Macro Friendly - Lauren's Latest

Chicken Kabobs

Lauren's Latest — Sun, 21 Aug 2022 17:30:00 +0000

Chicken Kabobs marinated in a delicious honey and soy sauce mixture are a tasty variation to bring to the grill. Don’t have a grill? No problem, just cook them in the broiler and enjoy all year round. A perfect and easy meal paired with veggies and my famous butter rice.

Crowd Pleasing Chicken Kabobs

This is one of the easiest and quickest dinners that is sure to please even the pickiest palates! I marinated the chicken in a delicious concoction of everyday ingredients that most will have on hand already, skewered them up alongside some colorful vegetables and broiled them! Make some rice, and you’ve got dinner!

Chicken Kabob Marinade

This marinade is perfect because it offers a sweet and savory flavor that guarantees you get flavorful and juicy chicken kabobs every time, whether you broil them or grill them. Using basic pantry items you’ll already have: honey, soy sauce, oil (canola or olive is fine), orange juice, ground ginger, garlic, and salt + pepper…you’ll be able to throw these together in no time.

Kabob Tips and Tricks

Cut all the chicken in roughly the same size and shape so they cook evenly.
If you’re using wooden skewers, don’t forget to soak them for at least 30 minutes. If dry skewers don’t catch on fire (and they might), they’ll likely char too much or become too brittle to support the ingredients.

How to Make Chicken Kabobs

For full recipe details, see the printable recipe card down below. Here is what you can expect when making these Chicken Kabobs.

Cut Chicken into Similar Size Chunks

Cut chicken breasts into large chunks that are all the same size. Set aside.

Make Marinade + Add Chicken to Marinade, Refrigerate

In large bowl, whisk the rest of ingredients together. (At this point, you can reserve some of the marinade to dip your cooked chicken skewers later on!) Stir in chicken chunks to cover equally in marinade. Cover bowl or transfer into air tight container. Keep in refrigerator until ready to cook. Ideally, this would marinate for 2+ hours. If using bamboo skewers, start soaking them now.

Preheat Broiler + Build Your Skewers

To cook, cover a rimmed baking sheet with aluminum foil. Preheat broiler. Take wet skewers and slide pieces of chicken onto them leaving small spaces in between to ensure even cooking. If you have onions, peppers, zucchini or any other vegetable that would be good on a skewer, feel free to add it on!

Broil

Once all skewers are ready, place onto prepared baking sheet and broil about 4 minutes per side. You’ll know they’re cooked when the chicken starts turning more of a white color and the marinade starts to give the edges some nice brown colors. Of course your cooking time can vary depending on how hot your broiler is and how big your chicken chunks are. The internal temperature of the chicken should read 165° F. I like to remove from broiler when the thermometer reads closer to 155-160° F to account for carry over cooking.

Can I add Veggies to the Skewer?

Yes! Roasted veggies are so easy and are great to add. Feel free to add tomatoes, zucchini, peppers, onions, mushrooms, or even broccoli. Sometimes building skewers with like items on the same skewer works a little better, since cooking times vary between meat and veggies.

Storing Leftovers

Store leftover kabobs in an airtight container in the fridge for up to 4 days. Reheat in the microwave until meat is heated through.

Freezing Chicken Kabobs

Yes, you can freeze kabobs. I have found it to work better if I freeze them uncooked. Lay the uncooked kabobs on a parchment paper lined sheet pan. Cover and flash freeze for 3 hours. After place the now-frozen kabobs in an airtight freezer safe container for up to 3 months.

More Chicken Recipes to Try…

I hope you add these to your menu this week! The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Enjoy, friends! :).

Chicken Kabobs

Chicken Kabobs are ready in less than 10 minutes and pair well with a side of rice and vegetables! Perfect for grilling or broiling.

Course Dinner

Cuisine American

Keyword chicken kabobs, honey soy chicken

Prep Time 10 minutes

Cook Time 15 minutes

Servings Large Skewers

Calories 275kcal

Ingredients

2 large chicken breasts
1/4 cup oil canola, olive, avocado all work well
1/4 cup honey
1/4 cup soy sauce low sodium
1 orange juiced
2 cloves garlic crushed
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/4 teaspoon black pepper freshly ground
vegetables onions, peppers, zucchini, mushrooms, tomatoes, etc.

Instructions

Cut chicken breasts into large chunks that are all the same size. Set aside.
In large bowl, whisk rest of ingredients together. (At this point, you can reserve some of the marinade to dip your cooked chicken skewers later on!) Stir in chicken chunks to cover equally in marinade. Cover bowl or transfer into air tight container. Keep in refrigerator until ready to cook. Ideally, this would marinate for 2+ hours. If using bamboo skewers, start soaking them now.
To cook, cover a rimmed baking sheet with aluminum foil. Preheat broiler. Take wet skewers and slide pieces of chicken onto them leaving small spaces in between to ensure even cooking. If you have onions, peppers, zucchini, mushrooms, tomatoes or any other vegetable that would be good on a skewer, feel free to add it on!
Once all skewers are ready, place onto prepared baking sheet and broil about 4 minutes per side. You'll know they're cooked when the chicken starts turning more of a white color and the marinade starts to give the edges some nice brown colors. Of course your cooking time can vary depending on how hot your broiler is and how big your chicken chunks are. The internal temperature of the chicken should read 165° F. I like to remove from broiler when the thermometer reads closer to 155-160° F to account for carry over cooking.

Nutrition

The post Chicken Kabobs appeared first on Lauren's Latest.

Zucchini Fritters

Lauren's Latest — Fri, 19 Aug 2022 09:30:00 +0000

Zucchini Fritters are perfect for a fast and easy snack, light lunch, dinner side or even a breakfast side. They are low in calories, low carb, unbelievably easy to make and a great way to sneak some veggies in. Top with sour cream, cheddar cheese or even green onions. There are so many great options for zucchini like my Fried Zucchini or Zucchini Enchiladas.

But Wait, What is a Zucchini Fritter?

When I think of a fritter, my mind thinks “apple fritters“. But, in this case we are taking grated zucchini, adding it to a batter made of onion, flour, egg and herbs and deep frying to perfection.

