Chelsea's Messy Apron http://www.chelseasmessyapron.com Simple, healthy recipes without sacrificing taste! Thu, 25 May 2017 17:52:42 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 http://www.chelseasmessyapron.com/wp-content/uploads/2016/11/cropped-CMA_Favicon-150x150.png Chelsea's Messy Apron http://www.chelseasmessyapron.com 32 32 Navajo Taco Bowls http://www.chelseasmessyapron.com/navajo-taco-bowls/ http://www.chelseasmessyapron.com/navajo-taco-bowls/#respond Thu, 25 May 2017 06:58:47 +0000 http://www.chelseasmessyapron.com/?p=43500 Ditch the fry bread and serve these “Navajo Tacos” over rice! A healthier, 30-minute, simple dinner recipe. video tutorial A couple of days ago, we got a “play” kitchen for the toddler. He’s totally obsessed with it (he’s the one that cooks and bakes with me all the time), but apparently the kitchen does have...

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Ditch the fry bread and serve these

Ditch the fry bread and serve these “Navajo Tacos” over rice! A healthier, 30-minute, simple dinner recipe.

video tutorial

NAVAJO TACO BOWLS I Ditch the fry bread and serve these "Navajo Tacos" over rice! A healthier, 30-minute, simple dinner recipe. via chelseasmessyapron.com

A couple of days ago, we got a “play” kitchen for the toddler. He’s totally obsessed with it (he’s the one that cooks and bakes with me all the time), but apparently the kitchen does have some “serious issues” I need to fix for him.

For example, today he told me that his oven was not getting hot.

He also informed me that I forgot to buy him a fridge and he’s unsure of where to put all his fake food (that turns out, is made out of plastic, and doesn’t actually need to be chilled)…

And if this all wasn’t bad enough, he also apparently does not have enough counter space to prepare his meals. ūüôĄ

So, when I asked him to help me make this very dinner the other night, he sighed and asked if he could use my kitchen because his “isn’t really working right.” So, we cooked together in my kitchen¬†and talked about imagination and pretending. That discussion¬†apparently went so well that I found his plastic food in our fridge later that night. ¬†ūü§¶ūüŹľ‚Äć‚ôÄÔłŹ

Don’t get me wrong — I LOVE a good Navajo Taco served over fry bread and I will likely continue to eat them for the rest of my life. That said, I am super excited to share these¬†fry-bread-less¬†Navajo Taco Bowls with you all today. These bowls are an easier and healthier alternative that my family has been obsessed with and I think you’ll love them too!

There are essentially 3 parts to this meal. First, you’ll get your rice cooking. While the rice is simmering, you’ll cook the meat + beans mixture¬†all¬†in one skillet with just a few ingredients. And after you’ve made the meat mixture, it’s only a matter of assembling toppings.

Top these Navajo Taco bowls with your favorites:

  • Halved cherry tomatoes, a chopped roma tomato, or a simple pico de gallo
  • Sliced black¬†olives
  • Store-bought or homemade guacamole
  • Sour cream (fat-free for a healthier option)
  • Extra picante sauce or salsa
  • Fresh lime
  • Freshly chopped cilantro
  • Shredded sharp cheddar cheese or a Mexican cheese blend
  • Tortilla chips

To make these Navajo Taco bowls a true 30-minute meal (and keep it super simple) you can buy pre-made guacamole and pre-made pico de gallo (or just use halved cherry tomatoes), pre-sliced canned black olives, and pre-shredded cheese. With all the toppings pretty much prepared, you really only have to make the meat + bean mixture and the rice. Simple and fast!

I mentioned we’ve been making this meal a lot and I’ve also found a fun way to “re-purpose” it all. If you double the meat filling you can use it¬†in these Navajo¬†taco bowls and then have them the next night in an amazing taco salad. It tastes like an entirely different meal, but you’re prepping everything just once.

To make a “Navajo Taco” Salad:

Prepare the taco + meat filling (or slightly warm up your leftovers) and serve it over a bed of finely chopped romaine lettuce. Add some fresh avocado, corn, tomatoes, olives, cilantro, and a few squeezes of lime juice. Dress it all with the following dressing:

  • 1 lime (zested and juiced)
  • 2 tablespoons packaged ranch seasoning mix (not prepared; dry)
  • 1/2 teaspoon minced garlic
  • 1 tomatillo, husk removed and coarsely chopped
  • 1/3 of a large bunch of cilantro
  • 1/2 jalapeno (seeds removed for milk dressing; leave seeds for a spicy dressing)
  • 1/2 cup mayo
  • 1/2 cup low-fat milk (I use 1%)
  • Salt and pepper, to taste
How to:
  1. Zest and juice 1 lime. Add the juice and zest to the blender along with the prepared ranch seasoning mix, minced garlic, chopped tomatillo, and cilantro (Just cut off the large stems, but the rest is fine).
  2. Add 1/2 a jalapeno (a full one for more kick) and the mayo.
  3. Add some seasoned salt and pepper to taste (I use probably 1/4 to 1/2 teaspoon of salt and 1/8 teaspoon pepper).
  4. Blend until completely smooth. Taste and adjust to personal preference (more lime, more garlic, salt/pepper)

Whichever way you decide to serve this meal (bowls or in a salad OR both!) I hope you love it ūüôā¬†

Navajo Tacos Rice Bowls

  • 2 cups water
  • 1 cup white or brown rice
  • 1 tablespoon butter
  • 1 large lime ((2 tablespoons juice and 1 teaspoon zest))
  • 1/3 cup finely chopped cilantro
  • Salt and pepper (, to taste)
  • 1 tablespoon olive oil
  • 1 garlic clove (, minced)
  • 1 pound lean ground beef
  • 1 packet gluten-free taco seasoning mix
  • 1/2 cup picante sauce
  • 1 can ((15.5 ounces) chili beans)
  • Optional toppings: chopped romaine lettuce (, halved cherry tomatoes, sliced olives, fresh guacamole, sour cream, fresh cilantro, fresh lime)
  1. Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice and return to a boil. Reduce the heat to low, cover, and simmer until the rice is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.

  2. Meanwhile, add the olive oil to a large skillet over medium high heat. Once oil is shimmering, add in the minced garlic clove and stir until fragrant, about 30 seconds. Add in the ground beef. Cook and crumble until browned through. Add in the seasoning mix, picante sauce, and chili beans. Stir and cook until warmed through.

  3. Divide the prepared cilantro-lime rice evenly among 4-6 bowls. Add the meat evenly to the bowls.

  4. Add your favorite toppings such as romaine lettuce, cherry tomatoes, olives, guacamole, sour cream, cilantro, and/or lime.

  5. Enjoy immediately.

  6. To see how to repurpose the meat mixture (leftovers never tasted so good!) into an amazing taco salad, see the last paragraph of the blog post.

Nutrition facts do not include any of the bowl toppings because of how variable that is.

More 30-Minute Dinner Ideas:

Easy Italian Seasoned Tin Foil Sausage and Veggie Packets

One Pan Parmesan Lemon Chicken and Beans

One Pan Meatloaf Dinner

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Dairy-Free Strawberry Smoothie http://www.chelseasmessyapron.com/dairy-free-strawberry-smoothie/ http://www.chelseasmessyapron.com/dairy-free-strawberry-smoothie/#comments Sat, 20 May 2017 17:04:53 +0000 http://www.chelseasmessyapron.com/?p=43462 The absolute BEST EVER Dessert¬†Strawberry Smoothie — a “Jamba Juice Copycat” recipe made dairy-free. PIN this¬†Strawberry Smoothie to your Recipe Boards! I’m a chocolate lover through and through. Whenever we got out for treats as a family, my first pick is some sort of chocolate ice cream or chocolate milkshake. My toddler is the exact...

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The absolute BEST EVER Dessert¬†Strawberry Smoothie — a “Jamba Juice Copycat” recipe made dairy-free.

