Two Ingredient Dough

If you don't know, now ya know! Two ingredient dough has taken over the internet (atleast in the Weight Watchers community). For all those people out there that "just can't" escape the carb life - this post is for you.

It has it's own hashtag! #2ingredientdough - I recommend following it to see all of the crazy things people come up with to utilize this dough. The recipes range from pretzel bites and bagels to pizza and bread sticks.

It is one of the easiest, most versatile [base] recipes that I have ever worked with. It is equal parts 0% Fat Greek Yogurt (extra emphasis on the Greek) and Self Rising Flour (extra emphasis on the Self Rising). I give extra emphasis on these points because you cannot sub out plain yogurt or plain flour for this recipe.

For easy comparison:
Regular Bagel = 9 points
2 Ingredient Dough Bagel = 3 points
Regular Pizza (Slice) = 6-10 points
2 Ingredient Dough Pizza = 6-10 points

The 2 Ingredient Dough Bagel Recipe:
-1 cup Self Rising Flour
-1 cup 0% Fat Greek Yogurt
-Egg wash
-Any toppings you want!

Mix the flour and yogurt together in bowl (with a spoon) because that is how real people mix things. Knead it together and shape it into a big blob. Cut into 4 equal parts. Roll each part out into a bratwurst length and shape. Singe the ends together. Mix one egg together and add to the top of the bagels as an egg wash. Top with whatever toppings you see fit! I have done "Everything But The Bagel" seasoning from Trader Joe's for your savory folks or a Cinnamon Sugar mixture for your sweet loving folks.

Why Weight Watchers Worked for Me (But More Importantly, Can Work For You Too!)

Year after year since graduating from college I told myself “I’m going to lose those 10 pounds this year”. The problem? I never did and found myself 30 pounds heavier after a couple of years of those empty promises to myself.

I went back and forth on the whole “gym thing”. Don’t get me wrong – I give some serious credit to those who have found their groove in running, weight lifting and circuit training. However, it just was not for me. After watching my (now) fiancé wake up day after day at 5 AM to head to the gym I found myself questioning why I couldn’t have the same dedication. Is something wrong with me?

NOPE. Nothing wrong. I had not yet found what “worked for me”. Enter stage left, Weight Watchers. While I had always been a HUGE foodie (hence the food blog, come on now) – I was starting to gain some really bad habits on the eating side of things. Items I considered “light” or “healthy” just… were not.

Left is November 2017, Right is October 2016

Weight Watchers allowed me the ability to not have to give any ONE thing up. As I sit here drinking my go-to bourbon on the rocks post a delicious Blue Apron meal of stir fry with fried egg – I find some serious (lifelong) comfort in being able to enjoy myself while also keeping my health in check.

Find what works for you! What can you (realistically) commit to? Go with that. Do not try to “fake it until you make it” when it comes to your health. Period.

Wonder what in the world I am talking about? Check out this post:

http://www.maryinthekitchen.com/2017/07/part-1-getting-started-with-weight.html

Please reach out to me at maryabrahamson08@hotmail.com if you have any questions!

Part 4: Go-To Meals for Weight Watchers Success – Lose Weight Eating Pizza

For weight loss success, you HAVE to find what works for you. Do you love pizza? Same. For me to stick with something long term it MUST include pizza. Since February, I have really had to put in extra effort to figure out how to make “my favorites” work for me – but it really paid off!

26 Pounds Down!

This post is about having go-to meals, however, it is important to not limit your “go-to” meals, either. Your body gets used to eating the same thing over and over which can sometimes cause you to hit a plateau. Be sure to change it up!

I feature a couple of recipes below from skinnytaste®. Her site is perfect for when you are on a plan – she notes on ALL of her recipes what plans it works with (keto, low card, weight watchers, etc) and notes how many Smart Points it is. What a fabulous thing the internet is!

AT HOME

Roasted Chicken and Root Vegetables (4-6 Points)

I buy the marinated half of a whole chicken at the grocery store and already cut up root vegetable package. The root vegetable packages I get already have some herb butter with them (I only use about half of it). Root vegetables are typically parsnips, butternut squash, potatoes and onion. I stick them both in the oven at 425 degrees Fahrenheit for 30-40 minutes and WHA-LA, dinner is served.