What to Serve with Zucchini Fritters

Pair these delicious little gems with a zesty dip, sour cream or throw them into a salad. Other ideas include pairing them with a protein. Baked Salmon, Baked Chicken Legs or Grilled Flank Steak are all great options.

How to Make Zucchini Fritters

Making Zucchini Fritters is easy and takes only 15 minutes start to finish! For full recipe details, see the printable recipe card down below.

Make Fritter Batter

Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.

Fry the Fritters

Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.

Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains.

Serve fritters warm with desired toppings.

Zucchini Fritter Topping Ideas

While these are delicious the way they are, here are some common topping ideas to garnish your fritters. Feel free to use whatever sounds good to you!

sour cream
grated cheddar cheese
green onions
tzatziki sauce
garlic yogurt sauce

Why are My Fritters Soggy?

Zucchini holds a lot of moisture. This is why zucchini is so great in baked goods! But even in baked goods, you need to soak up most of the moisture, or you’ll have a soggy end result. The easiest way to do this is to lay a few paper towels over the top of your grated zucchini and press down gently to absorb the extra water. Or wrap in a cheesecloth or tea towel and squeeeeeeze!

Storing Zucchini Fritters

Zucchini Fritters are best eaten the day they are made, but the good news is that you can store them in an airtight container in the fridge for 2-3 days. Beyond that, they get mushy and basically fall apart.

Can I Freeze Zucchini Fritters?

Yes! These work great for a make ahead appetizer. After they have cooled completely, transfer to a sheet pan and line single layer with fritters. Place into the freezer for a few hours until frozen solid. After completely frozen, place them into a freezer safe airtight bag or container. Fritters will stay fresh for 2 months in the freezer. Thaw before reheating in oven or air fryer.

Love Zucchini? Give These Zucchini Recipes a Try…

So easy, right? I love a simple way to get more veggies into a meal. The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Have a fantastic day, friends!

Zucchini Fritters

Zucchini fritters are perfect for a fast and easy snack or light lunch. Top with sour cream, cheddar cheese or even green onions and enjoy!

Course Appetizer

Cuisine American

Keyword zucchini fritters

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings small fritters

Calories 49kcal

Author Lauren’s Latest

Ingredients

1 medium zucchini grated
3 tbsp onion finely grated
1 egg
3 tbsp all purpose flour
1/8 tsp baking powder
1/8 tsp salt
2-3 tbsp butter for frying
1/4 c parmesan cheese grated
1 tbsp fresh dill or other fresh herbs, optional

desired toppings:

cheese
sour cream
green onion etc.

US Customary – Metric

Instructions

Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.
Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.
Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains. Serve fritters warm with desired toppings.

Nutrition

The post Zucchini Fritters appeared first on Lauren's Latest.

Cucumber Tomato Salad

Lauren's Latest — Mon, 01 Aug 2022 11:30:00 +0000

A classic and delicious salad, this Cucumber Tomato Salad is light, refreshing and so so easy to make! Made with sweet english cucumbers, cherry tomatoes and a simple homemade dressing, you will want add this into your regular meal rotation, regardless of the time of year. So tasty as a side to my Country BBQ Pizza or a simple Roasted Chicken.

Cucumber Tomato Salad aka My Go-To Salad

I don’t know about you, but I am head over heels in love with this salad! It’s a suuuuper basic recipe that I’ve been making for years. It tastes more delicious the longer it sits and pairs perfectly with just about any main course. Whether you’re making this with freshly grown veggies from your garden in the summer or store bought veggies from the store in the winter, I promise MY version of Tomato Cucumber Salad will be one of the best salads you’ve ever eaten. Throw it together in a cinch tonight as your side salad for dinner.

How to Make Cucumber Tomato Salad

Because this is a no-cooking required recipe, it’s probably one of the easiest recipes on my site! Trim and slice up your veggies, add the dressing and that’s it!

Prep your Cucumbers + Tomatoes

Wash your english cucumber and tomatoes. Halve the cherry tomatoes and slice the cucumbers into half moons. I link slicing my cucumbers slightly thinner, but feel free to keep this salad nice and chunky. Also, slice your red onions and add them to the bowl.

Do I Have to Use English Cucumbers?

No, you are welcome to use any cucumbers you can find! I definitely prefer the English (or Hothouse) Cucumbers because you don’t have to peel them, they are longer, skinnier and sweeter than a regular cucumber you’d get at the store, plus they are all seedless. Yes, they tend to have a higher price tag, but for good reason! You will fall in love with English Cucumbers.

If you’d prefer a regular cucumber, be sure to peel and de-seed it.

Can’t I Just Use Regular Tomatoes? Why Use Cherry Tomatoes?

I was very particular in choosing which tomatoes I’d prefer to use for this salad. Because a Cucumber Tomato Salad is basically just two ingredients with a few red onions and a homemade dressing, the cucumbers and tomatoes absolutely need to be delicious. In my opinion, cherry and grape tomatoes are sweet and delicious year round. I live in a place that has four seasons and I can’t grow delicious garden tomatoes in January, unfortunately. In the winter and sometimes even in the summer, store bought roma tomatoes, beefsteak tomatoes and “on the vine” tomatoes can be a little grainy. The quality goes down in the winter months. But, I’ve found cherry and grape tomatoes are fabulous regardless of the month I’m buying them in. So that is what I recommend using for this salad.

Make the Dressing

In a small bowl or liquid measuring cup, add grapeseed oil, white wine vinegar, garlic powder, onion powder, sugar, salt and pepper. Whisk vigorously until emulsified.

Toss Together

Pour the dressing over the veggies and toss to coat. You can serve immediately, or cover with plastic wrap and refrigerate about an hour to marinate the veggies so they really absorb the flavors from the dressing. Serve!

Do I Have to Let My Salad Marinate in the Fridge?

Giving this salad time to sit and marinate in the fridge gives the tomatoes time to release some of their (sweet) juices and allows the onions to mellow out and not be so ‘spicy’ or strong. So, even though you can enjoy this immediately, I’d highly recommend letting it sit an hour in the fridge for maximum deliciousness. Totally personal preference.