The absolute BEST EVER Dessert Strawberry Smoothie -- a "Jamba Juice Copycat recipe made dairy-free." I via chelseasmessyapron.com

PIN this Strawberry Smoothie to your Recipe Boards!

I’m a chocolate lover through and through. Whenever we got out for treats as a family, my first pick is some sort of chocolate ice cream or chocolate milkshake. My toddler is the exact opposite and loves¬†everything vanilla. Except, he can’t really say the word “vanilla” so he calls it “white ice cream” or a “white milkshake.”

Because he always calls vanilla treats “white” treats, I’ve¬†found myself calling them the same thing occasionally. And a couple of weeks ago, when¬†we went out for treats as a family, I ordered a small “white milkshake” in the drive-thru.

There was a pause on the other end…..”Um…You want a VANILLA milkshake?” Haha. Yes. (Palm to forehead).
The absolute BEST EVER Dessert Strawberry Smoothie -- a "Jamba Juice Copycat recipe made dairy-free." I from chelseasmessyapron.com

So, my order of choice is chocolate. The toddler always wants vanilla and the husband will always choose strawberry.¬†I really am not a fan of strawberry milkshakes and the husband does not like chocolate. Which also means we can never share drinks…¬†ūüėŹ (Have you seen this video? Totally me.)

One of the days we were all out together we passed a Jamba Juice and decided to stop there for a treat. I thought it might be interesting with all our different taste preferences, but we all decided on sharing two fruity smoothies. And amazingly, we all went crazy for the smoothies. No chocolate, no vanilla, and not really a pure strawberry one either, but we were all equally obsessed. After a little sticker shock from those smoothie prices, I knew I needed to create my own at home.

And THIS smoothie, right here, is my ALL TIME favorite strawberry smoothie. I’m being completely honest with you — I would pick this drink over a chocolate milkshake.¬†ūüė≥ Really, though, this smoothie is insanely good.

It’s also made a bit healthier and dairy-free. I’m not at all claiming this drink to be healthy, but I do think it’s a bit better than the Jamba Juice drinks. Plus it’s got some awesome added protein thanks to Silk’s NEW Protein Nutmilk! It’s soy-free, plant-based, creamy, and protein-packed. It gives this smoothie a creamy finish and “hidden” health benefits¬†which I absolutely love.

EASY! The absolute BEST EVER Dessert Strawberry Smoothie -- a "Jamba Juice Copycat recipe made dairy-free." I from chelseasmessyapron.com

This drink is sort of a¬†“Jamba Juice” copycat recipe — it’s closest to their “Carribean Passion” drink (our absolute favorite!). Overall, it does taste very close to how most of their smoothies taste. The difference between this and the Jamba recipe is the¬†removal of dairy. I use the Silk Protein Nutmilk and sorbet to keep it dairy-free. That said,¬†if you aren’t worried about removing dairy from your diet, you can use orange sherbet in the place of the sorbet and I’m pretty certain you’ll have an identical drink to Jamba.

5 minutes to make! The absolute BEST EVER Dessert Strawberry Smoothie -- a "Jamba Juice Copycat recipe made dairy-free." I from chelseasmessyapron.com

Dairy-Free Strawberry Smoothie

The absolute BEST EVER Dessert Strawberry Smoothie — a “Jamba Juice Copycat” recipe made dairy-free.

  • 1 cup wildberry punch frozen concentrate (completely thawed)
  • 1/4-1/2 cup Silk's Protein Nutmilk
  • 8 ounces (1/2 of a 16 ounce container) strawberry sorbet ((next to sherbet/ice cream in most grocery stores))
  • 1 cup frozen strawberries
  • 1/2 cup frozen peaches
  • 1/2 cup ice
  • Optional: fresh strawberries for garnish
  1. In a large and very powerful blender, add the ingredients in this order: the frozen concentrate (completely thawed; measured when thawed), 1/4 cup Protein Nutmilk, sorbet, frozen strawberries, frozen peaches, and ice.

  2. Blend until smooth adding the additional 1/4 cup milk as needed to smooth the consistency.

  3. Divide evenly among 2 cups (large serving) or 4 cups (treat size serving) and if desired, add a strawberry to the rim of the glasses. Enjoy immediately. 

More Delicious Drinks:

Sparkling Blueberry Lemonade

EASY Lemon-berry slushies

EASY Lemon Berry Slushies

3-ingredient Raspberry Sprite Slush - the perfect party drink!

Raspberry Sherbet Party Punch

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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Mediterranean Tuna Orzo Salad http://www.chelseasmessyapron.com/mediterranean-tuna-orzo-salad/ http://www.chelseasmessyapron.com/mediterranean-tuna-orzo-salad/#comments Wed, 17 May 2017 20:28:57 +0000 http://www.chelseasmessyapron.com/?p=43416 A deliciously light and healthy Mediterranean-inspired orzo salad with tuna, veggies, and a lemon-oregano vinaigrette.¬† Occasionally when the husband and I are out on a date, I’ll try to remember a little something to bring home for the boys. On our¬†last date night we went to a local diner and they had large lime rickeys¬†on...

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A deliciously light and healthy Mediterranean-inspired orzo salad with tuna, veggies, and a lemon-oregano vinaigrette. 
A deliciously light and healthy Mediterranean-inspired orzo salad with tuna, veggies, and a lemon-oregano vinaigrette. via chelseasmessyapron.com

Occasionally when the husband and I are out on a date, I’ll try to remember a little something to bring home for the boys.

On our last date night we went to a local diner and they had large lime rickeys on sale for 99 cents. Of course I had to grab one for the boys (and drink half of it first to ensure it was really good). The minute we walked in the door they somehow knew that drink was for them and started jumping up and down and squealing in excitement.

Which, of course, I pretended was excitement to see me and not just to get a treat. ūüėā
We quickly had to set a system for taking turns because they both were obsessed with the drink. Good thing I’d gotten my share of it on the ride home because I was not getting even one more sip of¬†it!

I tell you this story, because the EXACT thing happened after I made this salad. Those boys loved it so much that we had to take turns taking bites. It didn’t even make it into individual bowls before they’d filled up on it.

Just straight out of the bowl we made this in, bite for the toddler and then bite for the babe. They inhaled it. (Well, all of it besides the olives, red onions, and feta cheese — I was instructed to leave those off the forkfuls).

The lemon dressed roasted red pepper, cucumber, orzo, and tuna though? They couldn’t get enough.

This salad is crazy delicious! It’s light, refreshing, and it’s conveniently healthy!

The two “secrets” that make this salad outstanding? First, the dressing. It’s tangy, herbed, light, and so fresh tasting. It pairs so perfectly with all the ingredients!

And the second? The tuna fish. I’m using Genova’s Albacore Tuna in Olive Oil and it is hands-down the BEST. Not only is it packaged in easy open cans making it a time-saver, but it makes for a great healthy protein option that is perfectly tasty! Being packed in olive oil really does make a huge difference and Genova does it right!

Genova also makes a Yellowfin Tuna that we love and works great in this dish too!

This salad does take a bit of prep time getting all the veggies chopped, but once they are ready to go, it all comes together really nicely.

Feel free to adjust the ingredients in your finished salad to what you like best. The boys didn‚Äôt like the olives, but my husband LOVED them in this salad. And vice versa with the onions ūüôā The nice thing about this salad is how easily customizable it is. If you‚Äôve got the orzo, tuna, and dressing you can pretty much top it however you like and it will be amazing! Enjoy!

Mediterranean Tuna Orzo Salad

A deliciously light and healthy Mediterranean-inspired orzo salad with tuna, veggies, and a lemon-oregano vinaigrette. 

