in the freezer for at least 8 hours,
be patient. it is worth it.
this pie serves 8-10.
it contains 240-300 calories and about 5 grams of fat per slice,
depending on your slice size.
that is not bad at all for a delicious dessert.
have a slice and dream of being on your favorite beach.
what is your favorite beach recipe or food?
i’m linking to some great parties. check them out here.
i don’t know what the weather is like where you live, but here in dallas, it is HOT. i’m talking record highs. weather like this calls for a special summer recipe that is super easy. i studied abroad in spain during college, and fell in love with gazpacho there. my host family didn’t have air conditioning (like most families in spain), so my host mother would fix gazpacho as a solution to cool us off. it is basically a chilled tomato and cucumber soup, and i hope you will love it as much as i do. here’s what you need:
1 cucumber, halved and seeded
2 red bell peppers, cored and seeded
4 plum tomatoes
2 garlic cloves, minced
12 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tbsp kosher salt
1/2 tsp black pepper
process all of the veggies in your food processor.
add all of the other ingredients.
pour it into a bowl, stir, and chill.
this recipe serves 8.
it is pretty light, and tastes amazing.
i like to enjoy it with a fresh baguette.
what’s your favorite summer recipe?
*this post was originally posted on aly & ash during a blog swap.
i am blessed with creative friends who like to cook, and really like to cook together. we recently had our second sunday girls’ cooking night, and i think it is an awesome solution to the dilemma that is dinner. this particular evening we were helping betsy get some food ready to freeze in preparation for the birth of her child. here’s what happens…
we gather at betsy’s house because she has the biggest kitchen with an island range and double oven. everyone brings their own ingredients and 4 aluminum loaf pans, 1 for each person cooking. we spend a few hours preparing our selected dishes together, catching up, and laughing a lot.
it is way more fun to cook with friends.
do you like these aprons? whitney
once the dishes are ready, everyone divides their dish among 4 loaf pans,
perfect for storing or freezing, then reheating in the oven.
the great thing is that everyone goes home with 4 pans full of deliciousness for the week.
this time we had real mac and cheese, penne pasta with ground turkey and vodka sauce, mini-meatloaf, and zucchini bread. the zucchini bread was gone at my house by the next morning, but we made the rest last for several meals throughout the week.
maybe next time we’ll have a few more folks, and a few more dishes to take home. so, if you are in desperate need of a girls’ night AND a dinner solution, invite your friends over to cook with you.
*i originally posted this as a guest post on tatertots and jello.
first things first. grab a cup of coffee. this is my favorite mug, from our honeymoon in charleston.
until i married jed, and we moved to texas, i had never heard of a breakfast burrito. when he offered to make them one morning, i was confused and doubtful. he cooked them for me, and my life was forever changed. seriously. we eat them at least once a week for breakfast, lunch, or dinner. there are a million different ways to make them, but here’s how we do it. put your bacon on first, 2 slices per person. we use lean turkey bacon. we tried the extra lean and it was basically turkey jerky. the lean still has flavor but is better for you than the real stuff. feel free to use the real stuff or even breakfast sausage or chorizo. you can’t go wrong.
the next thing you need are your hashbrowns. we use these fresh, never frozen babies from simply potatoes. they don’t have anything added, and are just less work.
brush olive or canola oil on your pan and then lay out the hashbrowns in a thin layer. we use 3/4 cup per person. cover them and let ’em sit for a bit on medium heat. you will need to flip them once.
grab your eggs next. we use 2 per person (sometimes 3 for boys).
beat those huevos, then add 1/2 cup grated cheese of your choice. we like colby jack. add the egg/cheese mixture to your hashbrowns when they are about done.
breakfast burritos are best on freshly made flour tortillas. it is just science. we are trying to be healthy though, so we are using these tasty wraps.
your bacon should be cooked, so slice it up.
toss the bacon in with everything else, and mix it up.
load it on your wrap or tortilla and you are ready to go.
the only seasoning we use on the burritos is tony chacere’s. it is great on everything, as advertised. you might add salt and pepper to taste.
i like to put a little salsa on mine. jed prefers his without. the choice is yours. sometimes we add refried beans to the mix, and it is never wrong.
enjoy your taste of texas.
what is your favorite breakfast food?
last august we made our very first budget as a family. to figure out how much to budget we had to look at what we actually spent in a month. whoa. it was disturbing. the biggest shocker was how much we spent dining out. oh. my. goodness.
we are both work full time, and often when we come home we are too tired to cook, and dallas has so many great restaurants. the combination was proving to be destructive to our finances. we decided to set a relatively low dining out budget at $150 per month. you can spend that much on one good meal in dallas pretty easily. when the money is gone, we are done dining out. we have stuck to it since then, and it has been good for us. it is very difficult, as i’m sure you know, but we are trying to cook at home as much as possible. here is a meal we had this week:
we had a big batch of fresh strawberries that we sliced up, for 99 cents a lb at aldi. i looked at bagged lettuce and it cost $6.99 for red lettuce and spinach. i bought a head of each for $2.69 total, and they made double the salad. i added some low fat feta and black pepper. we used balsamic vinaigrette one night and raspberry vinaigrette another night.
we also tried the barilla plus pasta this week, and it was actually good. i’ve had bad experiences with whole wheat pasta in the past, but i’m loving this kind. it has to cook a little longer, but that’s ok. we browned some lean ground turkey and added it into the mix. we tossed it together with organic vodka sauce and fresh parmesan. the whole shebang took way less than 30 minutes, and unlike rachel ray my lettuce does not show up shredded during commercials. i love dinner @ home.
dining out was our budget buster. what is yours? have you conquered it or is it a work in progress?
i’m linking to:
first – go enter my giveaway to win some of my designs and a $25 pottery barn giftcard. click here to enter.
almost every thursday we head over to our friends’ house for tacos. typically a big crowd shows up, anywhere from 8 to 20 or so folks come over, and the berres always host. how do they host this dinner each week with out going broke? they ask everyone to bring one item, and do tacos every time to simplify things. the last 2 weeks we have been in charge of the guacamole, so i thought i’d share my method.
i use fresh ingredients, no mixes or pastes. for our group (which can put down some guac) i use 8 large avocados, 2 tomatoes, half an onion, and sometimes one bunch of cilantro.
cut the avocados in half.
de-pit those beauties. watch your fingers. you’ll see why.
scoop out the goodness. get all the way down to the skin.
taking out the pit is the hardest part. this is not my first avocado injury.
mash up those avocados with your trusty potato masher. then add salt, pepper, cumin, chili powder and garlic to taste. squeeze the juice of 2 limes on top and then stir.
this dip is husband approved. he tests it to make sure all the spices are just right.
there you go, delicious guacamole for 10-12 people. make some to share.