Variations

Cucumber Tomato Salad is a pretty simple and straight forward recipe that you can change and modify to make it just how you like it. Because this dressing is so versatile, it would taste delicious with all these options. Here are a couple of common ingredients I’d recommend trying:

avocado
feta cheese crumbles
fresh mozzarella
fresh basil (I love adding this! So so good!)
fresh corn
fresh chopped dill
canned chickpeas (drained and rinsed well)
quinoa

More Salad Recipes to Try!

Enjoy this Cucumber Tomato Salad on the side with some meaty dish or just as a light afternoon snack.

The printable recipe card is below. Be sure to print/pin/save/bookmark/share this recipe because it’s a classic recipe you won’t want to lose. Have a great day, friends!

Cucumber Tomato Salad

Light, refreshing with a slight zing this is my Cucumber Tomato Salad recipe! It's a classic that is perfect as a side dish or as a snack.

Course Salad

Cuisine American

Keyword tomato cucumber salad

Prep Time 15 minutes

Cook Time 0 minutes

Optional: Marinate Time 1 hour

Total Time 1 hour 15 minutes

Servings servings

Calories 97kcal

Ingredients

2 english cucumbers halved and sliced
1 pint cherry tomatoes halved
1/4 red onion sliced

For the dressing

3 tablespoons grape seed oil or olive oil
3 tablespoons white wine vinegar or red wine vinegar
salt & pepper to taste
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon granulated sugar

US Customary – Metric

Instructions

Wash your english cucumber and tomatoes. Halve the cherry tomatoes and slice the cucumbers into half moons. I link slicing my cucumbers slightly thinner, but feel free to keep this salad nice and chunky. Also, slice your red onions and add them to the bowl.
In a small bowl or liquid measuring cup, add grapeseed oil, white wine vinegar, garlic powder, onion powder, sugar, salt and pepper. Whisk vigorously until emulsified.
Pour the dressing over the veggies and toss to coat. You can serve immediately, or cover with plastic wrap and refrigerate about an hour to marinate the veggies so they really absorb the flavors from the dressing. Serve!

Nutrition

The post Cucumber Tomato Salad appeared first on Lauren's Latest.

Overnight Oats

Lauren's Latest — Thu, 16 Jun 2022 21:19:00 +0000

This Overnight Oats recipe is the easiest breakfast recipe known to mankind. Only four ingredients needed with no cooking required! Serve warm or cold and adjust as you like.

I’m always on the hunt for quick, easy, and healthy breakfasts on those busy weekday mornings before sending my kids off to school and this recipe fits the bill. I make my basic recipe in a big bowl the night before and let my kids pick their toppings the morning of. It’s the perfect, nutritious meal that adapts easily from day to day. Serve with some tasty Bacon or Breakfast Casserole for a well balanced, extra filling breakfast.

But first, what are Overnight Oats?

Overnight oats are a no-cook breakfast or snack that is made by soaking and refrigerating rolled oats in milk.

Many people prefer the ease of this recipe as well as the taste and texture of the soaked, uncooked oats versus a cooked Oatmeal.

What kind of Oats can I use?

The best oats to use are just the plain Old Fashioned Oats. Old fashioned oats soak up some liquid without getting too mushy. Quick oats will get too soggy when soaked in milk. Steel cut oats often don’t get soft enough.

How much does this recipe make?

The recipe I have posted is enough for four servings which I stir together in one big bowl and refrigerate overnight. Many overnight oats recipes call for the use of small mason jars. While I don’t think this is totally necessary, it certainly does make for a cuter presentation. I find these 8 oz. glass baby food jars are the best for portioning for kids.

How to make Overnight Oats

You will die at how easy this recipe is to make. You just need a bowl to mix and 5 minutes (or less!) of work time. For full recipe details see the printable recipe card below.

Measure Rolled Oats

Measure rolled oats into a large bowl.

Stir in Remaining Ingredients

Stir in milk, maple syrup, cinnamon, and a pinch of salt (optional). Make sure oats are well submerged in the milk.

Refrigerate 6+ Hours

Cover and refrigerate 6+ hours to overnight.

Add Toppings + Serve

Remove from the fridge, portion out, add toppings, and serve. See the next section on how to serve Overnight Oats warm or cold.

How to serve Overnight Oats

The beauty of overnight oats is it works warm or cold. To serve it cold, simply spoon some into a bowl, top with fruit, nuts or seeds, and serve.

To serve warm, simply spoon some into a bowl and microwave 30 seconds to 1 minute or until hot. Top with any desired toppings and serve.

My favorite toppings

Here are a few of our favorite toppings we love to add to any overnight oats concoction. The combinations are endless!

raspberries
blueberries
sliced strawberries
sliced bananas
coconut flakes
diced apple and cinnamon
extra maple syrup or honey
an extra splash of milk
chopped almonds, pecans, walnuts or cashews
chia seeds, pepitas or flax seeds

Variations

Man oh man, there are thousands of variations for Overnight Oats! Here are a few different options listed, but just about anything you can think of would work in this!

Milk: if you don’t want to use cow’s milk, an unsweetened almond, soy or coconut milk would work just as well!
Nuts and Seeds: try adding in walnuts, almonds, pecans, pepitas, flax seeds, or chia seeds for a textural variation.
Sweetener: I used real maple syrup for my basic overnight oats recipe, but feel free to reduce the amount or switch it out for honey, agave, sugar, brown sugar or an artificial sweetener if you’d prefer. Always add it to taste.
Spices: I use cinnamon because its a classic oatmeal add-in, but try mixing it up with nutmeg, cloves, or cardamom. Try zesting a lemon or orange for a bright pop of flavor.
Nut Butters: Stir in a little peanut, cashew, or almond butter to increase the caloric intake and add a creamy bite.

How Long Will Overnight Oats Last?

As long as it stays refrigerated, I find this to stay good for at least 4 days. The rolled oats have a tendency to lose more texture the longer they sit in the milk. If this doesn’t bother you, then they can last longer than 4 days, but I have found we like them best 4 days or earlier.