Dressing

  • 4 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard, (do not use regular mustard)
  • 1 teaspoon dried oregano
  • 1 clove garlic, (minced)
  • 1/2 cup olive oil
  • 1 lemon ((2-3 tablespoons fresh lemon juice))
  • Salt and pepper

Salad

  • 1 cup dry orzo pasta ((measured when dry))
  • 2 cans (5 ounces EACH) Genova Albacore Tuna in Olive Oil in Easy Open Cans, (drained)
  • 4 full, canned roasted red bell peppers, (drained and coarsely diced)
  • 1/2 cup kalamata olives, (drained and coarsely chopped)
  • 1/2 cup flat leaf parsley, (chopped (very loosely measured))
  • 1/2 red onion, (diced)
  • 1 large cucumber, (chopped)
  • 3/4 cup crumbled feta cheese
  1. Begin by prepping the dressing. Whisk the red wine vinegar, Dijon mustard, oregano, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while prepping the rest of the salad.

  2. Cook the orzo pasta according to package directions. Drain and rinse in cold water. Toss with 2-3 tablespoons of the dressing and pour into a large bowl.

  3. Meanwhile, prep the rest of the ingredients: drain the tuna and add to the pasta. Coarsely dice the roasted bell peppers, coarsely chop the olives, finely chop the parsley, dice the red onion, and chop the cucumber. Add all the ingredients to the pasta.

  4. Toss with the dressing to taste (you can use all of it or less) and top with the feta cheese. Toss and enjoy immediately!

The amounts of toppings are general guidelines — obviously adjust to your personal preferences (if you like more parsley, add more. If you hate it, it’s fine to omit or reduce it ūüôā Same goes for the peppers, olives, feta, cucumber, and red onion.)

More Recipes using Tuna Fish:

The Best Macaroni Tuna Salad

Tuna “Sushi” Stacks

Spicy Tuna Wraps

Special thanks to Genova for providing me with the product for this post as well as compensation for my time. As always, all opinions in this post are my own. 

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Creamy Italian Chicken and Veggies http://www.chelseasmessyapron.com/italian-chicken-and-veggies/ http://www.chelseasmessyapron.com/italian-chicken-and-veggies/#comments Wed, 17 May 2017 05:32:35 +0000 http://www.chelseasmessyapron.com/?p=20304 Easy Italian Chicken and Veggies is a delicious meal the whole family will love! This restaurant quality dish is one you’ll want to make over & over again! video tutorial Just about every Sunday, the boys and I make a treat together — usually cookies, but sometimes we’re making mini¬†molten lava cakes, or some kind...

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Easy Italian Chicken and Veggies is a delicious meal the whole family will love! This restaurant quality dish is one you’ll want to make over & over again!
Easy Italian Chicken and Veggies is a delicious meal the whole family will love! This restaurant quality dish is one you'll want to make over and over again! via chelseasmessyapron.com

video tutorial

Easy Italian Chicken and Veggies is a delicious meal the whole family will love! This restaurant quality dish is one you'll want to make over and over again! via chelseasmessyapron.com

Just about every Sunday, the boys and I make a treat together — usually cookies, but sometimes we’re making mini¬†molten lava cakes, or some kind of fun twist on brownies (our favorite here).

A couple of Sunday ago, I preheated the oven for maybe the 3rd time since moving in.

We’d already made the cookie dough that was chilling in the fridge so I went to do other things and then started to smell something funny. New oven smell? Not quite.

I opened the oven to find a collection of the toddler’s stuffed animals smoking and charred.

Apparently, the toddler had thought it would be a good idea to unpack his very favorite stuffed animals into the oven that I hadn’t checked, because I’m a great mom and my boys definitely understand the oven is no toy. ūüôĄ ¬†Except apparently not.
Italian Chicken and Veggies is a delicious meal the whole family will love! This restaurant quality dish is one you'll want to make over and over again! via chelseasmessyapron.com

After a long, and I’m¬†really hoping successful (this time) chat with the toddler, we finished the conversation with him crying that his animals were¬†no longer soft, cute, or cuddly. (That means he gets the oven isn’t a toy right?!)

But he’s convinced his mom (yes, me, the person that can’t sew in a straight line on a sewing machine to save my life let alone thread¬†a needle) can somehow magically fix these animals.

So, I may not be able to sew, but I will tell you I’m verrrry skilled at re-ordering those very¬†animals from Amazon. And, just asking for a friend now, would it be bad if we pretend they are still the same animals? ūü§Ē
Easy Italian Chicken and Veggies is a delicious meal the whole family will love! This restaurant quality dish is one you'll want to make over and over again! I via chelseasmessyapron.com

Sooooo we decided to avoid the oven for our Sunday dinner and I whipped up this dish all on the range-top. No stuffed animals were harmed in the making of this one. ūüĎŹūüŹľ

This dish is a little more time intensive than some of the other skillet meals on my site and it does require two¬†skillets. While you can make this all in one skillet, it just doesn’t really make sense time-wise. The¬†dish would take 10-15 minutes longer if you only use one skillet.

While it’s a little more involved, I can promise you it is well worth the effort! It is mega flavorful and such a crowd-pleaser — truly a restaurant quality meal!

Italian Chicken and Veggies I Easy Italian Chicken and Veggies is a delicious meal the whole family will love! This restaurant quality dish is one you'll want to make over and over again! via chelseasmessyapron.com

Italian Chicken and Veggies

Easy Italian Chicken and Veggies is a delicious meal the whole family will love! This restaurant quality dish is one you’ll want to make over & over again!

  • 1 medium (~1 and 1/2 cups) zucchini, (sliced)
  • 2 cups cremini mushrooms, (sliced)
  • 3/4 cup (~2-3 full peppers) jarred roasted red bell peppers, (diced)
  • 1 pound (2 large breasts) boneless skinless chicken breasts, (thinly sliced in half)
  • Coarse salt and freshly cracked pepper
  • 3 teaspoons Italian seasoning, (separated)
  • 1/3 cup white flour
  • 4 tablespoons unsalted butter, (separated)
  • 1 and 1/2 teaspoons minced garlic
  • 3/4 cup unsalted chicken broth
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 2-3 tablespoons fresh basil, (ribboned)
  • Optional: freshly grated Parmesan cheese, cooked pasta to serve over
  1. Start by prepping the veggies: half the zucchini lengthwise and then slice into half-moons. Slice the mushrooms. Dice the roasted bell peppers.

  2. Next, prep the chicken breasts: Remove excess fat and cut the large breasts evenly in half widthwise to get 4 thin breasts. Pound the breasts to make sure they are completely even thickness. Generously salt and pepper both sides of the breasts. Sprinkle 1 teaspoon Italian seasoning evenly among the breasts and rub into the breasts. Take each piece of chicken and dredge in the 1/3 cup of flour until completely coated. Set aside for a couple minutes to allow the chicken to come to room temperature.

  3. Meanwhile, in a large nonstick skillet over low heat, melt 2 tablespoons butter. Add in the minced garlic and stir until fragrant, about 30 seconds. Add in the chicken broth and increase the heat to medium. Bring to a boil. Reduce the heat and simmer (uncovered) for about 5 minutes. Add in the heavy cream and 1 teaspoon Italian seasoning and bring to a boil while stirring. Simmer over medium heat until the sauce is just thick enough to coat the back of a wooden spoon.

  4. While the sauce is simmering, grab another large skillet and place over medium high heat. Add in the oil and allow to heat until shimmering. Add in the chopped zucchini and sliced mushrooms. Cook, stirring occasionally until crisp tender. Add in the chopped roasted red bell pepper and last remaining teaspoon of Italian seasoning. Stir and then transfer to a plate.

  5. In the same saucepan used to cook the veggies, add in the remaining 2 tablespoons butter. Once the butter is melted, add the prepared chicken breasts into the skillet. Cook over medium heat for about 3-4 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.

  6. Add the veggies and sauce in with the chicken and season additionally to taste with salt and pepper. Add in the fresh chopped basil.