Zucchini Noodles, Marinara and Turkey Meatballs (5 Points)

This couldn’t be easier. Pick up some already made zucchini noodles (Whole Foods), heat up some marinara and heat up some already made turkey meatballs – usually found in the frozen section.

Cauliflower Fried Rice (2-5 Points)

Skinnytaste® Recipe: http://www.skinnytaste.com/cauliflower-fried-rice/

You DO NOT need to make your own cauliflower rice. Simply pick up a bag of Green Giant Cauliflower Rice. The recipe mentioned above is relatively simple, but feel free to add chicken or shrimp for only a few extra points!

Chicken Lettuce Wraps (3 Points)

Skinnytaste® Recipe: http://www.skinnytaste.com/asian-chicken-lettuce-wraps/ 

It’s no PF Changs, however, still a delicious go-to.

Pizza! (4-10 Points)

People think that pizza and weight loss do not mesh well. I am here to tell you it does! During my 8 months on Weight Watchers, I had pizza a minimum of once a week (sometimes more like 3-4 times). It is all about how you make it. Some alternative crusts include cauliflower, rice, lavash flatbread and more.

My favorite is a cauliflower crust, marinara, low fat pizza blend cheese, basil, prosciutto and arugula.

Some other options from skinnytaste®:

http://www.skinnytaste.com/french-bread-pizza-caprese/

http://www.skinnytaste.com/lavash-flatbread-pizzas/

Avocado Toast (4 Points)

This is my favorite breakfast of all time. Find any bread or toast you like, add avocado, tomato and seasoning (I do salt and pepper or everything bagel seasoning from Trader Joe’s) – that is all you need! The best part about this breakfast is that it is 1) it’s tasty 2) it includes veggies and 3) it actually fills you up.

OUT TO EAT

Mexican

1 Chicken Taco with all the fixins’ (6 points)

Salsa (0 points)

12 Tortilla Chips (4 points)

Ceviche (2 points)

Sushi

Lunch = 1 California Roll with side ginger salad (8 points)

Dinner = 2 California Rolls (10 points)

Subway

6-inch Turkey Sub (8 points)

6-inch Veggie Sub (7 points)

No, these don’t have cheese or mayonnaise!

Pho

Kids size Pho Tai (8 points)

Chic-Fil-A

8-count Grilled Nuggets (2 points)

Chicken Noodle Soup with Saltines (4 points)

Panera

Chicken Noodle Soup (3 points)

Half Strawberry Poppyseed Salad with Chicken (5 points)

Drinks

Vodka Soda Water with Lime (3 points)

Bud Light or Comparable Light Beer (3 points)

Wine (4 points)

What are your go-to meals? Please share and thank you for stopping by!

Part 3: Tips and Tricks for Succeeding on Weight Watchers

Starting Weight Watchers and being successful at it are two different things. Its not enough to simply download the Weight Watchers App and cross your fingers. Get a game plan together that works for you and will ensure that you are in this thing for the long haul.

Here are the first 5 of my top 10 tips and tricks for shedding those pounds, when you are on Weight Watchers:

1) Weekly Points

First and foremost, use your weekly points! They are given to you for a reason. Secondly, be sure to save your weekly points for your weak times, whether it is weak times during the day (everyday) or weak times during a particular part of the week. For me, the weekends are my time to enjoy myself and weekly points make that possible!

2) The Scale

Make sure you have a scale at home. Before this program, I did not have a scale at home. I shouldn’t be too surprised by my weight gain if I wasn’t monitoring it! Get on the scale at least once a week and keep track of your progress in the Journey > Progress Chart section of the app. Ideally, you would plug in your weight on the same day each week and at the same time of day for consistency.

3) Reward Yourself Everyday

It’s important to keep yourself sane on the program and reward yourself at least once a day, but only once a day. If you cherish a glass of wine at the end of each day, place priority on that glass of wine and turn down the office doughnut snacks in the morning, for example.

4) Snacking

There will be weak points during the day that you may need a quick bite. The issue here is that if you aren’t prepared for it, you may run into a rut (point wise). An example of this is being at work and needing a snack between lunch and dinner. Many work offices only have chips, bars, crackers and pure play snack foods to choose from. Don’t blow your points on a snack, instead, be sure to always keep around a low point snack in your drawer, purse, car center console and more. Yes, I have saltines in the center console of my car – the food struggle is real!

