I wrapped up a yoga program right after Christmas and couldn’t decide what to do next – more yoga or something more intense? In true Kate fashion, I decided to not decide and tackle both. It’s been going pretty well, but it’s definitely made mornings more hectic so quick breakfasts have been clutch this month.
After a few days of grabbing a yogurt on my way to our homeschool classroom, I decided to revisit an old favorite: baked oatmeal.
Continue readingThis post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
Are you prepping for Christmas early this year?
I was chatting about my pull to decorate early this year over on Instagram last week even though I’m usually a wait-until-Thanksgiving person – and just about everyone agreed with me. It seems like we all need a little extra holiday cheer this year!
If you are prepping ahead, add these cookies to your list! This slice-and-bake dough is freezer friendly so you can mix it up now, before all the holiday craziness, and then pull it out to bake late.
Fresh baked cookies on Christmas Eve with minimal effort? That’s definitely something 2020 needs!
Continue readingHow’s the lunch situation these days?
You’d think the fact that we’re all home with no real schedule would make lunch easier, but we’re finding that is so not the case. By the time lunch rolls around, I’m always scrambling and, of course, going out to grab something just isn’t an option right now.
To remedy the chaos, I’m trying to prep my lunches ahead. Salad jars are my favorite lunch prep – and these buffalo chicken ones are my current obsession.
Continue readingCan we talk for a second about how parenthood is a marathon? I swear it’s always something. I really thought we were on the upswing this week: everyone’s been healthy, we’re doing better with school anxiety… and then Jake fell out of bed Tuesday night. Hard enough that it warranted a trip to the ER. For real.
It’s seasons like this that I’m so grateful for prep-ahead recipes – like these kid-approved PB&J Stuffed Pancakes.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
I’m wrapping up my #brunchweek contributions today with a dish that feels fancy enough for company, but is easy enough to be an everyday breakfast too.
Baked oatmeals are what meal prep dreams are made of – perfect to make ahead and great whether eaten cold or reheated.
Today is Good Friday, and the end of this year’s meatless Lent Fridays series. Thank you so much for joining me to mark another Lenten season!
I’m rounding out this year’s series with these awesome, vegan “meatballs”.
Today is the halfway mark for my annual Meatless Lenten dinners series – I feel like this season has been flying. We’ve been so busy, and as we roll closer to spring, the family to-do list only seems to grow.
The whole thing is making me really glad that all of this year’s Lenten dinners are make-ahead friendly.
How is everyone doing on their new year’s resolutions? Going strong? Already struggling? Mine are a bit of a mixed bag, but one that I’m nailing so far this year are healthy breakfasts.
I’m happy with healthy options at breakfast, but if I don’t plan ahead, I’m more likely to just grab a slice of toast or a bowl of cereal. So, one of my goals for the year is to keep planning ahead. When I saw that this month’s #ImprovChallenge was Oats and Honey, I knew overnight oats would be on the menu.
Spinach dip is often a fan favorite, but this baked version – with bacon! – takes it to a whole new level.
This hot dip has been a family go-to for years. The combo of warm cheese, bacon, spinach, and artichoke is hard to beat – and this couldn’t get easier. The dip can be mixed up a few days in advance and then just baked when you want it. It’s such a great go-to for entertaining.
Serve this with crackers or bread for dipping!
Baked Spinach and Artichoke Dip
(adapted from AllRecipes)
1/2 lb. bacon
10 oz. package frozen chopped spinach, thawed and drained
14 oz. can quartered marinated artichoke hearts, drained
5 oz. container garlic-herb flavored cheese spread
1 c. grated Parmesan cheese
8 oz. sour cream
1/2 c. mayonnaise
Preheat oven to 400 degrees F.
In a skillet, cook the bacon until crisp. Drain the grease and crumble into a bowl.
In a medium bowl, mix together the spinach, artichokes, cheese spread, Parmesan , sour cream, mayonnaise, and bacon.
Spread the dip into an 7×11″ baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.
Life has been so crazy the last few weeks that quick and easy meals are the name of the game. My slow cooker is pretty much my best friend right now, and I’m sure that will continue through the holidays.
What do you make on omg-too-busy-to-breath-and-you-want-me-to-cook-dinner-too?! days?
Well, this is a great option.