Banana Chia Seed Pudding

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I originally tried this recipe over the summer when I was doing the Whole 30 diet (ugh), and even though thinking about the diet plan still makes me gag, there are a handful of recipes that I'm hooked on and will continue to make.

This chia seed pudding doesn't use any starch or grain, but after sitting in the fridge all night still gets thick and creamy to resemble a pudding. It's great if you have a sweet tooth in the morning or are trying to stay healthy but want a little dessert.

Printable Recipe

Ingredients

• 1 large banana, mashed
• 1 cup unsweetened almond milk
• 3 tbsp. chia seeds
• Dash of cinnamon
• Pinch of salt

Combine all ingredients in a mason jar and shake to combine. Refrigerate overnight. Enjoy!

Source: SK Original

Ribeye Lettuce Wraps with Sweet Pepper Guacamole (Whole30)

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This is definitely my favorite Whole30 recipe. I used the blackening season I normally use, which I love, and then decided to serve the steak on lettuce instead of in a tortilla. Since I used ribeye, the meat is really moist and flavorful. Adding sweet peppers to the guacamole gives the topping a little twist and a yummy crunch. I'm definitely planning on making this again soon, even when not on our diet. Enjoy!

Printable Recipe

Ingredients

• 1.5-2 lbs. ribeye steak
• 1/2 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tbsp. olive oil
• Romaine lettuce, for serving
• Fresh salsa, for serving

For Sweet Pepper Guacamole:

• 3 ripe avocados
• 1/2 cup red onion, chopped
• 1 small tomato, seeded and chopped
• 2 small sweet peppers, seeded and chopped
• 2 tbsp. fresh cilantro leaves, chopped
• 1/2 tsp. salt
• 1 lime, juiced

For the ribeye: Mix salt, cumin, paprika, onion powder, garlic powder, chili powder, oregano and pepper in a small bowl. Drizzle with olive oil and stir to combine. Rub mixture on both sides of ribeye steak.

Heat a grill pan over medium-high heat. Spray with cooking spray. Add ribeye and cook for 3 minutes to sear. Flip and cook an additional 3 minutes.

Transfer to oven and cook for 10 minutes, depending on desired doneness. Remove from oven and let rest for 10 minutes. Slice into strips.

For the guacamole: Cut the avocados in half and scoop out the insides. Place in a mixing bowl. Mash the avocados with a fork, leaving them slightly lumpy.

Add onion, tomato, peppers and cilantro to the avocado and stir to combine. Add salt and lime juice. Taste and adjust accordingly.

To serve: Top lettuce leaves with steak, guacamole and fresh salsa. Enjoy!

Source: SK Original

Garlic Paprika Smashed Parmesan Potatoes (Whole30)

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Forget potato salad this summer. Who needs those extra calories by adding loads of mayonnaise to an already carb-filled side? Smashed potatoes are soft with a crispy exterior, and are drizzled with olive oil, spices and Parmesan cheese for a burst of flavor. You'll thank me. Enjoy!

Printable Recipe

Ingredients

• 12 oz. baby yellow potatoes
• 1/2 cup canola oil
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1/2 tsp. onion powder
• 1/2 tsp. pepper
• Salt, to taste
• 2 tbsp. Parmesan cheese, grated (omit if doing Whole30)

Put the potatoes in a large saucepan and fill with water. Make sure the water rises at least 1-inch over the potatoes. Bring to a boil. Reduce to low and simmer until the potatoes are fork tender, about 30 minutes.

Alternatively, you can make a small slit in the top of each potato and microwave for about 7 minutes per pound, or until the potatoes are tender. This might take less time depending on the size of your potatoes.

Set your broiler to medium.

When they potatoes are done, place on paper towels to dry them off. Once dry, transfer the potatoes to a baking sheet. Use a paper towel or paper plate to carefully mash them to 1/4-inch thick.

Mix the oil, garlic powder, paprika, onion powder, pepper, salt and Parmesan cheese together. Drizzle a small amount of oil mixture over top of each smashed potato.

Set the potatoes under the broiler for 5-8 minutes or until they become crispy. Keep an eye on them so they don't burn. Remove from oven and sprinkle with fresh parsley. Enjoy immediately.

Source: SK Original

2-Ingredient Banana Pancakes (Whole30)

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When you're told you can't have sweets, you crave sweets. Isn't that just how it works? So when I was desperately wanting something sweet on the third day of my Whole30 diet, I resorted to these 2-ingredient "pancakes." They don't have flour, sugar or any of the normal stuff that pancakes are made with. But they have a banana (so they have flavor). And they have eggs (so they rise a little). And the natural sugar from the banana gave them the sweetness I so very much craved. My kids loved these as well, so I call that a win. Enjoy!

