Turkey, Leek, and Wild Rice Casserole

Turkey, Leek, and Wild Rice Casserole

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Hello fraaaaands!

Last year around this time, I posted this enchilada recipe to give you a new way to use your leftover turkey!It was different flavors than most of us probably had on Thanksgiving and we all know I like to spice it up :) butttt we also know I’m a creature of habit and love the holidays. I love the food of the holidays and usually have too many recipes on my wishlist and end up cutting some out because making ungodly amounts of food is wasteful…… That’s why this year, I’m again going to give you an EXCELLENT recipe to use up some of your left over Turkey meat from next week, but it’s a fall inspired comfort food meal!

Yes Thanksgiving is next week and this recipe is a “week early” but if you’re like me, you like to plan and that includes meal planning. This post is extra special because it contacts some sponsored products!

A while back, I was contacted by popchips to see if I would be interested in trying some of their products and sharing them on the blog. Um yes.

Upon further research- popchips are all natural, gluten free, low fat, not fried, no soy(as far as I can tell- though I haven’t tried every kind) and non to mention- delicious!

Originally I was asked if I could try some of the Cheddar Cheese products because they were interested in teaming up with bloggers in Wisconsin because Wisconsin is apparently one of the only places where Cheddar cheese is a snack consumed at higher rates then anywhere else . I said yes, even if I try to limit my cheese intake we all know- I love cheese. Too much.

They sent me a big box of samples of tons of flavors and even some veggie pop chips.

So I won’t lie- they were so good just as is (especially with Hummus) that that’s pretty much how we enjoyed them. However I did get the idea (rather genius if you ask me :) ) so use them as a crunchy layer on a casserole. It was the PERFECT way to get a healthy crunch!

I was inspired by a fellow Wisconsin food blogger, Sarah from Wisconsin from Scratch. I get her blog posts directly to my email and love every single thing she posts! This dish she made particularly caught my eye. So I did my own rendition. Hope you enjoy as much as we did!

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Turkey, Leek, and Wild Rice Casserole
Ingredients:

  • 2 Tbsp olive oil
  • 1 large leek, thoroughly rinsed, chopped
  • 8 oz mushrooms, roughly chopped
  • 1 tsp fresh thyme (or ½ tsp dried thyme)
  • ½ tsp salt
  • ½ tsp pepper
  • 3 Tbsp gluten free flour
  • 1 cup almond milk
  • 1 cup chicken or veggie broth
  • 1 cup grated sharp cheddar cheese
  • ½ cup plain greek yogurt
  • 1 ½ cups cooked wild rice*
  • 2 cups cooked turkey shredded or chopped (or chicken too!)
  • 1 ½ Tbsp butter, melted
  • 1 cup cheddar cheese popchips, crushed

Instructions:

1. Preheat oven to 350

2. Heat olive oil in a large pan over medium heat. Once hot,  add the leeks, mushrooms, thyme, salt, and pepper. Cook until vegetables are soft, around 5 minutes or so.

3. Sprinkle flour over the vegetables, then stir so that the flour coats all the vegetables. Once coated, cook for about 1 minute more and add the milk and broth. Bring it all to a boil, and reduce the heat to low and simmer until it thickens a little, about 3-5 minutes.

4. Stir in the cheese and yogurt until well combined. Once cheese is melted in, stir in the already cooked wild rice and turkey.

5. Pour wild rice mixture into a medium sized (1.5 quart) baking dish or casserole dish.

6. Pour 1 ½ Tbsp melted butter into a small bowl. Add the crushed popchips and mix together.

7. Top the turkey/wild rice mixture with the crushed popchips. Place in the oven and bake at 350 until topping is golden brown and filling is hot and bubbling, about 20-25 minutes.

7. Let sit and cool for about 5 minutes and then ENJOY!!!

*To cook wild rice, combine ½ cup dried rice with 2 cups of  water(or broth) in a saucepan. Bring it to a boil, cover, reduce heat to low, and simmer until rice is tender, about 45 minutes. Then drain off any excess liquid. 