5) Make Substitutions

If you are a big rice, potato or pasta lover - these may be items that you choose to substitute for replacements (sometimes just as delicious) for the sake of points. I love rice, but I now only reserve it for eating sushi. When we are making a stir fry at home, I now substitute rice for riced cauliflower. When we are in the mood for pasta, we now use zucchini noodles – they are a great substitute as they are relatively bland in taste and therefore take on the taste of whatever sauce you are using!

Stay tuned for the next 5 tips and tricks. Be sure to plug in everything today!

Part 2: Going Out to Eat on Weight Watchers

While I love to cook, there is a time and place for it! All weekend long, typically, we are eating and drinking our way to Monday. This post includes the top three tips for how to maintain your Weight Watchers goals while getting to live (a little) and cook for none. J

PLAN, PLAN, PLAN

I guarantee there have been times that you’ve had an idea of what you wanted to order at a restaurant [relatively healthy], only to get there [so hungry] and order that fried appetizer or that tasty looking cheesecake.

NEWS FLASH: We’ve all been there.

The best way to combat this while on Weight Watcher is to look at the menu BEFORE you get to the restaurant. Here is this concept broken down into four simple steps: 1) Look at the menu online 2) Pick out what you are going to eat 3) Check the points in your Weight Watchers App 4) If you are happy with your selection, plug it in!

By plugging in what you are going to eat [and drink], you are less likely to peruse the menu when you get there and make a bad decision. Want to add some extra point security to your outing? Tell the person you are going with that you’ve decided what you are going to eat and plugged it in. This way, if you STILL make a bad decision it isn’t just you that knows. Insert judging eyes from your dinner date.

The last important piece about planning is that it provides a way to plan for your whole day. If you know you are going out to sushi for dinner (3 California Rolls = 15 points), by plugging it in at the start of your day you can ensure your breakfast and lunch allow for those 15 points. For me, 15 points for dinner is half of my 30-point day. In this scenario, I would likely bring it down to 2 California Rolls.

DON’T CHEAT THE SYSTEM

The Weight Watchers App has paired up with many restaurants to provide you with an exact point value for their menu items. Some restaurants include but are not limited to Chic-Fil-A, Subway, Outback and more. To search this restaurant list, view their Restaurants section in the app where you can sort by restaurant name and point value.

For the restaurants that you go to that are NOT in the app, don’t cheat the system or yourself. 

Let’s break it down into a real-life scenario:

If you are eating a cheese quesadilla and you go to search for that item under the food search it will return several different “cheese quesadilla” dishes. The dishes will likely range in point value from 6 to 25. I am not saying you need to use the 25-point value option, however, you likely aren’t eating the 6-point value one either. Use your best judgement and always overcompensate as opposed to under-compensate.

REMEMBER: If you cheat the system, you are cheating yourself.

MY GO-TOs

I wanted to list out some of my go-to items at different types of restaurants to make it clear that you can eat out and still be successful on Weight Watchers. I’ve listed out a couple of options at some spots. YOU CAN DO IT!

Mexican

1 Chicken Taco with all the fixins’ (6 points)

Salsa (0 points)

12 Tortilla Chips (4 points)

Ceviche (2 points)

Sushi

Lunch = 1 California Roll with side ginger salad (8 points)

Dinner = 2 California Rolls (10 points)

Subway

6-inch Turkey Sub (8 points)

6-inch Veggie Sub (7 points)

No, these don’t have cheese or mayonnaise!

Pho

Kids size Pho Tai (8 points)

Chic-Fil-A

8-count Grilled Nuggets (2 points)

Chicken Noodle Soup with Saltines (4 points)

Panera

Chicken Noodle Soup (3 points)

Half Strawberry Poppyseed Salad with Chicken (5 points)

Drinks

Vodka Soda Water with Lime (3 points)

Bud Light or Comparable Light Beer (3 points)

Wine (4 points)

Roughly 17 J Thanks again for stopping in!

Part 1: Getting Started with Weight Watchers

Oh, food – what a wonderful thing food is. It was pretty much my favorite thing until the scale crept up on me because of it.