Overnight Oat Flavors to Try

Not very creative? Not to worry, here are a few tasty flavor ideas to try:

Carrot Cake: Stir in 1/2 cup finely grated carrot, 1/4 cup drained and crushed pineapple and 2 tablespoons walnuts or pecans to your mixture before sitting overnight.
Peanut Butter Banana: Swirl in 1/4 cup all-natural peanut butter to the overnight oat mixture and sit overnight. Top with lots of fresh banana.
Lemon Blueberry: Add 1 1/2 teaspoons lemon zest and 1 cup fresh blueberries to the overnight oat mixture before refrigerating.
Coconut Cream: Make your overnight oats with coconut milk and stir in 1/2 cup desiccated coconut before refrigerating. Top with a dollop of Greek yogurt and extra toasted coconut.

Love this breakfast idea? Here are some others you will love:

There you have it folks, just about everything you’ll need to know to make overnight oats! Printable recipe card is below, enjoy!

Overnight Oats (Easiest Basic Recipe)

This Overnight Oats recipe is the easiest breakfast recipe known to man. Four ingredients needed with no cooking required! Serve warm or cold and adjust as you like.

Course Breakfast

Cuisine American

Keyword easy breakfast, no bake, oatmeal, overnight oats

Prep Time 8 hours 5 minutes

Total Time 8 hours 5 minutes

Servings servings

Calories 292kcal

Author Lauren’s Latest

Cost $3

Ingredients

2 cups rolled oats
2 1/4 cups milk cow, almond, soy or coconut
1/4 cup real maple syrup
1/2 teaspoon ground cinnamon
pinch salt

Instructions

Measure all ingredients into a large bowl and stir well. Ensure oats are all well submerged.
Cover and refrigerate 6 hours to overnight. Divide into portions, add any desired toppings, and serve.

Nutrition

The post Overnight Oats appeared first on Lauren's Latest.

Crockpot Chicken Fajitas

Lauren's Latest — Tue, 31 May 2022 15:30:00 +0000

Need a super simple dinner idea? Try these easy Crockpot Chicken Fajitas! With minimal ingredients, it’s a meal that requires little prep while giving you big flavor. Delicious served with some Cilantro Lime Rice and Pico de Gallo.

A Mexican Favorite Made in the Crockpot!

I love a good crockpot meal and this one certainly does not disappoint! While I have an Easy Chicken Fajita Recipe that can be made on the stove or in the oven, I thought it made sense to add crockpot chicken fajitas to my recipe arsenal. Not only is this an easy “set it and forget it” dinner, it tastes just as good as the other versions. The only thing you need to be careful of is overcooking the peppers. If you’re a little picky about keeping the integrity of the peppers, I’d suggest using the smaller chicken tenders, cutting up your larger chicken breasts into thinner pieces OR adding the peppers in later, during the last hour to hour and a half of cooking time.

How to Make Chicken Fajitas in the Crockpot

I love set it and forget it type meals made in the crockpot! For full details on how to make chicken fajitas in the crockpot see the recipe card down below.

Prep Veggies

Slice your onions and peppers. (I used half of each color of pepper, but you are welcome to just use all green, all red or a combination of the colors available to you.)

Add onions and peppers to a large bowl. Toss with olive oil and 2/3 of the fajita seasoning. Set aside.

Cook in the Crockpot

Spray a cold crockpot with nonstick cooking spray and add the chicken. Sprinkle with remaining fajita seasoning.

Top chicken with onions and peppers. Cover and cook on high for 2-3 hours or until chicken is thoroughly cooked and peppers have softened (not mushy).

Shred and Serve

Shred chicken and serve with tortillas and any other desired fajita toppings (more on that below).

Favorite Chicken Fajita Toppings

Traditionally fajitas are served ‘taco style’ in a variety of different tortillas. Flour tortillas being the most popular at restaurants (and at my house). However, if you’re not wanting tortillas, the finished crockpot chicken fajitas mixture is delicious served as a ‘bowl’ with rice, beans and other yummy toppings. Here are a couple of ideas:

tomatoes
salsa
avocado
guacamole
beans
cotija cheese
lime juice
cilantro

Storing Leftovers

While fajitas are best eaten the day they are prepared, you can store any leftovers in an airtight container in the fridge for 1-2 days. The main thing to note here is that the chicken will be fine, but the onions and peppers will get soggy the longer they sit.

Love Chicken Fajitas? More Mexican Dishes to Try:

There you have it! Protein packed, easy as pie, Crockpot Chicken Fajitas!

The printable recipe card is down below. Be sure to print/save/pin/bookmark this page…it’s a good one!

Crockpot Chicken Fajitas

Crockpot Chicken Fajitas are an easy throw together meal that requires little prep and results in tons of flavor. Plus it's high in protein!

Course Dinner

Cuisine Mexican

Keyword crockpot chicken fajitas

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings servings

Calories 190kcal

Ingredients

2 bell peppers any color
1 red onion
1 tablespoon olive oil
1 pound chicken tenders or boneless, skinless chicken breasts, cut into slices
1.27 oz fajita seasoning one packet

US Customary – Metric

Instructions

Slice onions and peppers. (I used half of each color of pepper, but you are welcome to just use all green, all red or a combination of the colors available to you.)
Add onions and peppers to a large bowl. Toss with olive oil and ⅔ of the fajita seasoning. Set aside.
Spray a cold crockpot with nonstick cooking spray and add the chicken. Sprinkle with remaining fajita seasoning.
Top chicken with onions and peppers. Cover and cook on high for 2-3 hours or until chicken is thoroughly cooked and peppers have softened (but not mushy).
Shred chicken and serve with tortillas and any other desired fajita toppings: tomatoes, salsa, avocado, guacamole, rice, beans, cilantro.

Nutrition

The post Crockpot Chicken Fajitas appeared first on Lauren's Latest.

Instant Pot Hard Boiled Eggs

Lauren's Latest — Fri, 01 Apr 2022 04:05:00 +0000

Instant Pot Hard Boiled eggs are quick, easy to peel, and come out perfect every time! Great to have for a protein-filled lunch or snack! (I also have stovetop directions!)

Happy to be sharing my recipe for hard-boiled eggs today! It’s not so much a recipe as it is a method to get easy to peel, never fail, always perfect, hard-boiled eggs! Whether you’re dying eggs for Easter, making egg salad, or making a few protein snack boxes, you need perfect hard-boiled eggs and this is just the ticket.