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Hmmm baked cheesy, crunchy goodness. Soo good and comfort foody. So there you have it- the perfect thing to do with your leftover bird.

Hope you enjoy and happy holidays to you and your families! Take time to tell them you love them and unplug from social media/technology and have a drink, laugh and love with them!

xoxo

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Basil Chicken Curry with Coconut Ginger Lime Rice

Basil Chicken Curry with Coconut Ginger-Lime Rice

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Hi Hi Hi!
Happy Friday! So this week we have something special to share. A few weeks ago Eat Laugh Craft received an email from Adam at cheapproteindiscountcodes.co.uk who said that he found our recipe for Turkey Pumpkin Chili and loved it. He wanted to know if we would be interested in writing up a couple of recipes for his site that focused on low fat healthy meals. Adam is a body builder (check out his YouTube channel)  so he wanted to focus on high protein and low fat meals, but these recipes are great for anyone to eat!
This is one of the recipes that we put together for Adam. It includes chicken and rice, which are weight lifting diet staples and some healthy fats (coconut milk) and TONS of veggies. We are happy to be collaborating with Adam and make sure to check back in the coming weeks for some more awesome healthy, fast, and delicious meal ideas. Until then, happy cooking!
Check out our recipe featured on Adam’s site HERE.
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Ingredients
Basil Coconut Lime Rice
1 (14 ounce) can coconut milk
1 cup jasmine or basmati rice*
2 tablespoons fresh basil, chopped
1 lime, zested and juiced

Chicken Curry
1 pound boneless, skinless chicken, cut how you want, I did cubed
2 bell peppers, sliced
1 zucchini, chopped
2 ears corn, kernels removed from the cob (or about 1 ½ cups frozen corn)
1 tablespoon fresh ginger, grated
1 clove garlic, grated or minced
2 tablespoons coconut oil
3 tablespoon Thai curry paste (I used green)
1+ tablespoon spicy curry powder (such as Garam Masala)
1/3 cup unsweetened/unflavored almond milk
1 tablespoon fish sauce
1/2 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped

Salsa
1 mango, diced
1 jalapeño, seeded + diced
Juice of ½ a lime

Instructions
Rice

  1. Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, ginger and 1 tablespoon coconut oil if desired. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don’t look inside and let all the steam out!) After 20 minutes remove the lid and add the lime juice + zest and basil. Fluff the rice with a fork.

Curry

  1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon coconut oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and set aside.
  2. Add another tablespoon oil to the skillet. Add the red peppers and corn, saute 2-3 minutes and then add the zucchini, ginger and garlic. Saute all the veggies another 5 minutes or until they begin to soften. Add the chicken back to the skillet and toss everything together.
  3. In a small bowl combine the curry paste with the almond milk until combined. Pour into the pan and then add the curry powder and the fish sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil and cilantro.
  4. In a separate small bowl toss together the mango and jalapeño and lime juice.
  5. Serve the curry over the rice. Add a spoonful of the mango salsa and enjoy!

*You could also use brown rice instead of jasmine or basmati. You would just need to adjust the liquid to rice ratio.

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I could eat this yummy salsa all on its own!

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But I have to say that the rice was my favorite part, sooo good. I need to make that again like NOW :)

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There you have it! Beautiful too huh? And as always you can make it as spicy as you would like. You know me, I had jalapenos in there and then couldn’t help but add some more hot sauce too!

Thanks for stopping by and have a fantastic weekend.

xoxo

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Saltine Toffee Bars

Saltine Toffee Bars

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Sometimes do you ever just get a sweet tooth? And nothing can satisfy it except something unhealthy? Yeah me too.

I think it’s important to treat yourself every once and a while! I love the saying, “one bad meal won’t make you make you unhealthy, just like eating one salad doesn’t make you healthy”. It’s so true- living a healthy lifestyle and being healthy doesn’t mean that you can never treat yourself. Everything in moderation.

For me, these super easy treats remind me of childhood and my and my sister working so diligently to lay out the crackers juuuuustttt right in the pan so mom could pour the “toffee” over it. Funny how little things like this spark memories right?