In January, I found myself hopping on a scale for the first time in a year at a doctor’s appointment. Low and behold I had gained 9 pounds in less than a year and about 20 pounds since college. WOW. Seriously? What happened!

Enter: Weight Watchers

My company had been promoting Weight Watchers internally and was even holding meetings right in our building. I talked to some coworkers who had started the program and had lost 12, 15, even 30 pounds. I knew it was time to give it a try. Couldn’t hurt, right?

I knew NOTHING about the program before starting. Well, I did know one thing - that Oprah was the spokesperson - that's something, I guess? You get the picture. So, to start, I downloaded the app for $3.91 a week. I did some reading and realized that the NEW and improved Weight Watchers program promised 1-2 pounds of weight loss a week. That sounded too good to be true.

Enter: The Weight Watchers App

I immediately started entering everything I ate into the app (February 22, 2017). I was stunned to see that some of the foods I had previously considered “healthy” were eating up a half days’ worth of points.

Let me explain, quickly, how the app works:

You fill out a questionnaire to begin with so the app can determine how many points you get for each day (I get 30, for example). Before you eat or drink something, you search for it in the app (anything from cooked meals, items at restaurants to raw ingredients) which you then add to your day, for that meal. For example, if you are eating avocado and egg wheat toast for breakfast you would search for avocado, add the amount you are going to consume of it and then search for wheat toast and add the amount you are going to consume – these would both be added to “breakfast”. It will automatically deduct those points from your day (this is 6 points for the one I make, so it leaves me with 24 points for the rest of the day).

YUMMY, RIGHT?

Aside from your daily points, you get a set amount of weekly points which essentially are cheat points. These can be used a little bit per day or blow them all in one day!

What I learned very quickly were two things 1) that you must plug EVERYTHING IN - you are only cheating yourself if you lie to the app and 2) if you plug everything in and stick to the system, you are 100% going to lose weight.

The pounds really started shedding off in the beginning. My body was quickly adjusting to taking unnecessary items out of my day. WINNING! Some of the items that I wasn’t willing to “waste the points on” anymore:

-Coffee creamer (2 points)

-Starbucks breakfast sandwiches (8-15 points)

-Rice (6 points for a 1 cup)

-Overeating at dinner (Unlimited)

-Margaritas (17-25 points)

I was quickly finding ways to eat breakfast and lunch  low in points (while still feeling full) so that I would be able to enjoy a glass of wine when I got home. Yes, you can drink on Weight Watchers.

I would go into tips and tricks for low point meals, however, this is only Part 1 of this series! Here is what is up next:

Part 2: Eating Out on Weight Watchers

Part 3: General Tips and Tricks for Weight Watchers

Part 4: Go-To Meals for Weight Watchers Success

Please follow along with me on my journey to hitting my weight loss goals and keeping it off! My hope is that if you are reading this you have a goal of your own and Weight Watchers can help you get there.

To help further intrigue you to read Part 2, Part 3 and so on – take a peek at how far I have come in the past five months!

February 2017 – 144 pounds

July 2017 – 125 pounds

You can see it clearly in this log (below) that you can keep of your weight in the app. It shows where I started and how my weight loss journey has taken shape throughout the last five months. First step was getting a scale :) In addition, it helps me to track what my average "weekly" weight loss is - which is exactly 1 pound! They don't fudge the facts, folks.

As always, thanks for stopping in!

Sausage & Gravy Biscuit Casserole (with Eggs)

Christmas is right around the corner! What that means in our house is lots of cooking. Breakfast casseroles are a HOT ticket item around here 1) for quite simply how tasty they are 2) being able to make them ahead of time and store them well and 3) because they are certainly not a dainty meal that will wither away by mid-morning, like a danish might.

This recipe makes some seriously delicious breakfast eats for 6-8 people. It can easily be doubled if you are having more!

Sausage & Gravy Biscuit Casserole (with Eggs)

12 ounces of buttermilk biscuit dough (I like to use the Grands! Flaky Layers Butter Tastin' Biscuits) 

6 eggs

1 package peppered gravy mix (makes 2 cups)

1 lb sausage, any flavor (if you like spicy, definitely go for the HOT flavor)

1 cup cheese, shredded (cheddar or a mixed cheddar bag works well)

1/2 cup milk

salt and pepper to taste

Preheat oven to 350. Grease a 13×9 pan (I just used spray coconut oil for this).