The Secret to Perfect Hard Boiled Eggs

Cooking a hard-boiled egg to perfection is kind of tricky because there are so many variables. How cold the water is, to begin with, how cold the eggs are right out of the fridge, how long to boil them for, how long it takes to bring the eggs to a boil, whether you use an electric cooktop or gas stove, whether you submerge in cold water or ice water, etc. etc.

Eggs to me were just super annoying to deal with because I could never get them right every time. SO! The only reason why I’m posting a simple recipe for hard-boiled eggs is that I figured out the formula! I’ve tried cooking these eggs 6 times, ya’ll!! And they came out perfectly every time. Easy to peel with that quintessential bright yellow yolk.

My secret? I steam them in my instant pot/electric pressure cooker! The Instant Pot works by bringing everything up to a steady temperature together, holding all ingredients (in our case, eggs, and water) at said temperature for 4 minutes and then slowly releasing that pressure for 5 minutes before removing the eggs and shocking them in a water bath. This method works perfectly for everyone who tries it because the pressure cooker removes all the variables I listed above that could potentially keep you from achieving success. And that’s why I’m sharing this with you today.

What if I don’t have a pressure cooker?

Never fear! I’ve tested this recipe on a gas and electric stove too with pretty darn good results. See the section below and the recipe card for further instructions.

Use Week Old Eggs

I think we have all had those terrible, hard-to-peel hard-boiled eggs a time or two before. From what I can tell, this happens because the eggs you are using are fresh. So, use eggs that are a few weeks old for best results.

Still Having Peeling Trouble?

Still having issues with peeling your eggs? Crack them all around without peeling, then soak them in water for a couple of minutes. The water will seep through the cracks and wiggle between the shell and egg making for an easier peel.

What if I Want a Soft or Medium Boil?

This might take some experimenting on your part to get your desired results but after reading this super informative article here’s what has worked for me in the past:

Soft Boiled: high pressure, 3 minutes, quick release
Medium Boiled: high pressure, 4-5 minutes, quick release

Natural vs Quick Release

Quick release simply refers to how the steam from the pressure cooker is released. Natural release is when you allow the pressure to disapate without touching the machine (this is the longer process). Quick release is when you *carefully* open the steam release valve and a stream of hot steam is released all at once.

How to Hard Boil Eggs in an Instant Pot

For full details on how to hard boil eggs in an Instant Pot, see the recipe card down below

Place Ingredients in Instant Pot

Pour 2 cups of cold water into the bottom of a cold pressure cooker and place the steaming rack into water. The rack should stand just above the water, so no eggs ever come in contact with it. Place the eggs onto the rack, creating an even layer across the bottom (you don’t want them to be stacked on top of each other).

Steam and Natural Release

Close the lid and lock. Ensure the valve is sealed. Press “Steam” function and “High” pressure. Adjust cook time to 4 minutes and press “Start”. The pressure cooker will take a little bit of time to come to temperature before the 4 minute countdown starts.

After 4 minutes have passed, wait another 5 minutes before releasing pressure completely (natural release for 5 minutes, then quick release the rest).

Ice Water Bath

Remove lid and transfer eggs to an ice water bath. Cool until they are easily handled.

Peel and Use

Gently crack shell all the way around and peel away using the side of your thumb (it should come off in big pieces). Rinse under cold water and place onto dry paper towels until all eggs are peeled.

How to Hard Boil Eggs on the Stove

This method isn’t quite as sure proof as the instant pot method but you can still get great results. Here’s how to hard boil eggs on the stovetop:

Place Ingredients in a Pot

Place eggs in a single layer in the bottom of a pot. Cover completely with cold water. Cover and place on stove.

Boil and Wait

Bring to a rolling boil gently over medium to medium-high heat.

Turn burner off and let eggs sit in hot water for 12 minutes. If using an electric stove, remove from burner. Not necessary if using a gas burner.

Ice Water Bath

Remove eggs from hot water and immerse in a large bowl of ice water for 5 minutes or until easy to handle.

Peel and Use

Crack shell gently around the entire egg and using the side of your thumb, peel shell off (it should remove easily as long as you get underneath the membrane just under the shell). Then use as desired!

Storing Instructions

Store hard boiled eggs in an airtight container in the refrigerator, for up to 5 days!

Can I Freeze Hard Boiled Eggs?

I wouldn’t suggest freezing hard boiled eggs. This is because the cooked egg white and yolk become watery after thawing, gross.

Favorite Recipes Using Hard Boiled Eggs!

Oh, so many things to be made with these beauties! Here are a few of my favorites:

Instant Pot Hard Boiled Eggs

Instant Pot Hard Boiled eggs are quick, easy to peel, and come out perfect every time! Great to have for a protein-filled lunch or snack!

Course Lunch, Snack

Cuisine American

Keyword hard boiled eggs, how to hard boil eggs, instant pot hard boiled eggs

Prep Time 2 minutes

Cook Time 9 minutes

Total Time 11 minutes

Servings eggs

Calories 63kcal

Author Lauren’s Latest

Equipment

1 pressure cooker/instant pot

Ingredients

12 whole large eggs
2 cups cold water

US Customary – Metric

Instructions

Instant Pot Directions

Pour 2 cups of cold water into the bottom of a cold pressure cooker and place the steaming rack into water. The rack should stand just above the water, so no eggs ever come in contact with it. Place the eggs onto the rack, creating an even layer across the bottom. (You don't want them to be stacked on top of each other.)
Close the lid and lock. Ensure the valve is sealed. Press “Steam” function and “High” pressure. Adjust cook time to 4 minutes and press “Start”.
After 4 minutes have passed, wait another 5 minutes before releasing pressure completely. Remove lid and transfer eggs to an ice water bath. Cool until they are easily handled.
Gently crack shell all the way around and peel away using the side of your thumb. (It should come off in big pieces.) Rinse under cold water and place onto dry paper towels until all eggs are peeled.