Well enough chitter chatter, I’m sure you’re dying to make these for yourself :) So here we go!

Ingredients:

  • Saltine Crackers (1 sleeve is probably enough but this depends on your pan)
  • 1 cup of butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 cup chocolate chips
  • 1 cup peanut butter chips
  • chopped nuts or toffee pieces for topping

Directions:

1) Preheat the oven to 350 degrees. Prepare a baking sheet(with sides) by lining it with aluminum foil and spraying the foil with nonstick cooking spray or greasing with butter or coconut oil.

2) Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. I usually cut some in half so they fit perrrrfectly to the edges since I’m slightly OCD :)

3) Place the butter and sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Boil for one minute, stirring constantly.  Then carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.

Put the pan in the pre-heated oven and bake the toffee crackers at 350 degrees for five minutes. Remove the pan from the oven and allow to cool for a few minutes.

Sprinkle the chocolate and peanut butter chips on top of the hot toffee, and allow them to sit for a minute or two to soften and melt. Once they are softened, use a spatula to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still soft, sprinkle the top with your desired toppings.

Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break or cut into small  pieces and enjoy! Store in an airtight container and enjoy for up to a week.

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How easy right? Plus it’s a great one to make with kids because they love helping lay out the crackers on the tray/pan. I can attest to that since It’s 20+ years later and I still remember it :) This could also make a great treat to bring to a Christmas party or make a great gift!

Hope you enjoy and I hope that you have a great weekend! Make the most of it and spend time with those you love <3

xoxo

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Friday Faves

Friday Faves

HAPPY HALLOWEEN! It snowed here in Wisconsin this morning (or late last night) sooo that’s fun………………

Moving on to happier things: I’ve been wanting to start something like this to keep you up to date with things that I love. I want my readers to know more about me. What better way to do that then share more about me? My intention is that maybe once a month or so, I’ll post some of my latest things I’m into or loving. It could be food, clothes, shoes, makeup, quotes. Really this is my blog so I make the rules :) And the rules are that there are no rules! It’s a free for all. As I usually post on Friday’s I thought the title Friday Faves would be appropriate. I hope you find this as fun as I do!

In no particular order here are some of my favorite things and things I’m obsessed with lately. ENJOY!

1) This scarf: 

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How adorbs is this?! Funny thing is growing up, my dad had (probably still has) a scarf like this and I’m sure I thought it was old fashioned and sooo not cool. Now I want to steal it from him! But lucky me, lucky him, and lucky you, I’ve found a fo’ cheap one that is sooo similar HERE.

2) This peanut butter:

Crunchy Salted Peanut Butter with Flax &amp; Chia Seeds

Trader Joe’s, oh how I love you. And peanut butter, ohhh how I love you! I’m a crunchy peanut butter girl and this is crunchy to the max! Not only is it crunchy peanut butter but it has the crunch of flax and chia seeds too! The extra fiber, protein, and omega 3′s are sure to fill you up! This is cheap and delicious and you need to try it now.

3) This Toothpaste:

Pure Mint Toothpaste from ArbonneThis natural toothpaste is TO.DIE.FOR. Seriously. I don’t know about you but I’ve tried some other all natural toothpastes and I just didn’t get that “clean” feeling. This stuff tastes great, has made a noticeable difference in the whiteness of my teeth and is all natural. It’s an Arbonne product which are all pure, safe, beneficial, natural What does that mean for this toothpaste?That there’s no fluoride, no triclosan, no parabens,(all of which are in traditional toothpaste) it’s 100% vegan, no artificial colors or sweeteners. It also has antioxidants in it from other ingredients (white tea, ginger, and many more). If you are looking for a safe alternative, this is IT! You can send me an email if you would like to find out where to get some!

