my mean green gregg juice

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Everyone is juicing. Or smoothieing. Have you bought the premade ones like Odwalla or Bolthouse Farms? Buying them is insane! I could suck one of those bad boys down in no time. So I decided I had to make my own.

Recipes are endless and pretty much whatever produce you can get. I like mine just a tad sweet to get over the veggie but not koolaid sweet.

my mean green gregg juice:

2 hearty handfuls of fresh spinach
2 cups fresh pineapple
5 strawberries
1/2 cup water
1/2 cup REAL apple juice

Put it all in a blender and liquefy!

Enjoy in a mason jar with cute straw!

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I don’t own a fancy juicer. I use a kitchenaid blender and found it liquefies just fine.

I also buy a lot of my produce at Aldi. My bag of spinach was 1.50
My pineapple was .99
My strawberries were on sale at Walmart.

So yes, you can juice for really next to nothing.

I also have a hard time with Ben sometimes eating fruits and veggies that are new to him. Let me tell you, he sucked his little cup of this down! Perfect way to get your kids to “eat” their fruits and veggies.

What kinda of fruits and veggies would you put in yours?

white chicken chili

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Living in Texas, we haven’t had to really experience the harsh effects that the polar vortex is taking on the north. We just experience the roller coaster weather and this week is no different. It’s supposed to be 22 Friday morning and hopefully that chance of snow passes us by. Snow + Texas = things get chaotic.

Ben and I took advantage of the beautiful weather at the beginning of the week by playing outdoors and getting all our errands done. Now we are ready for hunkering down and enjoying playing inside.

To help get me in the mood for cold, I made a pot of white chicken chili for dinner. I found the recipe over here and am so glad I did. It was super delicious!

I had make to due as I forgot the green chilis, so I used chili powder and I don’t like the texture of onion so I used onion powder.

white chicken chili

2 Tbs olive oil
1 onion, chopped
3 cloves minced garlic
3 boneless chicken breasts, cubed
salt and pepper
3 cans Great Northern Beans, drained and rinsed
1 (3.5 oz) can green chilies
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1 (32 oz) box chicken broth
Juice of 1 lime
1/2 cup cilantro, chopped
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Heat olive oil in a large pot. Add onion, garlic and chicken and sprinkle with salt and pepper. Cook until onions become translucent and chicken is cooked through.

Add beans to pot along with chilies, cumin, oregano, salt and pepper. Stir, then add chicken broth. Bring all ingredients to boil. Add lime juice and cilantro. Simmer 15 minutes.

Serve with sour cream, cheese, avocado, tortilla chips or any other fitting garnish. Enjoy!!

What’s your favorite chili topping?
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The best part of this recipe is that it’s quick! I like quick when Ben isn’t having the best of days.

His birthday is coming up and I am beyond excited for it. And then Valentines Day shortly after that. Ben and I have a couple of little Valentines Day surprises were making plus all the other yummy treats I have planned.

What’s your favorite Valentines Day treat?

quick and easy beef empanadas

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well happy Monday folks! It’s the first day back for most of y’all from the holiday rush and for others it’s the first full week in a while. Bummer!

Friday night I wasn’t really in a cooking mood but didn’t want a sandwich so I threw together this quick and simple meal with a leftover pie crust I had from the holidays.

quick beef empanadas:

1 refrigerated pie crust
1/2 lb ground beef
1/2 cup Queso dip
Sour cream, optional
Salsa, optional
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Preheat oven to 425 and line cookie sheet with silpat mat or parchment paper.

Brown ground beef in a skillet or small sauce pan. Drain fat off.

Return to low heat and mix in Queso dip thoroughly.

Roll out pie crust into four pie large slices. (through the middle up/down & through middle left/right)

Spoon even amount of mixture into pie crust. Fold the triangle wedge from one corner longways to the other side. This will create you folded empanadas.

With a fork, wet with water, then seal open edges of crust with fork.

Repeat for all four pie slices.

Bake for 12-15 minutes. Crust will be golden brown around the edges.

Serve with sour cream, salsa or any other favorite side.

Enjoy!
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black-eyed peas

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this girls favorite pea I think. I see it on the menu or hear it’s cooking at someone’s home and my stomach gets excited.

One pot has the ability to feed a crowd or create meals for another day. Super budget friendly!

Black-eyed Peas:

4 bags frozen black eyed peas
1 salt pork
Jalapeño peppers, for spicier peas
Water
Salt
Pepper

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In large stock pot, empty the bags of blackeyed peas.

Fill pot of peas with water until water is above the peas. For me, I fill the pot 3/4 full.

Drop in salt pork and turn stove on to medium high. Heat until boiling. Cover and simmer for 4 hours. Stir every once in a while just to mix well.

Halfway through I salt and pepper for taste and add the jalapeños. I just cut my jalapeños in half, but the preference is yours.

Serve with a slice of cornbread. Enjoy!

If leftovers happen, once peas cool, store in gallon ziplocs and freeze until ready for use. Then thaw, cook and enjoy again.

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Another way we will be enjoying these peas are over a bed of rice. Maybe white. Maybe yellow. But delicious and filling either way.