Stovetop Directions

Place eggs in a single layer in the bottom of a pot. Cover completely with cold water. Cover with lid and place on stove.
Bring to a rolling boil gently over medium to medium high heat. Turn burner off and let eggs sit in hot water for 12 minutes. (If using an electric stove, remove from burner. Not necessary if using a gas burner.)
Remove eggs from hot water and immerse in a large bowl of ice water for 5 minutes or until easy to handle. Crack shell gently around entire egg and using the side of your thumb, peel shell off. (It should remove easily as long as you get underneath the membrane just under the shell.) Use as desired.

Video

Notes

I found this article super helpful if you’re looking for how to cook soft-boiled eggs in the pressure cooker. This is what has worked for me:

Soft Boiled: high pressure, 3 minutes, quick release
Medium Boiled: high pressure, 4-5 minutes, quick release
Hard Boiled: high pressure, 4 minutes, natural release for 5 minutes then quick release

Nutrition

The post Instant Pot Hard Boiled Eggs appeared first on Lauren's Latest.

Shrimp Tacos

Lauren's Latest — Tue, 22 Mar 2022 18:53:04 +0000

These Shrimp Tacos are simple to make and a great option for a busy weeknight meal. These shrimp tacos are made with juicy plump shrimp, seasoned with a bit of spice. The cooked shrimp is then wrapped in warm flour tortillas and piled high with homemade slaw and a fantastic shrimp taco dressing. Delicious on their own or pair them with some Mexican Street Corn or tortilla chips and Fresh Mango Salsa.

What Type of Shrimp is Best?

When it comes to cooking shrimp for ANY recipe, there are two main things to know. How to choose between fresh or frozen and it’s sizing. Let’s break it down:

Fresh vs Frozen Shrimp

While fresh shrimp is typically best, it’s not always practical or economical, especially if you happen to live in a landlocked state or province. This is where frozen shrimp is a great option! It is frozen within hours of being caught and you can buy it peeled, deveined and ready to go. You simply just have to defrost.

It’s best to thaw shrimp in the fridge overnight. If you forget to do that, luckily there is a quicker method! Place shrimp in a colander and place in cool water for 15-20 minutes. Resist the urge to use hot water….doing so will begin to cook your shrimp. Once defrosted, pat dry with paper towels.

Shrimp Sizing

Shrimp come in many different sizes. For this recipe, I used large shrimp. Not too big, not too small and they fit into a tortilla nicely. On a package for large shrimp, you will see a number range listed (31/35) which is equal to the number of shrimp per pound in that package. Shrimp range in size from extra small (61/70) to colossal (13/15). I would recommend medium to large shrimp for these tacos.

How To Make Shrimp Tacos

Shrimp Tacos are easy to make and come together in just about 15 minutes! Be sure to not over cook your shrimp. Doing so will make them tough and rubbery. No thanks! They only need about 90 seconds per side. Combine the ingredients for the slaw dressing, and then assemble! For full recipe details, see the printable recipe card down below.

Prep + Season Shrimp

Start by blotting shrimp with paper towels to remove any excess moisture. Sprinkle with cumin, chili powder, salt and pepper and toss to coat.

Cook Shrimp

In a large skillet, heat a tablespoon of olive oil over medium high heat. Cook half of the shrimp until opaque and bright pink, about 90 seconds per side. Remove from pan into a bowl and cover with foil to keep warm. Add the remaining oil to the pan and repeat the process with remaining pound of shrimp. Set aside.

Make the Slaw Dressing

In a large liquid measuring cup, whisk mayonnaise together with cumin, chili powder, lime juice, sugar, salt and pepper.

Combine Cabbage, Cilantro, and Onions

In a large bowl, add chopped scallions, red onion, cilantro and shredded cabbage. Toss together with dressing. Taste and adjust seasonings. The longer this sits the more delicious is becomes!

Serve + Enjoy

To assemble tacos, add slaw and warm shrimp to soft flour ( or corn if you prefer) tortillas. Enjoy!

Other Topping Ideas

While these shrimp tacos are amazing as the recipe is written, you may want or need to add other toppings. Here are a few good suggestions.

your favorite Salsa
iceberg lettuce
shredded cheese
sour cream or plain greek yogurt
avacado
fresh lime juice
chopped cilantro

Storing Leftovers

Shrimp is best eaten on the day it is prepared. It does pretty well in an airtight container in the fridge for up to 3 days. The slaw will be good in the fridge for up to 2 days and the sauce is best used in 5 days.

Reheating- shrimp tends to dry out when it is reheated. I suggest using leftover shrimp in a salad.

Love Shrimp Tacos? Give these recipes a try!

Alright friends, I hope you enjoy these shrimp tacos and add them to your dinner rotation! The printable recipe card is below. Have a great day!

Shrimp Tacos

These shrimp tacos are made with juicy plump shrimp, seasoned with a bit of spice. The cooked shrimp is then wrapped in warm flour tortillas and piled high with homemade slaw and a fantastic shrimp taco dressing.

Course Dinner

Cuisine Mexican

Keyword shrimp tacos, taco recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings servings

Calories 265kcal

Ingredients

For the Shrimp

2 pounds large shrimp peeled and deveined
1/2 tablespoon cumin
1 teaspoon chili powder
salt & pepper to taste
2 tablespoons olive oil

For the Slaw

2/3 cup real mayonnaise
1/2 tablespoon cumin
1 teaspoon chili powder
1/4 cup lime juice
1/2 tablespoon granulated sugar
salt & pepper to taste
2 whole scallions chopped, white and light green parts
2/3 cup red onion sliced thin
1/4 cup cilantro chopped, optional
14 oz shredded cabbage or coleslaw mix, 1 pre-shredded bag
flour tortillas

US Customary – Metric

Instructions

Start by blotting shrimp with paper towels to remove any excess moisture. Sprinkle with cumin, chili powder, salt and pepper and toss to coat.
In a large skillet, heat 1 tablespoon olive oil over medium high heat. Cook half of the shrimp (about 1 pound) until opaque and bright pink, about 90 seconds per side. Remove from pan into a bowl and cover with foil to keep warm. Add the other tablespoon of oil to the pan and repeat the process with remaining pound of shrimp. Set aside.
In a large liquid measuring cup, whisk mayonnaise together with cumin, chili powder, lime juice, sugar, salt and pepper.
In a large bowl, add chopped scallions, red onion, cilantro and shredded cabbage. Toss together with dressing. Taste and adjust seasonings. The longer this sits the more delicious is becomes!
To assemble tacos, add slaw and warm shrimp to soft flour tortillas. Enjoy!

