Monday, September 8, 2014

Harvest Snaps- get your snack on!

This post was created in partnership with Harvest Snaps. I have been compensated for this post. However, all thoughts and opinions are my own.

A few weeks ago I was selected to receive and review these tasty treats.
I had seen them several times in the grocery store and always thought "Mmm, that sounds good." but I never actually put them in my cart. WHY?? They're delicious!

My favorite flavor was the Wasabi Ranch, which was almost immediately devoured. Then I was sad they were gone. I ate a serving of the Lightly Salted along side a chicken wrap for lunch one day. I thought it was a great alternative to a chip; they're certainly a healthier choice!

Check out the Harvest Snaps website to find a retailer near you. 

Harvest Snaps Lunchspiration

Saturday, September 6, 2014

Egg-less Chocolate Chip Cookies

Full disclosure: This recipe is the Nestle Toll House Chocolate Chip Cookie recipe without the nuts and eggs.

The other night after dinner, the question was asked "So.. what's for dessert?". This is a common question in my house. Upon inspection of the fridge, freezer, and pantry it  was discovered that there was, in fact, nothing for dessert. (cue the sad faces).

I thought surely we must have at least the ingredients for cookies!
We did. Except for the eggs. We were fresh out of eggs.

With a quick Google search it was discovered that there were substitutes for eggs that I did have in my fridge. (Thanks to my sister, Nicole, for doing the Googling)
Mayonnaise seemed to be the most popular substitute for eggs in a cookie recipe. That got me thinking... Greek yogurt is commonly substituted for Mayo, so why not try Greek Yogurt in my cookies?

IT WORKS! They're delicious, fluffy, moist, and you'd never know they were made with yogurt and not eggs!

I salted some of them but left the rest as they were. We took them to D's mom's house for Labor Day weekend where they were all devoured. Some liked the salted ones best, some liked the old fashioned ones the best. I think they were both delicious.

Egg-Less Chocolate Chip Cookies

2 + 1/4 Cups All Purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 cup (2 sticks) Softened Butter
3/4 cup White Granulated Sugar
3/4 cup Brown Sugar
1 tsp Vanilla Extract
4 tbs Plain 0% Greek Yogurt
2 cups Chocolate Chips

Preheat oven to 375*.
Combine flour, baking soda, and salt in a bowl and set aside.
Cream together the butter and sugars. When the butter/sugar mixture is fluffy, add the vanilla and yogurt and mix well.
Gradually beat in the flour mixture. Fold in the chocolate chips.
At this point, you may need to get your (clean) hands in the mixture to really get it all mixed.
Chill the dough for about 20 minutes.
Drop rounded tablespoons of dough onto a greased cookies sheet and bake for 9-11 minutes. Allow to cool on a wire rack before eating.

**SALTED- sprinkle salt on the tops of the dough balls and then bake.**

Sunday, August 31, 2014

Easy Chicken Tortilla Soup

Hey readers! My name is Kristin and I am thrilled to be writing with Susan today. Let me introduce myself… I am a writer for Marie Callender’s Meals and other ConAgra brands. I currently live in Chicago with my fluffy Bichon Frise, Joey. I challenge myself on the weekends by trying new recipes—about a 90% success rate—and  my favorite dishes include poached eggs in the morning, throw-whatever-is-in-the-fridge salads for lunch, and vegetable-heavy stir fries for dinner. I am always on the hunt for unexpected yet delicious food combinations!

With fall around the corner, it’s time to bust out sweaters and riding boots to beat the chilly temperatures. Besides watching the leaves change color and sipping on pumpkin spiced lattes, eating warm bowls of soup on nippy days is one thing I am looking forward to this upcoming season. This recipe makes 4 servings, making it a perfect soup before a southwest-style dinner.  If you have leftovers, pour the soup into a thermos for lunch and pack the toppings separately. Enjoy this zesty, easy-to-make soup!

Easy Chicken Tortilla Soup
  • 2 tablespoons vegetable oil
  • ¼ cup green onions, chopped
  • 2 jalapenos, diced
  • 2 cans (15 oz each) Marie Callender's® Classic Chicken & Rice Soup
  • 1 can (10 oz) mild diced tomatoes & green chilies, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • ½ teaspoon ground cumin
  • 1 cup shredded Monterrey cheese
  • 1 avocado, pitted and sliced
  • ½ cup tortilla chips, broken
  1. In a medium pot, heat vegetable oil over medium-low heat. Add chopped onions until softened. Add diced jalapenos.
  2. Pour in the rest of the ingredients except Monterrey cheese, avocado slices and tortilla chips. Bring to a boil over medium-high heat.  Reduce heat to medium and simmer for 5 minutes while stirring occasionally.
Top soup with tortilla chips, avocado slice and Monterrey cheese just before serving. Enjoy!

**This post was a guest post submission. Recipe and photo credit belong to post author Kristin Kruk**