  7. If desired serve over cooked pasta with a generous sprinkle of Parmesan cheese.

More Easy Dinners:

Citrus Greek Chicken from Oh Sweet Basil

One Pan Parmesan Lemon Chicken and Beans

One Pan Sausage & Veggies with parmesan

One Pan Sausage & Veggies

ONE PAN easy fish and chips -- the crispiest baked fries you'll ever eat and delicious fish! Simple prep. via chelseasmessyapron.com

One Pan Healthier Fish and Chips

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Avocado Quinoa Salad http://www.chelseasmessyapron.com/avocado-quinoa-salad/ http://www.chelseasmessyapron.com/avocado-quinoa-salad/#comments Sat, 13 May 2017 14:42:10 +0000 http://www.chelseasmessyapron.com/?p=43338 This Avocado Quinoa Salad is a powerhouse salad packed with good-for-you ingredients and the best healthy lemon vinaigrette.¬† video tutorial I’ve mentioned the toddler’s affinity for all things healthy food — he ADORES salads and sandwiches and won’t touch a burger or fried food with a 10-foot pole. Of course he likes his fair share...

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The ultimate POWER SALAD! Great for a detox or simply healthy living! Delicious quinoa, avocado, spinach salad with an amazing lemon dressing via chelseasmessyapron.com

This Avocado Quinoa Salad is a powerhouse salad packed with good-for-you ingredients and the best healthy lemon vinaigrette. 

video tutorial

AVOCADO QUINOA SALAD!
I’ve mentioned the toddler’s affinity for all things healthy food — he ADORES salads and sandwiches and won’t touch a burger or fried food with a 10-foot pole. Of course he likes his fair share of less-than-healthy foods, but if you ask him what he wants to eat it’s generally something pretty light and/or healthy.

The other day I was out and my husband had the two boys with him. He’d planned a fun “boys” day complete with arcade games and burgers with fries.

I got a text about an hour after heading out that said, “Grey is begging me for salad with tomatoes. Is this for reals?” Yes, yes it is.¬†ūüėā

“So….will he eat the tomato and lettuce on a burger?…”
Crockpot Green Chile Chicken Enchilada Soup -- your favorite green chile chicken enchiladas in a creamy, delicious, and easy soup form

Yes, my 3-year-old really asks for salads and he really eats them all the time. The more veggies in them, the better! In fact, as I was making this very salad for him, he grabbed a cucumber off the counter and started eating it straight up without it being cut at all.

And the tomatoes were scarce in the¬†salad since he’d eaten most of those too. Needless to say, this salad is¬†a hit at my home! And not only with the toddler — everyone loves it!

It’s fresh, light, a little tangy, filling, and so flavorful. The veggies work so well with the quinoa and the dressing goes perfectly with everything else.

The quinoa gives this salad tons of protein, and, paired with the healthy fats from the avocado, you’ll be amazed how filling this salad is. The toddler and I will eat this as a full meal for lunch and we also love eating¬†it as a side dish with grilled chicken (try this marinade!)

Parts of this¬†salad can be made ahead of time, but it is best enjoyed shortly after being dressed and assembled. You can prep all the veggies (minus the avocado), quinoa, and dressing ahead of time and store them separately in the fridge. When you’re ready to eat, chop the avocado (you’ll want the avocado prepped as close to eating as possible) and add it to the salad along with the dressing.

If you aren’t planning on finishing this salad all in one day, I’d recommend keeping the dressing separate from the salad and only dressing what you’ll be eating.

And you can of course always halve the recipe, but you’ll probably want to make a full batch of the dressing to have on hand because it is THAT good. ūüôā

Avocado Quinoa Salad

This Avocado Quinoa Salad is a powerhouse salad packed with good-for-you ingredients and the best healthy lemon vinaigrette. 

Salad

  • 1 cup uncooked quinoa
  • 8 ounces fresh cherry tomatoes, (halved)
  • 1 large cucumber, (chopped)
  • 1/4 cup red onion, (finely chopped)
  • 5 ounces fresh spinach, (roughly chopped)
  • 2 large ripe avocados, (pit removed and chopped)
  • 1/4 of 1 bunch fresh cilantro, (optional and to taste)
  • 1/3 cup Feta Cheese, (optional and to taste)

Dressing

  • 4 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard, (do not use regular mustard)
  • 1 teaspoon dried oregano
  • 1 clove garlic, (minced)
  • 1/2 cup olive oil
  • 1 lemon ((2-3 tablespoons fresh lemon juice))
  • Salt and pepper
  1. Cook the quinoa according to package directions. Fluff and set aside to cool.

  2. Meanwhile, prep the dressing. Whisk the red wine vinegar, Dijon mustard, oregano, garlic, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon pepper (or to taste) together in a small bowl. Slowly add in the olive oil into the vinegar mixture while whisking briskly. Whisk in the lemon juice. Pour into a jar and store in the fridge while prepping the vegetables.

  3. Prep the veggies: Halve the cherry tomatoes, chop the cucumber (peel if desired, we leave the peel on), finely chop a quarter of a red onion, roughly chop fresh spinach, remove the pits and chop the avocados. Finely chop the cilantro if desired.

  4. In a large bowl, add in all the prepped veggies and quinoa. Remove the dressing from the fridge and shake it well and then pour over the salad*. Toss the salad and then top with feta cheese if desired.

  5. Enjoy immediately.

*If you aren’t planning on finishing this salad all in one day, I’d recommend keeping the dressing separate from the salad and only dressing what you’ll be eating. Also, only prep the amount of avocados to what you’ll be eating that day (so if you’ll have leftovers, only add 1 avocado and add the other one the next day)

More Healthy Salad Recipes:

Mexican Chopped Chicken Salad

Kale and Quinoa Salad

Almond Berry Chicken Spinach Salad

Almond Berry Chicken Spinach Salad

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Triple Chocolate Tart http://www.chelseasmessyapron.com/triple-chocolate-tart/ http://www.chelseasmessyapron.com/triple-chocolate-tart/#comments Wed, 10 May 2017 06:00:23 +0000 http://www.chelseasmessyapron.com/?p=43202 This Triple Chocolate Tart features a chocolate cookie base, a thick chocolate fudge layer, and a glossy chocolate ganache.¬† Giveaway: Two readers have a chance to win “Messipes” kits featuring Palmolive ¬ģ¬†Ultra Strength product and “Messipes” signed by Freddie Prinze Jr. (Details after the printable recipe!) If you’ve read my blog for any length of...

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This Triple Chocolate Tart features a chocolate cookie base, a thick chocolate fudge layer, and a glossy chocolate ganache. 
The ultimate BEST EVER triple chocolate fudge tart via chelseasmessyapron.com

The BEST EVER chocolate fudge tart with 3 layers of chocolate! Via chelseasmessyapron.com

Giveaway: Two readers have a chance to win “Messipes” kits featuring Palmolive ¬ģ¬†Ultra Strength product and “Messipes” signed by Freddie Prinze Jr. (Details after the printable recipe!)

If you’ve read my blog for any length of time it’s no secret that 1: my boys love to cook, bake, and be with me in the kitchen and 2: they make an impressive amount of messes. Like the time Bentley crawled up on a stool in the pantry and emptied 3 HUGE bags of cereal all on the floor in the time I helped my toddler go to the bathroom? …Or did I forget to tell that story here?… ?

There are dozens of similar stories (here, here, and here to start) and I’m so excited to be partnering with Palmolive ¬ģ¬†today to talk a little bit about combating those endless messes (aka great memories or so I’m told) my kids create.

The BEST EVER chocolate fudge tart with 3 layers of chocolate! Via chelseasmessyapron.com

A couple of weeks ago, I was able to watch Freddie Prinze Jr. share his tips for cooking & cleaning in the kitchen with the kiddos. He explained that “Messipes” are like a conjunction of “Messy”and “Recipes” so those particular recipes that tend to make a pretty big mess. ¬†Check out Freddie‚Äôs own Messipes on the Palmolive Facebook page here.