Nutrition

The post Shrimp Tacos appeared first on Lauren's Latest.

Homemade Teriyaki Chicken

Lauren's Latest — Thu, 17 Feb 2022 07:37:00 +0000

This Teriyaki Chicken recipe is tangy, savory, and best of all, homemade. Made in less than 30 minutes and served alongside rice and veggies. Try serving with Fried Rice or Potstickers. Yum!

The Magic is in the Teriyaki Sauce

This recipe is nothing without the teriyaki sauce! It brings all of the flavor that coats each piece of chicken. Whether you’re grilling, baking, or cooking your chicken in a pan, you’ll need this sauce to spice things up. Let’s break it down, shall we?

Soy Sauce – this adds tons of salty umami. This is my favorite brand of soy sauce. It’s not too salty and has a rich deep flavor.
Brown Sugar + Honey – this creates some contrast with all of the savory flavors and helps the sauce thicken. If you don’t have honey just use more brown sugar.
Cornstarch – to help thicken.
Ground Ginger + Garlic Powder – use these spices or use fresh ginger and garlic.

Note that this recipe makes a lot of sauce because we like to add a lot to our rice and broccoli (which is what is typically served with Teriyaki Chicken and what I recommend serving this with). If you don’t like/want your version as saucy, simply cut all the teriyaki sauce increments in half.

Can I Use the Sauce as a Marinade?

Yes! Marinating meat makes it so much more flavorful. Even just an hour of marinating makes a big difference. To marinate the chicken, make half of the teriyaki sauce minus the cornstarch. Place the marinade in a ziplock bag along with the raw chicken pieces. Marinate for up to 24 hours, then cook the chicken and follow the recipe card as usual.

How to Make Teriyaki Chicken

For full details on how to make Teriyaki Chicken, including increments, see the recipe card down below!

Step 1: Make the Teriyaki Sauce

In a liquid measuring cup or small bowl, whisk all ingredients for teriyaki sauce together until smooth and the corn starch has dissolved. Set aside.

Step 2: Cook the Chicken

Spray a large skillet with nonstick cooking spray and then add the olive oil. Preheat over medium heat. Sprinkle chicken with garlic powder, salt, and pepper. Add to hot pan and cook, stirring frequently, until completely cooked through.

Step 3: Thicken the Sauce

Once the chicken is cooked, pour over teriyaki sauce liquid and bring to a simmer. As the sauce simmers, it will thicken.

Once the sauce has thickened, add more sesame seeds as a garnish and serve with steamed broccoli and white rice.

Using Chicken Thighs or Drumsticks

I used boneless, skinless chicken breasts for this recipe but feel free to use whatever cut of chicken you’d like! Teriyaki Chicken can be made with chicken thighs, breasts, or drumsticks!

Chicken thighs are great for grilling for a smokier flavor. Season according to the recipe card, then once they’re fully cooked cut into pieces and finish the whole thing off in a hot pan with the teriyaki sauce. Garnish with sesame seeds, if desired.
Chicken drumsticks are usually baked in the oven to achieve a crispy exterior and a juicy interior. Use this recipe to bake your drumsticks. While the chicken is cooking, make your teriyaki sauce and cook in a pan until thickened. Once the chicken is fully cooked baste in teriyaki sauce and garnish with sesame seeds.

What to Serve with Teriyaki Chicken

For an easy weeknight meal, I’d recommend serving teriyaki chicken with steamed veggies and plain white (or brown) rice. It’s easy, quick, and filling. However, if you’ve got the time, here are some other amazing side dishes to pair with this recipe.

Ramen Stir Fry
Chow Mein
Sesame Ginger Salad (Macro Friendly)
Asian Slaw
Oven Roasted Asparagus
Classic Fried Rice or Cauliflower Fried Rice

More Teriyaki Recipes to Try!

Turkey Teriyaki Skillet (Macro Friendly)
Crockpot Teriyaki Chicken
Pineapple Teriyaki Chicken Kabobs
Teriyaki Meatballs with Mango Avocado Salsa
Teriyaki Shrimp Soba Noodle Bowl

This fast and easy Teriyaki Chicken recipe is perfect for busy weekday dinners, try it out soon!

The printable recipe card is below

Homemade Teriyaki Chicken

This Teriyaki Chicken recipe is tangy, savory, and best of all, homemade. Made in less than 30 minutes and served alongside rice and veggies.

Course Dinner

Cuisine Asian

Keyword teriyaki chicken, teriyaki sauce

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings servings

Calories 335kcal

Ingredients

For the Teriyaki Sauce:

1/4 cup soy sauce
1/2 cup brown sugar
1 cup water
1/4 cup honey
2 1/2 tablespoons cornstarch
1/4 teaspoon ground ginger or use fresh
1/2 teaspoon garlic powder or use fresh
1 tablespoons sesame seeds

For the Chicken:

1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts
1 teaspoon garlic powder
salt & pepper to taste
extra sesame seeds for garnish

US Customary – Metric

Instructions

In a liquid measuring cup or small bowl, whisk all ingredients for teriyaki sauce together until smooth. Set aside.
Spray a large skillet with nonstick cooking spray and then add the olive oil. Preheat over medium heat. Sprinkle chicken with garlic powder, salt and pepper. Add to hot pan and cook, stirring frequently, until completely cooked through.
Once chicken is cooked, pour over teriyaki sauce liquid and bring to a simmer. As the sauce simmers, it will thicken. Once sauce has thickened, add more sesame seeds as garnish and serve with steamed broccoli and white rice.

Nutrition

The post Homemade Teriyaki Chicken appeared first on Lauren's Latest.

Healthy Smoothie Bowl Recipe

Lauren's Latest — Tue, 04 Jan 2022 11:28:00 +0000

This strawberry banana smoothie bowl recipe is a sweet and delicious breakfast or snack. Like healthy soft serve with yummy toppings. Similar to an Acai Bowl, but made with frozen strawberries and bananas.

