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Thanks a million! Check back for lots of new Disney, DIY, and Halloween post coming soon!
Last month, I was putting together my third care package for my husband. I had filled the first two with store bought goodies and he loved them. I decided I wanted to fill this one with home made love. So I made a couple things, and shared the extras with friends. Those friends made things for their husbands and gave me some of their extras. So a lot of what I sent was made either by me, or my close friends. I really think he is going to feel the love in that care package. I knew right away that I wanted to make Oreo Truffles for my ranger. We had made them together for Christmas and gave them to all our loved ones. They are so easy to make and they taste SO GOOD.
- 1 Pack of Oreos
- 1 block of Cream Cheese, softened
- Melting White Chocolate
** Depending on the size you make your truffles you may need more or less white chocolate. I bought 4 boxes just to be safe.
- Using a food processor, crush up all of the Oreos.
- Mix in softened cream cheese.
- Scoop out balls of the mixture in the size you need. I made mine very small so i could fit more in the containers I was using for the care package. If you aren’t packaging them up, I would make them the size of a cookie dough scoop. Place on wax paper covered, cookie sheet.
- Let sit in the refrigerator for 30-40 minutes to set.
- Melt white chocolate, dip Oreo balls into the chocolate and place back onto cookie sheet.
- Let set in refrigerator for 30-40 minutes.
As Cincinnati natives, my husband and I love our Grippo’s Bar-B-Q chips. If you have never had them, you are truly missing out. You can buy them in bags, like any other chip on the market. But most people would recognize them from the box you buy them in for parties. My mom brought us a box of the deliciously addicting chips, for Zac’s Ranger School graduation party. Once everyone left, I started to get worried we weren’t going to be able to finish them before they went stale. We have been trying to eat healthier, so snacking on chips wasn’t something we do regularly. It would be a terrible crime to let them go to waste, so we decided to make Grippo’s Bar-B-Q Crusted Chicken with them, and it did NOT disappoint.
- Chicken, cut into nugget sized pieces
- Grippos Bar-B-Q Chips
**Determine how much chicken you want to make. It was toward the end of the week, so we just cut up all the chicken we had left for the week. Two eggs worked great for us. And we just kept adding chips until all the chicken was coated.
- Line a baking dish with foil and spray with non-stick cooking spray. Preheat the oven to 375 degrees.
- Using a food processor, grind/crush chips into crumb sized pieces.
- Put eggs and a some water into a shallow dish or bowl.
- Add the crushed chips to another shallow dish.
- Drop chicken into the egg mixture. Make sure to coat the whole piece with the mixture.
- Move chicken to the crushed chips. Coat the chicken in the chips.
- Place the chicken into the baking pan. Spray chicken with olive oil cooking spray and dump any extra chips over the top. Spray again.
- Once all pieces are coated, bake for 35 minutes at 375 degrees.
- Serve immediately with ranch or Grippo’s Bar-B-Q sauce.
Although Grippo’s always set my mouth on fire, we loved our Grippo’s chicken. We may have used a lot of ranch, but it was delicious. It was an amazing taste of Cinci. I know we will be making that again the next time we can get our hands on some Grippo’s!
I love potatoes. I think the hardest part of the Advocare 24 Day Challenge for me, is cutting out the carbs. I just love carbs so much. So I figured now was a good a time as ever to attempt to replace potatoes with cauliflower and try to trick myself. So here is it is, Cauliflower “Potato Salad” that is 24 Day Challenge acceptable.
- 1 head of Cauliflower, steamed
- 3 green onion, chopped
- 1/4 cup of diced celery
- 1 or 2 hard boiled eggs
- 3 tbsp low fat Greek Yogurt
- 1/2 tbsp Yellow Mustard
- Bacon Chucks to taste (optional)
- Cut your head of Cauliflower into medium sized pieces, place in a bowl with enough water to cover the bottom of the bowl. Cover with a paper towel. Heat for 5 minutes and check the texture and continue to heat in minute long intervals until the texture resembles that of a cooked potato.
- Some people prefer chucks in their potato salad, I like mine more smooth. So i placed all the pieces into the food processor.
- Mix the remaining ingredients into a medium sized bowl. (Only put 2/3 of the Greek Yogurt in at this time.)
- When ready to serve, add the remainder of the yogurt. Mix well and serve.
If I make this again, I will be sure to steam the cauliflower longer. My salad tasted like potato salad, but the texture was just off. Other than that, it was delicious and a great substitute for potato salad. Give it a try and tell me what you think!
Last week, my friends and I decided to make the change to a healthier life style. We all chose different approaches to our diets and work out regiments, but we all agreed to help each other along. Today, some of us met up to try some new healthy recipes. This one was a big hit. I am excited to make this in the future!
- 1 cup of cooked Chicken
- 1/4 cup plain low fat Greek Yogurt
- 1/4 tsp Lemon Juice
- 1 small Apple, diced (your favorite type)
- 1 stalk of Celery, diced
- 2 tbs Chopped Pecans
- Dried Cranberries to taste (optional)
- Mix ingredients in a medium sized bowl. Serve immediately or chilled. If you plan on chilling, I suggest adding 2/3 of the Greek yogurt when making, and the other 1/3 right before you serve it. Can be eaten as is, or in a wrap or pita, with pita chips or crackers or over a bed of lettuce.
This recipe can be made quickly, in a large batch. If you are pressed for time, canned chicken will work as well. And if you get sick of the recipe, you can swap chicken out for turkey breast, or change the type of apple you use. My friends loved this salad so much, there was nothing left to take home with me! Give it a try and let me know what you think!