While the oven is heating, begin to brown the sausage in a skillet until all of it is nice and browned! Drain browned sausage thoroughly.

Cut biscuit dough into 1″ pieces, and line the bottom of the pan. For most biscuits, this means to cut each biscuit up into four pieces.

Layer cooked sausage over the biscuit pieces (all of it). Then layer shredded cheese over sausage. If you have extra to use, just make sure it is a covered layer!

Whisk eggs and milk, add salt and pepper and pour over the layers you just made.

Make gravy according to instructions, and pour over everything. Again, make sure it covers most all of the top! You will want gravy in every bite J

Bake for 30-45 minutes, or until eggs and biscuits are cooked through. You do not want to overcook this dish! Reason being is it is important to have the cheese, gravy and eggs be creamy while having the biscuits be soft enough to cut through.

Serve right away – or warm at least. I mean, how could you not? Doesn't it look delicious? 

NOTE: This recipe stores well in the fridge for up to 5 days.

Baked Crab Dip

I don’t know about you, but if crab dip is on the menu, there is a 99% chance that I order it. They vary in flavor and texture from restaurant to restaurant, but there are certainly some similarities– plenty of crab and creamy-ness (is that a word? I just did that). Nothing like baked crab dip on a carefree summer day.

My boyfriend’s brother-in-law is a fabulous cook and crab dip is one of his specialties! Not only is his crab dip delicious, but SUPER simple, too. You can even make it ahead of time and keep it in the fridge, unbaked, until you’re ready to bake and serve. I love it – which is why I had to share!

Baked Crab Dip

1 lb Lump Crab Meat (the real deal)

1 regular size block of Cream Cheese

1 stick of Butter

Seasoned Bread Crumbs

Green onions

Soften cream cheese and butter together.

Recommendations on how to soften these ingredients:

First  method: wrap the cream cheese and butter (separately) in plastic wrap, then submerge it in a bowl of hot tap water for 5-10 min.

Second method: Take it out of the metal wrapping and microwave. 20 seconds for cream cheese and 14 seconds for butter (if they have been in the refrigerator).

Once softened, fold in all of the crabmeat. Cut your green onions into small pieces and fold the pieces in as well (just a small handful).

Put blended mixture in casserole and sprinkle bread crumbs on top. Just enough bread crumbs to cover the top.

Broil until browned on top and warm throughout. Serve with crackers (I do Ritz!)

The Apple Cider Moscow Mule

I've been on a drink recipe kick these days - no worries, I'll be back to cranking out casseroles and appetizers in no time. Missing the food action? Head on over to "Not Your Mother's Meatloaf" for a great chilly fall evening dinner recipe.

Now, back to the program. I am absolutely in love with the original Moscow Mule, but putting a fall twist on an old classic raises it to another level. I didn't even think that was possible! Adding the crispness of the apple cider, the warm notes of the cinnamon, all with the spice of the ginger beer - that is fall flavor you will not forget.

There are a couple of different recipes out there, but this here is the perfect blend of autumn goodness.

Apple Cider Moscow Mule

2 ounces of Vodka
2 ounces of Trader Joe's Spiced Cider (regular cider or homemade cider will do)
Juice of one Lime wedge
1/2 cup of Trader Joe's Brewed Ginger Beer (Gosling's Ginger Beer is another good choice)
A sprinkle of Cinnamon
1 Cinnamon Stick (for garnish)
1 Apple slice (for garnish)

In your copper mug (because it's not the same without it), add the vodka, cider and lime juice together. Fill the mug with ice. Top with sprinkle of cinnamon. Then top the mug off with ginger beer (typically about a 1/2 of a cup). Stir the mixture well and garnish with cinnamon stick and apple slice.

Enjoy! Do you have a great twist on an old favorite? Do share!

Fresh Squeezed Margaritas

Previous to making these at home, I had never experienced a fresh squeezed margarita. I know, sinful. It really does make a world of difference if you, ya know, appreciate the finer things in life. I happened to breeze by a juicer at TJ Maxx for $15 and I was sold on the idea of all things fresh squeezed. Not to mention, maybe a little arm workout while I am at it? I'm okay with that.