A Healthy Breakfast or Snack

I love a good smoothie bowl for breakfast or afternoon snack. It’s like a smoothie but thicker (similar texture like soft serve ice cream) and topped with fruit, seeds and nuts. Kind of like an Acai bowl, but obviously made without the acai. The base of this smoothie bowl is made with:

frozen strawberries
banana
almond milk
vanilla (my secret ingredient!)
and honey

A high powdered blender (like this one) is a great investment and makes getting that thick and creamy texture for your smoothie bowl really easy.

The Difference Between a Smoothie and Smoothie Bowl

So, both smoothies and smoothie bowl recipes are extremely similar. The difference lies in the finished texture and toppings. A smoothie is served in a cup or glass with a straw. It’s drinkable. A smoothie bowl is much thicker and served in a bowl with toppings such as fresh fruit, nuts and seeds. You eat it with a spoon.

How to Make a Smoothie Bowl

The total time for this recipe is about 10 minutes. No cooking is required since this is a frozen treat. You might want to slice some fresh fruit for the top of your smoothie bowl, but generally, you should be in and out of the kitchen. Here’s how to do it:

Add Ingredients to Blender

Measure and add the frozen strawberries, banana, almond milk, honey and vanilla to the bottom of a blender. Add the lid and place onto the base of the blender.

Blend

Blend the smoothie bowl base. Be sure to start with 1/2 cup of almond milk and use the damper from your blender to really get the frozen fruit blended before adding more almond milk. Since we want a thick and creamy finished product, you want to add as little almond milk as possible so it stays thick…hence why a high powdered blender is so important. Blend the smoothie bowl base until it is completely smooth and all the fruit has been blended.

Top with Fruit

Spoon or pour the blended smoothie into two serving bowls. Top with any desired fresh fruit, nuts, seeds or granola. Whatever you think would be delicious could work! Serve immediately and enjoy! My kids love this as a snack because it tastes like ice cream! Little do they know just how healthy and nutritionally sound this is!

Our Favorite Toppings

We’ve been making these on repeat for the past few weeks and these are our favorite things to top our smoothie bowls with. My kids are picky, but these all seem to be winners across the board:

fresh sliced strawberries
raspberries
blueberries
sliced pineapple or kiwi
sliced fresh banana
sliced peaches (if in season)
really ripe pear
pepitas, sesame seeds, sunflower seeds, hemp seeds or chia seeds
shredded coconut (sweetened or unsweetened)
granola (homemade or store bought)
walnuts, pecans or toasted almonds
mini chocolate chips

Troubleshooting

If your smoothie bowl recipe is too thick or too thin, here’s what to do:

My Smoothie Bowl is Too Thick!

If you are having a hard time blending your smoothie bowl and the consistency is still too chunky, try adding in a little more almond milk. Also, use the damper for your blender (if you have one). If your blender didn’t come with a damper, remove the top, stir and try blending again.

My Smoothie Bowl is Too Thin!

If you’ve come to the end of this smoothie bowl recipe and your finished product is too runny or thin and won’t hold fruit on top, you can either enjoy it as a smoothie with a straw OR add in more frozen strawberries to thicken it up. Ice can also help, but that has a tendency to water the taste of the smoothie down which I don’t love. But that is totally personal preference.

Other Healthy Snacks to Try:

Anyways, I hope you enjoy this recipe as much as me and my crew did! Healthy, quick and so tasty. Be sure to pin, print, save, bookmark and share this recipe. It’s a good one. Have a great day, friends!

Smoothie Bowl

Course Breakfast, Snack

Cuisine American

Keyword Smoothie Bowl

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings smoothie bowls

Calories 125kcal

Equipment

high powdered blender

Ingredients

2 cups frozen strawberries
1 whole banana
1 teaspoon vanilla extract
1/2 cup unsweetened vanilla almond milk or more, to get it to the desired thickness
2 tablespoons honey optional
desired smoothie bowl toppings: banana, berries, granola, nuts, seeds, etc..

US Customary – Metric

Instructions

Place all ingredients into the bottom of a high powdered blender. With the blender on, use the damper to stir to create a really thick and smooth finished smoothie. Add almond milk as needed to get a thick consistency.
Spoon the smoothie between two bowls and top with any desired toppings. Serve immediately.

Notes

Nutritional information does not include toppings.

Nutrition

The post Healthy Smoothie Bowl Recipe appeared first on Lauren's Latest.

Lower Fat Muddy Buddies

Lauren's Latest — Sat, 11 Dec 2021 03:59:00 +0000

Lower Fat Muddy Buddies

If you love the original version of Muddy Buddies (or sometimes called Puppy Chow) then you will love this lower fat, lower carb, higher protein version. While I don't consider this to be a protein version of muddy buddies, I do add some collagen and powdered peanut butter to add a little extra. It certainly gives you something to snack on that is so yummy and a little healthier than the original which I LOVE.

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes

Servings servings

Calories 148kcal

Ingredients

8 cups rice chex cereal 240 grams
2 tablespoons salted butter 28 grams
2 tablespoons all natural peanut butter 33 grams
6 tablespoons semi sweet chocolate chips 84 grams
2 tablespoons powdered peanut butter I used PB Fit, 16 grams
2 scoops collagen I used Vital Proteins, 20 grams
3/4 cup sugar free powdered sugar I used swerve, 108 grams

Instructions

Measure Chex cereal into a large, gallon-size ziploc bag and set aside.
In a microwave safe bowl, add butter, peanut butter and chocolate chips. Microwave in 30 second increments, stirring frequently, until everything is completely melted and smooth. Stir in powdered peanut butter. It will be thick, so work quickly.
Pour this mixture over the chex, seal the bag and shake to coat the cereal as evenly as possible. It will take a minute or two, but everything should become pretty sticky and look chocolatey.
Open the bag, add in the collagen and sugar free powdered sugar, seal and shake to coat, about 30 seconds.
Pour into a serving bowl and enjoy!

Notes

The more accurate macros for 1 serving (1/12th, 44 grams) of this recipe are as follows: 146 calories, 29.7g C/5.3g F/4.2g P.

Nutrition

The post Lower Fat Muddy Buddies appeared first on Lauren's Latest.