Printable Recipe

Ingredients

• 1 large banana
• 2 eggs
• Strawberries, sliced, for serving
• Blueberries, for serving
• Raspberries, for serving
• Blackberries, for serving

Mash banana in a small bowl. Add eggs and stir well to combine.

Heat a frying pan over medium heat. Spray with cooking spray.

Using a 1/4 cup measuring cup, drop spoonfuls of the banana mixture onto the pan in a circle shape. Cook for about 3 minutes per side or until set and beginning to brown. Flip and cook the other side for an additional 2-3 minutes. Repeat with remaining banana mixture. Top with fruit and enjoy!

Source: SK Original

Spaghetti Squash with Meat Sauce (Whole30)

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Here's another Whole30 recipe for you! It's basically the same as my go-to spaghetti squash recipe, but I added meat to the sauce and eliminated cheese. I would have used fresh tomatoes, but I didn't have enough on hand so I resorted to canned tomatoes. Either would be equally as yummy! This was really hearty and filling and we all enjoyed it!

Printable Recipe

Ingredients

• 2 large spaghetti squash
• 1.25 lbs. lean ground beef
• 3 cloves garlic, pressed
• 2 tbsp. tomato paste
• 1 (29 oz.) can low-sodium tomato sauce
• 1 (15 oz.) can diced tomatoes
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. basil leaves
• Dash of red pepper flakes

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.

Cut the squash in half. Remove all the seeds and pulp with a spoon and place cut side down on the baking sheet.

Place squash in the oven. Cook for 50 minutes.

Meanwhile, brown beef in a large pan. Once browned, drain but leave a very little fat at the bottom of the pan. Keep beef aside. 

Add the garlic to the pan with the beef drippings. Saute for 10 seconds, then add the tomato paste and cook for an additional 30 seconds. 

Add tomato sauce, diced tomatoes, pepper, salt, onion powder, garlic powder and basil leaves. Cook until starts to simmer, and then add beef back into the pan. Stir to combine. 

Bring to a boil, then cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. 

Once squash is done, flip each half over and use a fork to scoop up the stringy pulp.

Top each squash half with a few spoonfuls of sauce. Serve immediately.

Source: SK Original

Gazpacho (Whole30)

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Chris and I are trying the Whole30 diet, which basically eliminates dairy, grains, sugar, legumes, processed food and alcohol from your diet for 30 days. The first few days were ROUGH for me. Like, my body ached, I had headaches, felt nauseous and really fatigued. I experienced, from what I read, something called "Carb Flu." Basically my body was going through carbohydrate withdrawal. Pretty pathetic, huh? But we both pulled through and so far have lasted almost half a month! 

I'm going to share some of the recipes that I make in case I lose my mind and decide to do this crazy diet again. Most of the recipes are actually meals we normally eat, just with a variation of ingredients. Take this gazpacho for example. Sometimes I add sugar or even bread to my gazpacho, but why? This one is probably the best gazpacho recipe I've made and it's fresh, healthy and has no additives. Win-win. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. garlic, minced (less if you don't like it very garlicy)
• 1/2 red onion, chopped
• 1 celery stalk, chopped
• 1 large cucumber, chopped
• 1 zucchini, chopped
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. apple cider vinegar
• 3 fresh basil leaves
• Dash of salt and pepper, to taste
• 1 (29 oz.) can low-sodium tomato sauce

Combine all ingredients in a food processor and pulse until you get a slightly smooth texture with small chunks scattered throughout (or whatever texture you like your gazpacho). You might need to do this in batches depending on the size of your food processor. Transfer to an airtight container. Chill for 2 hours and serve. 

Source: SK Original

Quick Teriyaki Zoodles

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This is one of my new favorite side dishes or small lunches because it's quick, easy, healthy and SO yummy. They now sell pre-cut zucchini and squash noodles (zoodles) in most grocery stores, so that makes the prep time even less! This can be done in 5 minutes. Seriously, make it!

Printable Recipe

Ingredients

• 12 oz. zoodles (pre-cut zucchini and yellow squash noodles), or you can do spiralize them yourself
• 1/2 cup low-sodium soy sauce
• 1/4 cup light brown sugar
• Sprinkle of red pepper flakes
• Salt and pepper, to taste

In a medium skillet over medium heat, add soy sauce, brown sugar, red pepper flakes, salt and pepper. Stir and cook until just begins to boil. 

Add zoodles and cook for 3-4 minutes or until squash is tender. Serve immediately.

Source: SK Original

Three Bean Salad (Gluten-Free)

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Here's a quick and easy side dish that pairs excellently with anything you prepare on the grill. It's fresh and crisp with a little bite. Perfect for summer! Use fresh corn off the cob to make it even more delicious. Enjoy!

Printable Recipe

Ingredients

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can red kidney beans, drained and rinsed
• 1 (15 oz.) can garbanzo beans, drained and rinsed
• 1 (8.75 oz.) can corn, drained
• 1 tbsp. olive oil
• 1/3 cup apple cider vinegar
• 1/4 cup sugar
• Salt and pepper, to taste

Add black beans, kidney beans, garbanzo beans and corn to a large bowl. Toss to combine.