I invite you to experience this beautiful creation of fresh ingredients, simplicity, salty, jalapeno goodness all in a mason jar glass.

Fresh Squeezed Margaritas (pitcher style)

2 parts Simple Syrup
2 parts Lime Juice
3 parts Tequila
A couple splashes of Triple Sec
2 Jalapenos

Parts can also be synonymous with cups for this recipe. If you follow along with that measurement, you should get about 4-6 pretty sizable (strong) margaritas! You can always adjust accordingly for your group size. It may even be worth making extra for yourself as this recipe stores well in the fridge, just be sure to top the pitcher with it's intended top or saran wrap.

Please note: It will take about 15-20 limes to juice 2 cups worth of lime juice. You don't want to fall short - that's a pretty important ingredient right there!

How to make Fresh Squeezed Margaritas:

Start by making your simple syrup. The name says it all! It is equal parts sugar and water. Bring your water to a boil and add an equal increment of sugar until it is dissolved (ie one cup water + one cup sugar). I then place the simple syrup in the freezer for a bit to let it cool down before adding it to the margaritas!

Time to work your muscles. This works best if you have a juicer. I got mine for $15 at TJ Maxx. Think of all of the spirited beverages you can make with these things: margaritas, orange crushes, fresh squeezed mimosas! The list could go on. Cut all of your lime wedges (except for one or two) in half and begin to juice all of them into the juicing bowl. Once you have your full two cups, dump into your pitcher.

Next, add the three parts (cups) of tequila, two parts (cups) simple syrup and a couple splashes of triple sec to your pitcher.

Time for glass prep. Use one or two of the limes to cut into wedges, one of which to use to wet the rim of the glass. Next you will tip the glass upside down into some salt so that it sticks around the rim. Add the rest of the wedges to the rim of each of the glasses. Next, cut the jalapenos to add into the glasses (this is if you like it HOT). I definitely recommend the added heat touch, though. Lastly, add a couple of ice cubes to each glass.

You are done. Where is the fiesta?

Honey Mustard Glazed Pork Chops

When you are in search of a lean protein for dinner, chicken can be a good go-to, however, it can certainly get old! Bone-in pork chops definitely helps to spice up the dinner rotation. This dry-rubbed (before cooking) chop has definitely been added to our "favorites" list and I'm sure will be added to yours. The honey mustard glaze added at the end of cooking helps to lock in the flavor - mmm, let's get started!

Note: Typically this would be a grilling recipe, however, because we are in the height of the heat of summer I decided to provide the baking version. No need to sweat for dinner!

Honey Mustard Glazed Pork Chops

2 Pork Chops - center cut, bone on, 3/4 - 1 inch thick
Salt and Pepper to taste
1/2 teaspoon or sprinkle of Garlic Powder, Onion Powder, Ground Cinnamon, Cayenne Powder, Paprika
Olive Oil, as needed
2 tablespoons Dijon Mustard
4 teaspoons Honey

Preheat your oven to 400 degrees Fahrenheit.

Season the pork chops (each side) with salt, pepper, garlic powder, onion powder, ground cinnamon, cayenne powder and paprika. Sprinkle each top with olive oil. For my seasonings, I used some minced onion and garlic that I had in the cupboard to give it that extra bold flavor.

Mix the honey and Dijon mustard in a bowl, set aside.

Heat a large oven-safe frying pan over medium-high heat with a couple drops of water in it. Once heated, drop your chops in and let cook for 3 minutes. Flip the chops and place the pan in the oven. Bake for about 6-10 minutes or until the chops are golden brown. In the last couple of minutes of cooking, spread the honey mustard glaze on top of the chops and continue to cook. See the below guide for pork internal temperatures.

How do you know when your pork is done cooking?

Typically pork is served medium or well-done. Refer to the below guide when preparing your pork. Remember to let your meat sit for 10-15 minutes before serving.

Medium (145-150 degrees Fahrenheit)
Well-done (150-155 degrees Fahrenheit)

Breakfast Pizzas

If you are looking to bring your breakfast or brunch hour to new heights, this is the recipe for you. It's time to bake away the thought of boring old oatmeal or yogurt and bring on the tomatoes, basil and bacon atop these delicious flaky crescent squares! YUM! Let's get started.