4) This Show: 

So hear me out. My sister introduced me to this show and she started this conversation by “I’m going to tell you about this weird show. But you have to watch it before you say you don’t like it.” 3 am and 10 episodes later into a binge watch, I came to the conclusion I liked it :) It’s a Canadian television show called Lost Girl. You can find and watch all of the episodes on Netflix too.  It has all you could want from a show, humor, love, violence, mystery! I love it. I just heard that they’re about to air (Dec 8th) the last season, Season 5. I’m mildly heartbroken. So if you find yourself needing a new show or sick and home (that season is almost upon us again) you have a new show you can watch! You’re welcome in advance! :)

5) This picture:

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What the?!?? Isn’t that you?  Yes, yes it is. Here is a picture from my fiance’s and mine, recent engagement pictures! Our photographer is Dani Stephenson and I’m mildly obsessed with her. I mean we love all the same things so it only makes sense. We are 100% style twins. It puts me so at ease knowing she is capturing our day and I know it will turn out amazing. I love this photo because Jake and I both look so happy and those are our true smiles. If you want to catch more pics, you can look at her blog here. Otherwise, I’m sure I’ll be doing a post of more later :)

Love you all!

xoxo

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*Again I want to share that Eat Laugh Craft is in no way being compensated for these reviews or suggestions. They are just some of our favorite things that we want to share. 

“Sharpie” Mugs

“Sharpie” Mugs

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Hi all!

So I’m sure a lot of you have probably seen these “sharpie” mug craft ideas floating around the internet lately. Don’t be fooled, you cannot use regular old sharpies and have this work. This craft isn’t really as simple as just writing on a mug and voila! Lucky for you the first time I totally biffed it and failed BIG TIME at this but learned from my mistakes and perfected it the 2nd time around. :)

Key points to remember are: 
- Oil based PAINT Sharpie Markers (or any oil based PAINT pen)
- Clean your surface with rubbing alcohol!
- Only one layer of paint
- HOT oven

Let’s get started and I’ll take you through step by step. If you know these steps it’s really an easy and fun craft!

Supplies:

  • Cheap ceramic mugs (the cheaper the better)
  • Oil-based Sharpie marker (NOT regular sharpies!)
  • Cotton balls and 1-2 Q-Tips
  • Rubbing alcohol
  • A pencil

Instructions:
Wash your mugs with soap and warm water. Dry completely. Then use a cotton pad or swab to clean your surface with rubbing alcohol. This will take any residual soap or other things off the surface and insure your paid will hold better. Let that dry too (takes like 2 seconds).

Use a pencil to sketch your design on each mug. There are some really cute ideas out there but you could make up your own, draw a picture, or whatever your heart desires. Once you are happy with your sketch, trace over it with your paint pen. It’s not an easy task drawing on a curved surface but that’s where the extra rubbing alcohol and Q-Tips come in! You’re going to mess up. Trust me. Probably like 5 times and if you’re a perfectionist like me, then probably like 50 times. Once you are happy with your design you have to let the paint dry.

I let my mugs air dry for a good 24 hours before I baked them and I think that is a crucial step, based on my first mishap. To bake, all you need to do is put your mugs on a cookie sheet and place in a COLD oven and turn the heat on to 425. You want the mugs to heat up with the oven to prevent cracking and allow it to seep into the glaze of the mugs. Once your oven is preheated, bake the mugs for 40 minutes. Once the 40 minutes is up, turn the oven off but leave the mugs in the oven with the door closed and allow them to cool completely. This will also help prevent cracking by avoiding fast temperature changes. After about 2 hours they were cool and I took them out.

As far as care for the mugs after they are complete, I’ve heard some people say they are fine in the dishwasher but I don’t risk it, I just wash them by hand and they still look as good as new! I’ve washed them probably about 20 times so far.

This is such a great simple and easy gift to make. The possibilities are literally endless. I want to make more but a girl can only use so many coffee mugs. But this is definitely on my list for Christmas time :) Here are a few of my favorite ones I’ve seen and ones that I want to try and ones I just like!

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*None of these pictures are my own

  Yay! Hope yours turn out perfect and fun. Stop back and show me some of your designs. I’d love to see them.

xoxo

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* Update. Since doing this craft the colored paint has chipped off a bit, but the black is still perfect. I just went over the colored part again and baked and so far so good. Let me know if you have any tips to keep this from happening :)