So in creating my own Messipe (Messy Recipe) today, I thought what do my kids tend to get messiest with? Hands down: chocolate. How that chocolate can never seem to make it in their mouths but covers their hands, faces, and table I’ll never understand.

Lightly evidenced here:

The BEST EVER chocolate fudge tart with 3 layers of chocolate! Via chelseasmessyapron.com
We seriously had the best time making this chocolate tart together and an even better time eating way too much of it. I’m going to warn you right now; not only is it messy it is ADDICTING! Three layers of pure fudgy + chocolatey goodness and you’ll be amazed at how simple it is to make. The hard part is just waiting for it to cool!

The BEST EVER chocolate fudge tart with 3 layers of chocolate! Via chelseasmessyapron.com

Triple Chocolate Tart

Triple Chocolate Tart features a chocolate cookie base, a thick chocolate fudge layer, and a glossy chocolate ganache. 

  • 1 (10-inch) fluted tart pan (1 inch deep)

Crust

  • 1 cup Teddy Graham cookies, (finely crushed)
  • 5 tablespoons unsalted butter, (melted)
  • 3 tablespoons white granulated sugar

Fudge Layer

  • 8 tablespoons unsalted butter, (chop into small pieces)
  • 10 ounces semi-sweet chocolate
  • 2 large eggs
  • 1 cup heavy whipping cream
  • 1/3 cup white granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Ganache

  • 2 tablespoons heavy whipping cream
  • 2 ounces milk chocolate
  • 1 teaspoon light corn syrup
  1. Preheat the oven to 350 degrees F. Place the tart pan on a large sheet pan and lightly grease the tart pan with nonstick spray.

  2. Blend the teddy grahams until they are finely crushed in a blender or food processor. Toss the crumbs (have the kids measure to make sure you have 1 full cup), melted butter, and white sugar in a bowl. Mix until well combined and then press evenly onto bottom and 3/4 inch up side of the tart pan. 

  3. Bake for 8 minutes and then cool on a cooling rack for 15-20 minutes. Have the kids help you clean up the bowl and blender in warm water with a few drops of Palmolive ¬ģ Ultra Strength while you’re waiting.

  4. For the Fudge Layer, add the 10 ounces of chocolate with the chopped butter in a large microwave safe bowl. Melt in the microwave in bursts of 15 seconds, stirring in between each burst for 10-15 seconds until the mixture is smooth. Allow to cool. Definitely allow for a quick taste test here ūüôā

  5. In another mixing bowl, beat the eggs with a whisk. Add in the heavy whipping cream, sugar, and salt. Whip this mixture until it becomes frothy and then slowly add the chocolate layer whisking constantly until the mixture is well blended. You don’t want to add the chocolate when it’s too hot or add it too fast or it will cook those eggs! Whisk in the vanilla extract.

  6. Tip: keep a damp sponge with a few drops of Palmolive ¬ģ Ultra Strength dish liquid on hand to clear up any splatters from whisking this mixture.

  7. Pour the filling into the prepared crust being careful to not overfill. Place the tart (still on the sheet pan) in the oven and bake for 25-28 minutes or until the edges are set and the center is still slightly jiggly.

  8. Remove from the oven and allow to cool completely and then transfer to the fridge and allow to cool until firm; at least 1 hour.

  9. For the ganache, heat the heavy cream to close to a boil (in the microwave) and then add in the chocolate stirring until smooth. Stir in the corn syrup and whisk until completely combined. (Return to the microwave for 10-15 seconds if needed).

  10. Smooth this glaze evenly over the tart and chill for 1 more hour before serving.

  11. Tip: After serving this tart, soak the sheet pan and the tart pan in a few drops of Palmolive ¬ģ Ultra Strength and warm water. This helps make the clean up quick and easy!

*The total time does not include chilling time of 2 hours.


GIVEAWAY DETAILS: Two readers have a chance to win a package!¬†Everyone¬†has two entry chances; 1: Leave a comment below telling me your favorite “messipe” (messy recipe)¬†and 2: Like Palmolive’s Facebook Page. Good luck!


Triple Chocolate Tart: The BEST EVER chocolate fudge tart with 3 layers of chocolate! Via chelseasmessyapron.com

As a participant of the Palmolive ¬ģ Ultra Strength¬†program, I‚Äôve received compensation for my time and product samples for review purposes. As always, all opinions are my own.#Messipes

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Raspberry Jell-O Cheesecake Bars http://www.chelseasmessyapron.com/raspberry-jell-o-cheesecake-bars/ http://www.chelseasmessyapron.com/raspberry-jell-o-cheesecake-bars/#comments Fri, 05 May 2017 04:36:56 +0000 http://www.chelseasmessyapron.com/?p=43179 A thick graham cracker crust with a layer of no-bake “cheesecake” topped with quick-set raspberry filled jell-o. These Raspberry Jell-o Cheesecake Bars make an¬†easy, crowd-pleasing dessert! video tutorial We’ve moved into our new place, but we’re still quite aways away from being totally unpacked. You know, because I’m spending time making raspberry jell-o cheesecake bars...

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A thick graham cracker crust with a layer of no-bake “cheesecake” topped with quick-set raspberry filled jell-o. These Raspberry Jell-o Cheesecake Bars make an¬†easy, crowd-pleasing dessert!
The ultimate BEST EVER Raspberry Jell-o Cheesecake Bars -- easy, delicious, and perfect for a party/potluck. Recipe via chelseasmessyapron.com

video tutorial

The ultimate BEST EVER Raspberry Jell-o Cheesecake Bars -- easy, delicious, and perfect for a party/potluck. Recipe via chelseasmessyapron.com We’ve moved into our new place, but we’re still quite aways away from being totally unpacked. You know, because I’m spending time making raspberry jell-o cheesecake bars instead.. ?

One of the things we bought to make the move easier was a bunkbed for the two boys to share. We found one on a great deal and I showed them pictures as we were waiting for it to get shipped to our home. To say they’ve been excited is an understatement.

Finally the day arrived and the bunkbed was delivered. Both boys stood at the door in total anticipation and watched as the delivery guys brought it in. By the time the final piece came in, both boys were beyond themselves excited.  I had to get a video of their excitement! As soon as I started the video, Grey was jumping up and down so vigorously that his pants slid right down to his ankles. Without even skipping a beat, he bent down and pulled them up and continued to jump and squeal about the bed.

Best. purchase. ever.The ultimate BEST EVER Raspberry Jell-o Cheesecake Bars -- easy, delicious, and perfect for a party/potluck. Recipe via chelseasmessyapron.com

I can also tell you that making this dessert¬†was *almost* as popular as purchasing that bunk-bed. The boys love this treat. I don’t let them have a whole ton, but the piece they get each day is inhaled within seconds!

This recipe is adapted from the famous “Strawberry Pretzel Salads” that proliferate the internet. If you’ve never had a strawberry pretzel “salad” then you are seriously missing out. Strawberry pretzel salads are hands-down one of my favorites and I make them (or this variation today) several times every Spring/Summer.

I’ve made enough changes on the original that I think it deserves being shared on this site. Although I don’t know the original creator of these dessert bars (also called a salad?), I’m sure that person would be one of my very best friends.

These bars have a few variations from the original which personally I think makes them even better! Of course I’m biased ūüôā¬†Since I think they are way more dessert than salad, I’ve made them into more of a dessert with a buttery graham cracker crust. Next, the cheesecake layer has a bit more sugar + some vanilla. And finally, we’ve switched out fresh strawberries for frozen raspberries. I’ve found this dessert¬†always sets up better with the frozen raspberries, because the jell-o¬†doesn’t have to sit at all — you can add it to the top immediately. (!!!)

All in all these bars have a few steps, but they are all super quick and simple. I promise these are well worth the time and efforts — you’re going to LOVE them!

