These yogurt covered blueberries are super simple and amazingly delicious. They are a great frozen snack that will help to curb your appetite when you are craving some OTHER unhealthy sugar filled snacks…
Having a container of these pre-made in your freezer when you need a quick pick-me-up are a lifesaver!
1 – 6oz container fresh blueberries
1 – 6oz vanilla greek yogurt (blueberry yogurt works too, or strawberry, any flavor you think will taste good with blueberries)
Wash and thoroughly dry your blueberries. Spread wax paper onto a cookie sheet or other flat surface (a classic painting or stained glass owl will also work).
Using a toothpick, skewer a blueberry and dip it into your yogurt making sure to cover it completely. Place the covered blueberry on your cookie sheet and repeat until all berries are covered. Make sure berries are not touching each other. Not because they are anti-social, but more so they won’t freeze to each other.
Place your blueberry filled cookie sheet into the freezer for 1.5 hours. After that the berries will be frozen enough to portion out into snack baggies or tupperware containers.
Make sure to not leave them in the freezer uncovered for too long because they will absorb other smells/tastes from the freezer as well as freezer burn very easily!
They are best when eaten directly from the freezer, the colder they are when you pop one into your mouth the better.
It’s wet n’ stormy weather outside. There’s a spicy salsa beat pumping from the speakers. A delicious and healthy chicken tortilla crock pot soup cooking in the kitchen. This is exactly what is happening in my life right now… well, everything except for the salsa music part.
We have a recipe here that lets you easily scale the spiciness and is simple enough that anyone can cook it. It essentially boils down to one step: dice everything and throw into crock pot, go to work or school, come home and eat.
Lets do this!
1.5 to 1.75 lbs boneless skinless chicken breast
1 bell pepper (red or green, I normally buy whatever is cheapest)
1 yellow onion
1 jalapeno pepper (keep the seeds if you want it to be more spicy, bin the seeds if you want it less)
2 15oz cans diced tomatoes (do not drain, we want that juice)
1 15oz can black beans (optional recipe is great without)
2 cup chicken broth (I use the reduced sodium stuff)
2 garlic cloves (finely minced)
1 tsp red pepper flakes (if you like your soup on the less spicy side, start with a 1/2 tsp)
1 tbsp chili powder (if you like your soup on the less spicy side, start with a 1/2 tsp)
1/2 tbsp ground cumin
2 bay leaves
avocado (cubed, to use as a soup topping prior to serving)
Add all ingredients to crock pot (except the avocado). Make sure the chicken is covered by all of spices, juice, and vegetables.
Cook on high for 4-5 hours. Remove chicken, using a pair of forks (or whatever your preferred method is, ninja sais or robotic claws work also ) shred your chicken, return chicken to pot. Cook on low for another 2 hours.
Salt and pepper to taste. I normally do 10-15 cracks on the pepper mill for mine, but I like it a bit more peppery.
Throw your soup in a bowl, toss some cut up avocado chunks on top and enjoy!