Breakfast Pizzas

1 can refrigerated Crescent Rolls (I prefer the large buttery flavored ones)

4 Eggs

3-6 slices Bacon (depending on size – I recommend Trader Joe’s Uncured Black Forest Bacon)

2 tablespoons Cheese of choice

Salt and Pepper

1 tablespoon fresh chopped Basil

6 Cherry Tomatoes

Preheat the oven to 400 degrees.

Unroll the dough, separating it right down the center to create two large separate squares. Pinch the perforations in the middle then fold up the edges slightly to create a tiny wall that keeps your eggs from dripping down the edge of the pan.

Crack two eggs into the center of each dough square. I would recommend putting each egg in opposite corners of the pizza squares not right next to one another. Place three slices of bacon across the eggs on each square. Sprinkle each square with a tablespoon of cheese, salt, and pepper to taste. Lastly, add three half sliced cherry tomatoes as well as three leaves of basil to each.

Bake in oven for 10-12 minutes, until the edges of the Crescent dough are golden brown and the eggs are cooked to your preference. Cooking them for this amount of time will leave the eggs in an over easy state with the bacon cooked just right (not crispy). 

Now it's time to enjoy...

7 Layer Salad

This dish is a long-time family favorite. Just about every time I visit my family in the Midwest, my aunt prepares this dish for everyone and it is much appreciated! It is a simple yet beautiful and tasty salad that should be a staple at any potluck, dinner party or picnic.

Even though the dressing makes this salad super tasty, one thing I love about this recipe is that the ingredients take center stage - not the dressing. This salad has the perfect cool and crisp mixture of flavor, I guarantee it will become a long-time favorite of yours as well!

7 Layer Salad

1 head of Iceberg Lettuce
1 bunch of Green Onions
1 bag of Frozen Peas
1 bag of Shredded Cheddar Cheese
8 eggs (I recommend getting the ones that are already hard boiled and peeled)
1 package of Bacon (sometimes I go for the precooked option for ease - but cooking it definitely adds some more crisp)
Mayonnaise
Sugar

It works best in a large clear glass bowl (you have to show off the beauty!) If you don't have one, any large bowl will do. First, grab all of your ingredients!

Start by chopping your iceberg lettuce into bite size pieces - this is your first layer. Next, add diced green onions.  Spread them out on top of the iceberg layer. The next layer is your frozen peas. I usually run the bag under water for a minute just to thaw them a bit (it is okay if they are still a bit frozen/cold). Layer them on top of the green onions.

Cover the peas with a thin layer of mayonnaise. Think of it like you are frosting the top of the cake - in this case, you are frosting peas :) Sprinkle a small handful (about 1 tablespoon) of sugar on top of the layer of mayonnaise.

Layer on the shredded cheddar cheese. You likely will not need the whole bag, just enough to create a small layer of cheese. Next, since I buy the eggs that are already hard boiled and peeled, I simply just chop them (into about 6-8 pieces) and sprinkle them on top to create the egg layer. Lastly, chop your bacon into bite size pieces and layer them on top of the egg pieces.

Cover with plastic wrap and refrigerate for 1-3 hours. That is one of the best parts about this salad is you can prepare it ahead of time and clear your schedule for your other party planning needs! Need to finish cleaning the house? Check. Need to pick up some last minute things at the store? Check. Not only is this dish simple, but it will be done way before your guests arrive!

An Old Time Favorite: The Moscow Mule

This old time favorite is certainly making a come back and it isn't only me who thinks so. The copper mug seems to be popping up everywhere and this refreshing vodka and ginger beer option is starting to take bar menus by storm. The cocktail has been around since the 1940's and is responsible for the popularity of Smirnoff as we know it today. There are actually quite a few interesting little tid bits about this drink, some of which you can find here.

If you haven't tried it yet, now is the time. It's the perfect blend of refreshing, with just a little bit of sweet and some spice from the ginger.

The Moscow Mule (for one)

1 can of Gosling's or Crabbie's Ginger Beer
2 ounces of Vodka
1 Lime wedge
1 sprig of Mint Leaves
1 Moscow Mule Copper Mug (it just makes the experience that much better)
Ice

In the mug, combine your ice, vodka, and juice from the lime. Top it off with ginger beer to fill up the rest of the mug. Garnish with a sprig of mint leaves.