The ultimate BEST EVER Raspberry Jell-o Cheesecake Bars -- easy, delicious, and perfect for a party/potluck. Recipe via chelseasmessyapron.com

Raspberry Jell-o Cheesecake Bars

Simple raspberry jell-o topped cheesecake bars with a delicious buttery graham cracker crust!

Crust

  • 12 full sheets graham crackers ((approximately 1 and 1/4 cups crumbs))
  • 1 stick (1/2 cup) unsalted butter, (melted)
  • 3 tablespoons granulated sugar

Cheesecake Layer

  • 10 ounces full-fat brick-style cream cheese, (at room temperature)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) cool whip topping, (thawed)

Raspberry Jell-o Layer

  • 2 cups boiling water
  • 1 package (6 ounces) raspberry Jell-o
  • 1 bag (16 ounces) frozen raspberries
  1. Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 pan with nonstick cooking spray. Crush the graham crackers in a blender or food processor until they are in crumbs.

  2. In a large bowl, mix together the graham cracker crumbs, melted butter, and white sugar until combined. Press this mixture into the bottom of the prepared 9 x 13 pan and bake for 8 minutes.

  3. Meanwhile, beat the cream cheese in a large bowl until light and fluffy. Add in the sugar and vanilla extract and beat until combined. Fold the cool whip topping into the mixture.

  4. Spread this mixture onto the COMPLETELY cooled graham cracker crust. Smooth it evenly and so that none of the graham cracker crust is exposed (the jell-o will seep through.) Place in the freezer while you prepare the last layer.

  5. Bring 2 cups of water to a boil. Add in the gelatin and whisk until combined. Pour in the bag of frozen raspberries and stir until those are combined.

  6. Immediately (don’t let this jell-o layer sit) pour it on top of the cheesecake layer and smooth it to make 1 even layer.

  7. Cover tightly and place in the fridge until completely set. To get 40 servings, cut rows of 8 x 5. These make small pieces, so of course, feel free to cut them larger!

Recipe inspired from this Strawberry Pretzel Salad.

More Berry Desserts:

Raspberry Cheesecake Fluff

Strawberry Cheesecake Ice Cream Pie

EASY Lemon-berry slushies

Lemon Berry Slushies

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Spumoni Ice Cream Bars http://www.chelseasmessyapron.com/spumoni-ice-cream-bars/ http://www.chelseasmessyapron.com/spumoni-ice-cream-bars/#comments Tue, 02 May 2017 12:57:35 +0000 http://www.chelseasmessyapron.com/?p=43123 ¬†Special thanks to the Cherry Marketing¬†Institute¬†for sponsoring this post. As always, all opinions are my own. Easy “spumoni” inspired layered ice cream bars with an incredibly delicious tart cherry sauce. The first time I was introduced to spumoni ice cream was at an “Italian” (American) restaurant. While I doubt it was super authentic, I¬†completely fell...

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 Special thanks to the Cherry Marketing Institute for sponsoring this post. As always, all opinions are my own.

Easy “spumoni” inspired layered ice cream bars with an incredibly delicious tart cherry sauce.

SPUMONI ICE CREAM TERRINE! Layer 3 flavors of ice cream in a bread pan and you get this amazing dessert! Plus an easy tart cherry sauce! via chelseasmessyapron.com

SPUMONI Terrine! Easy Ice Cream Bars made with 3 delicious flavors of ice cream! via chelseasmessyapron.com

The first time I was introduced to spumoni ice cream was at an “Italian” (American) restaurant. While I doubt it was super authentic, I¬†completely fell in love with it! If you aren’t familiar, “spumoni” is an Italian ice cream made with usually three flavors and has some added fruits + nuts. The three typical flavors: cherry, pistachio, and either chocolate or vanilla.

I swear this combo was meant for me, because¬†I couldn’t love any three flavors together¬†more than that combination. Plus, add a tart cherry sauce and it is pure dessert heaven! So, this is my (unauthentic) ridiculously easy twist on spumoni ice cream and I am so excited for you all to try it.

Easy "spumoni" inspired layered ice cream bars with an incredibly delicious tart cherry sauce.

Easy "spumoni" inspired layered ice cream bars with an incredibly delicious tart cherry sauce.

I mentioned this dessert is ridiculously easy, and I mean it! You aren’t having to make three different ice cream mixtures, but instead you’ll buy 3 ice cream flavors — cherry, pistachio, and chocolate (or you can use vanilla).

Scoop alternating scoops of each ice cream into a bread pan and once that pan is filled; your base is done preparing. It needs some time in the freezer which is the perfect time to make the tart cherry sauce.

PUMONI ICE CREAM TERRINE! Layer 3 flavors of ice cream in a bread pan and you get this amazing dessert! Plus an easy tart cherry sauce! via chelseasmessyapron.com

While the ice cream base is amazing, the sauce is really the star of this dessert and what ties everything together so nicely. Not to mention it makes this dessert look even fancier!

So for the cherry sauce, we start with Montmorency tart cherries and quite a bit of them! I’ve created a few recipes with tart cherries now and I love using them in my baking and cooking. Fun fact- May is better sleep month and Montmorency tart cherry juice is tied to better sleep quality and efficiency. It’s also linked to reducing the severity of insomnia.

And so what better way to end your evening than a slice of this spumoni ice cream terrine and a generous drizzle of some tart cherry sauce?!

Enjoy!

Easy "spumoni" inspired layered ice cream bars with an incredibly delicious tart cherry sauce. via chelseasmessyapron.com

Spumoni Ice Cream Bars

Easy “spumoni” inspired layered ice cream bars with an incredibly delicious tart cherry sauce.

  • 2 pints (4 cups) cherry ice cream ((just over half of a 48 ounce ice cream container))
  • 2 pints (4 cups) chocolate or vanilla ice cream
  • 2 pints (4 cups) pistachio ice cream
  • 1 bread pan

Montmorency Tart Cherry Sauce

  • 1 and 1/2 cups Montmorency tart cherries, (pitted/thawed if frozen)
  • 6 tablespoons white sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • Optional: pistachios for garnish
  1. Line a bread pan with foil or parchment paper. Alternating scoops, fill the pan with cherry, chocolate (or vanilla), and then pistachio ice cream. Pack in the scoops. Cover tightly and freeze for 1-2 hours or until solid.

  2. Place the tart cherries and sugar in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain the cherries and allow the liquid to cool in the fridge.

  3. Slice the terrine into thin bars and top with the cooled tart cherry juice. Enjoy immediately garnished with pistachios if desired.

Cook time refers to chilling time.

More Montmorency Tart Cherry Recipes:

Tart Cherry Spritzer

Tart Cherry Crisp

 

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Greek Yogurt Chocolate-Chip Muffins http://www.chelseasmessyapron.com/greek-yogurt-chocolate-chip-muffins/ http://www.chelseasmessyapron.com/greek-yogurt-chocolate-chip-muffins/#comments Fri, 28 Apr 2017 09:00:26 +0000 http://www.chelseasmessyapron.com/?p=20540 Greek yogurt chocolate-chip muffins made with better-for-you ingredients and no sacrifice of flavor! These muffins are soft, tender, moist, and delicious! With all the boy’s toys packed away in boxes things have gotten a little interesting as far as entertaining them. The past few days I’ve video recorded¬†some pretty impressive messes on my phone which...

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Greek yogurt chocolate-chip muffins made with better-for-you ingredients and no sacrifice of flavor! These muffins are soft, tender, moist, and delicious!
Greek yogurt chocolate-chip muffins made with better-for-you ingredients and no sacrifice of flavor! These muffins are soft, tender, moist, and delicious! via chelseasmessyapron.com

With all the boy’s toys packed away in boxes things have gotten a little interesting as far as entertaining them. The past few days I’ve video recorded¬†some pretty impressive messes on my phone which I’ve then sent out to family members in attempts to¬†impress them with the unparalleled mess-making skills my boys possess.

While I was upstairs switching over a batch of laundry a few days ago, both boys pushed chairs over to the kitchen counter and climbed up on top of the counter where the ingredients to make these very muffins were set out so they could get to room temperature. Within minutes, 18 eggs were toppled over onto the floor along with an entire bag of flour, a carton of yogurt, and melted coconut oil.

(In case you were wondering, flour turns into the most incredible paste when mixed with oil and eggs that it is nearly impossible to remove. I doubt I’ll ever use glue again after this discovery.)
The very next morning, I’d gotten the toddler a large bowl of yogurt topped with some mini chocolate chips. While I jumped in the shower, the babe joined the toddler in decorating the floor, table, chairs, and EACH OTHER in that very yogurt. Because who would want to eat the yogurt when you could decorate with it?

Of course, the video of the mess was sent on to everyone before I gave those boys baths. They also found a box that hadn’t been taped shut and removed a bag of popcorn kernels which got¬†scattered all over the floor in seconds. Video sent, again. (And seriously, at this point, if I’m being honest, I’m basically begging for some sympathy here¬†?)

So, when my sister was over the next day and I dropped an entire carton of milk (which subsequently broke and splashed up everywhere), we thought it would be a great idea to film the mess and frame the boys for it.

We pulled both boys into the kitchen by the spilled milk and took some pretty incriminating photos and video. And I sent those on.

By sending on all the videos I think my ultimate goal was to get some free babysitting because Hello, I clearly need a break. But I’m pretty certain it backfired because I got no offers. I’m pretty certain no one else wants their house destroyed right now.¬†?

Which brings me to plan #2, babysitting for muffins anyone? I’m just saying, I’d clean all those messes up again for another batch of these. ?

Greek Yogurt Chocolate-Chip Muffins

Greek yogurt chocolate-chip muffins made with better-for-you ingredients and no sacrifice of flavor! These muffins are soft, tender, moist, and delicious!

  • 1 cup white flour
  • 1 tablespoon cornstarch
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup mini chocolate chips
  • 1 teaspoon vanilla extract
  • 1 large egg, (at room temperature)
  • 1/2 cup vanilla flavored Greek yogurt, (at room temperature)
  • 1/2 cup brown sugar, (lightly packed)
  • 1/4 cup coconut oil, (measured when melted)
  1. Set out the egg and Greek yogurt to come to room temperature. Melt and measure the coconut oil and set out to get to room temperature as well.

  2. Preheat the oven to 350 degrees F. Generously grease 9 cavities on a regular-sized muffin tin and dust the cavities generously with flour. Don’t use paper liners (these muffins stick). Set aside.

  3. Measure out 1 cup of flour. Remove 1 tablespoon of flour from that cup and return it to the flour container. Take the remaining flour and sift it into a large bowl along with the cornstarch, baking powder, and salt. Toss with the chocolate chips.

  4. In another bowl, add in the vanilla extract, room temperature egg, room temperature Greek yogurt, brown sugar, and room temperature coconut oil (melt, measure, allow it to cool to room temperature). Whisk ingredients together until smooth.

  5. Add the dry ingredients into the wet ingredients and stir until *just* combined. Over-mixing will result in dense muffins.

  6. Spoon an even amount of the mixture into the prepared 9 cavities of a muffin tin. Fill the remaining cavities halfway up with water (to ensure even baking). If desired, sprinkle 1/2 teaspoon brown sugar on the tops of the muffins (optional).

  7. Bake for 18-22 minutes or until lightly browned at the edges; be very careful to not over-bake these muffins or they won’t be as soft and moist.

  8. Remove and allow to cool for a few minutes before removing the muffins from the tin on to a cooling rack.

  9. Best enjoyed within 2-3 days; store leftover muffins in an airtight container in the fridge.

More Healthier Baked Goods:

The BEST healthier oatmeal chocolate-chip cookies: NO flour or butter PLUS only 4 tablespoons sugar!

Best Ever Healthy Oatmeal Chocolate Chip Cookies

Easy to make (no baking!) soft and chewy granola bars made to taste like an iced oatmeal cookie.

Iced Oatmeal Cookie Granola Bars

Super EASY toasted coconut and vanilla almond granola made with coconut oil and honey

Toasted Coconut and Vanilla Almond Granola

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Four Simple Flower Treats http://www.chelseasmessyapron.com/four-simple-flower-treats/ http://www.chelseasmessyapron.com/four-simple-flower-treats/#comments Mon, 24 Apr 2017 15:15:11 +0000 http://www.chelseasmessyapron.com/?p=20629 Four simple themed “Flower Treats” that are perfect for Mother’s Day or Spring celebrations! Rose Cake Pops, Lemon Curd Cookie Cups, Flower¬†Cookie Pops, &¬†Sunflower Nutella Frosting Bites. video tutorial Right above this text is a quick (2 minutes!) video overview of these four flower-themed treats and below are individual printable recipes! PIN THESE Flower Treats...

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Four simple themed “Flower Treats” that are perfect for Mother’s Day or Spring celebrations! Rose Cake Pops, Lemon Curd Cookie Cups, Flower¬†Cookie Pops, &¬†Sunflower Nutella Frosting Bites.
“Four simple themed flower treats that are perfect for Mother's Day or Spring celebrations! Rose Cake Pops, Lemon Curd Cookie Cups, Flower Cookie Pops, & Sunflower Nutella Frosting Bites. via chelseasmessyapron.com

video tutorial

Right above this text is a quick (2 minutes!) video overview of these four flower-themed treats and below are individual printable recipes!

PIN THESE Flower Treats to your Pinterest boards.

Four simple themed "Flower Treats" that are perfect for Mother's Day or Spring celebrations! Rose Cake Pops, Lemon Curd Cookie Cups, Flower Cookie Pops, & Sunflower Nutella Frosting Bites. via chelseasmessyapron.com

ROSE CAKE POPS

These easy-to-make cake pops are decorated to look like a rose! Tie a green ribbon around the base of the cake pop and you can’t hardly tell the difference ?¬†.

In case you can’t find the ingredients/products in the store, or prefer the convenience of shopping online, here are links to what I use:

 

Rose Cake Pops

Easy cake pops made to look like a rose

  • 1 box (15.25 ounces) white or yellow cake mix ((plus ingredients called for))
  • 1/2 of 1 container (so 8 ounces of a 16 ounce container) cream cheese frosting
  • 2 packages (12 ounces EACH) red candy melts, (separated)
  • 1-2 teaspoons vegetable oil
  • Lollipop sticks or decorative straws
  • Optional: green ribbon, cake pop stand (or styrofoam block)
  1. Bake the cake according to package directions in a 9 x 13 cake pan. Allow to cool completely and then crumble the cake into crumbs (use your hands or some forks) until it resembles fine crumbs.

  2. Add in about half of the can of frosting (the exact amount varies on the moistness of your cake), just until the cake will easily roll into balls and hold a shape without being overly moist/”wet”.

  3. Use a large spoon or your hands to get the frosting incorporated into the cake.

  4. Roll the mixtures into tight balls and place them on a plate. Repeat until all of the mixture is made into balls. Cover and place them in the freezer for 15-20 minutes.

  5. Separate the chocolate into 5 smaller batches (it hardens quickly so melt in small batches). Add 1/2-1 teaspoon vegetable oil (just enough to thin the chocolate to make it easy to coat the pops — you can always add more so start by adding less) and start by melting one batch in the microwave in bursts of 15-20 seconds, stirring in between each burst for 15 seconds until the chocolate is completely melted. (Reserve 1 batch of chocolate for the end decoration)

  6. Dip the lollipop sticks in the melted chocolate and then into the cake balls. Allow that to set and then dip the cake balls in the melted chocolate. Use a spoon to spoon melted chocolate evenly over the cake pop. Tap the pop on the edge of the bowl to remove the excess. If it isn’t going on very pretty, try adding a little more oil and/or melting for another 15 seconds in the microwave.

  7. Place the pops in a cake stand or styrofoam block to set.

  8. Once they are all dipped and dried, melt the last batch of red candy melts and transfer them to a plastic bag. Snip off the tip and drizzle the melted chocolate in a swirl over the cake pops to resemble the top of a rose.

  9. Allow to set.

  10. If desired, tie some green ribbon on the cake pops. Enjoy! Best enjoyed within 2-3 days.

Four simple themed "Flower Treats" that are perfect for Mother's Day or Spring celebrations! Rose Cake Pops, Lemon Curd Cookie Cups, Flower Cookie Pops, & Sunflower Nutella Frosting Bites. via chelseasmessyapron.com

LEMON CURD SUGAR COOKIE BITES

A simple stove-top lemon curd is prepared and then cooled. Spoon it in a cooled sugar-cut-out-cookie bite and you’ve got a dessert that’s better than any kind of lemon bar!

In case you can’t find the ingredients/products in the store, or prefer the convenience of shopping online, here are links to what I use:

 

Lemon Curd Sugar Cookie Cups

Easy flower sugar cookie cups filled with the best lemon curd and a sprinkle of powdered sugar!

Lemon Curd

  • 2 large lemons ((zest and 1/4 cup juice))
  • 3/4 cups white sugar
  • 4 tablespoons unsalted butter, (room temperature)
  • 2 large eggs
  • Pinch salt

Sugar Cookie Cups

  • 1 package (17.5 ounces) sugar cookie mix ((I use Betty Crocker OR use your favorite sugar cookie dough))
  • + ingredients called for
  • Optional: sprinkle of powdered sugar
  1. Zest and juice two lemons, being careful to avoid the white skin. Add just the zest of the lemons and the white sugar to a food processor and pulse until the zest is finely chopped and combined with the sugar.

  2. In a large bowl, cream the butter and sugar mixture. Add in the eggs, 1 at a time, mixing in between each addition. Mix in the 1/4 cup of lemon juice and salt and beat until combined.

  3. Pour the mixture into a pot and cook, stirring constantly, over low-heat until thickened. This takes about 10 minutes. Remove from the heat and transfer to a jar and place in the fridge to cool.

  4. Meanwhile, prepare the sugar cookie mix according to package directions (follow directions for “cut-out” cookies). Roll out the dough and cut out flowers.

  5. Generously spray a miniature muffin tin and gently place the flower cookies into the tin. Bake for 7-11 minutes or until lightly browned on top. Be careful to not over-bake the cookies so they stay soft!

  6. Remove and allow to cool. Gently twist the cookie out of the tin. Allow to completely cool.

  7. Fill the cooled cookies with the chilled lemon curd and dust lightly with powdered sugar.

  8. Best enjoyed the same day.

 

Four simple themed "Flower Treats" that are perfect for Mother's Day or Spring celebrations! Rose Cake Pops, Lemon Curd Cookie Cups, Flower Cookie Pops, & Sunflower Nutella Frosting Bites. via chelseasmessyapron.com

FLOWER COOKIE POPS

These¬†easy cookie pops aren’t just cute — they taste so good! Chocolate-dipped cookies are always delicious, but add¬†M&Ms and they are the BEST.

In case you can’t find the ingredients/products in the store, or prefer the convenience of shopping online, here are links to what I use:

Flower Cookie Pops

Easy chocolate-covered cookie flower pops.

  • 1 package of your favorite Oreos or sandwich cookies ((the video shows birthday cake Oreos!))
  • 1 bag (12 ounces) white chocolate chips
  • 1 bag Spring or plain M&Ms
  • Optional: vegetable oil makes the white chocolate easier to work with
  • Lollipop sticks
  1. Prepare a few large sheet pans by lining them with parchment paper and set aside. Gently separate the oreos by slowly twisting them apart. (Some will break, it’s okay.)

  2. Separate the white chocolate into 3 parts (this is to keep it from getting hard while you decorate) and place each batch in a microwave-safe bowl. Add about 1/2 teaspoon vegetable oil (add more later if needed to thin the chocolate so it can coat the cookie easily and smoothly.)

  3. Melt the first bowl in 20 second bursts in the microwave (Microwave 20 seconds, stir 20 seconds, etc.)

  4. Be patient when melting and stir well in between bursts to avoid burning the chocolate.
  5. Dip one end of the lollipop stick into the melted chocolate and press that side into the cream side of the oreo.
  6. Place the other half of the oreo on top and gently press and hold.
  7. Using a spoon over the bowl of melted chocolate, spoon the melted chocolate over the cookie. Gently tap the cookie on the bowl to remove excess chocolate. Swipe the cookie on the edge of the bowl to again remove excess chocolate.

  8. Transfer the cookie pops to the prepared sheet pan and allow the chocolate to harden. Repeat for all the cookie pops using all of the chocolate but about 1/4 cup.

  9. When the chocolate is hardened, use the last 1/4 cup of white chocolate (melted) to attach the M&M’s. Touch the back of each M&M with white chocolate and press it into the cookie. (I like to add the M&Ms to the hardened cookies so they don’t “sink” into the melted white chocolate and pop up on the surface instead.)

  10. Allow to harden at room temperature. Best enjoyed within 3 days.

Four simple themed "Flower Treats" that are perfect for Mother's Day or Spring celebrations! Rose Cake Pops, Lemon Curd Cookie Cups, Flower Cookie Pops, & Sunflower Nutella Frosting Bites. via chelseasmessyapron.com

SUNFLOWER NUTELLA FROSTING BITES

My wedding flowers were sunflowers so these are my absolute favorite treat — just a little reminder of that day¬†?. A ¬†simple Nutella buttercream is piped into an easy chocolate “sunflower” and you’ll add sprinkles on top complete these flowers.

In case you can’t find the ingredients/products in the store, or prefer the convenience of shopping online, here are links to what I use:

Sunflower Nutella Frosting Bites

The best nutella frosting layered in a chocolate “sunflower”.

  • 1 bag (12 ounces) yellow candy melts
  • 1-2 teaspoons vegetable oil
  • Miniature Muffin Cups
  • 1/2 cup unsalted butter, (at room temperature)
  • 1/4 cup Nutella
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar
  • 1 pinch of salt
  • 1 to 1 and 1/2 tablespoons whole milk or heavy cream, (optional)
  • Brown jimmies sprinkles
  1. Start by preparing the “flowers.” Separate the yellow candy melts into 3 sections and start by melting one batch (the melts harden quickly so it’s easy to separate it). Add about 1/2-1 teaspoon vegetable oil to thin it enough to work with it.

  2. Melt in the microwave in 15-20 second bursts, stirring in between each burst for 15 seconds until the chocolate is melted. Be patient to avoid burning the chocolate. 

  3. Grab the miniature muffin cups and flatten them slightly (see video) making sure the base is still flat and intact. Add the melted chocolate to the base first and then using a spoon, push it up the sides in a way to resemble flower petals. (Be patient, it takes a few to get the hang of it!) Make sure the chocolate is thick enough that it won’t break off when removing the liner.

  4. Set aside and allow to harden. Once hard, remove the paper muffin tin very gently and slowly. Do not remove the paper until the chocolate is 100% solidified.

  5. While waiting for the flowers to set, prepare the frosting by adding the room temperature (not melted) butter, nutella, powdered sugar, vanilla, and salt to a large bowl. Beat until combined adding the heavy cream or milk as needed to reach desired consistency.

  6. Transfer the frosting to a plastic bag and cut off the tip. Pipe the frosting into the flowers and smooth the frosting with the back of a spoon.

  7. Add the sprinkles to the top. These are best enjoyed within 2 days.

More Spring Treats:

Spring Confetti Bars

Sparkling Blueberry Lemonade

Mini Lemon Blueberry Cheesecakes

Some of the links above are affiliate links which means if you were to buy through that link, I would receive a small commission at no extra cost to you! Thanks for supporting Chelsea’s Messy Apron ?

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