In a separate bowl, mix oil, vinegar, sugar, salt and pepper. Whisk to combine. Drizzle over bean mixture and gently toss.

Refrigerate until ready to eat.

Source: SK Original

No-Bake Peanut Butter Banana Protein Bites

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Sometimes I need a quick snack to hold me over until lunch or dinner, and these little protein bites are the perfect source of energy to do the trick. They are incredibly simple to make and packed with flavor. I keep them stored in the refrigerator for a convenient and quick treat. Enjoy!

Printable Recipe

Ingredients

• 2 1/2 bananas, mashed
• 2 cups rolled oats
• 1/2 cup natural peanut butter
• 1/2 cup mini or regular chocolate chips
• 1/2 cup sweetened shredded coconut
• 1/4 tsp. vanilla

Combine all ingredients. Shape into 2-inch balls. 

Refrigerate for 20 minutes and enjoy!

Source: SK Original

Valentine's Day Whoopie Pies

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Chris and I are really big on making something special for each other on Valentine's Day rather than buying big, expensive gifts. I really enjoy this tradition because it makes him think outside the box and do something heartfelt for me ;) I made him these Whoopie Pies and they were a huge hit (and surprisingly they didn't take too long to make!). Enjoy!

Printable Recipe

Ingredients

• 1 box Devil's Food cake mix
• 1 jar marshmallow fluff
• 2 cups semi-sweet chocolate chips
• Sprinkles, for topping

Make the cake according to the package directions for a 13x9" cake. Bake and set aside until fully cooled.

Using your desired shape cookie cutter, cut out shapes into the cake and move each piece to a wire rack. Spread 1-2 tbsp. of marshmallow fluff onto one cutout and then top with another piece of cake to make a sandwich. 

Meanwhile, add the chocolate chips to a microwave-safe bowl. Microwave for 30 seconds, stir, and then microwave for another 30 seconds. Continue to microwave in 15 second increments until the chocolate is fully melted. 

Pour the melted chocolate over top of each whoopie pie. Top with sprinkles and allow the chocolate to completely harden. Store in an airtight container.

Source: SK Original

Banana Greek Yogurt Pancakes

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These pancakes are not only a cinch to make, but they're also really healthy! Packed with a lot of banana flavor and some tang from the Greek yogurt, these pancakes will be sure to fill you up and give you a little boost to start your day. Enjoy!

Printable Recipe

Ingredients

• 1 cup flour
• 1 tbsp. baking powder
• 2 eggs
• 1 cup banana flavored Greek yogurt
• 1 banana, mashed
• Butter, for cooking

Combine the flour and baking powder in a large mixing bowl. In a separate bowl, combine the eggs, Greek yogurt and banana. Fold the wet ingredients into the flour mixture.

Heat a large griddle to medium heat. Add about 1 tbsp. butter to pan. Pour about 1/4 cup batter onto the griddle for each pancake. After about 1-2 minutes, lift the corner of the pancake, and if the bottom is lightly golden, slide the spatula all the way under and flip the pancake. Cook for an additional 1-2 minutes or until golden brown. Repeat with remaining pancake batter.

Serve pancakes warm with syrup drizzled on top.

Source: SK Original

Homemade Pizza Sauce

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Bradley's favorite thing to do (by far) is play with his toy kitchen and pretend to cook us food. When he wakes up in the morning, the first thing he asks is to go downstairs and cook, so I find it super important to let him help me out in the kitchen wherever he can. It's fun for both of us and is a good tool to teach him healthy eating habits! 

His favorite thing to make is homemade pizza since he loves spreading on the sauce and sprinkling on the cheese. I made a big batch of this homemade sauce and keep frozen dough on hand (and let's be honest…I always have cheese on hand), so we can easily whip up some homemade pizza whenever the craving calls. It's a fun activity for the whole family. Enjoy!

Printable Recipe

Ingredients

• 1 (29 oz.) can tomato sauce
• 1/4 cup tomato paste
• 1/4 cup plus 2 tbsp. Parmesan cheese, grated
• 1 1/2 tsp. garlic powder
• 1 tsp. basil leaves
• 1 tsp. oregano
• 1 tsp. sugar
• 1 tsp. onion powder
• 1/2 tsp. red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper

Combine all ingredients in a bowl. Allow to sit at room temperature for 30 minutes. Use as desired.

You can freeze this sauce for up to 6 months.

Source: SK Original

Cinnamon Roll Oatmeal

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Bradley likes a lot of things, but he goes weeks at a time where he prefers one particular thing more than other things. The past few weeks he's been asking for oatmeal for breakfast, and while I usually give him a low sugar oatmeal that's filled with fruit, once in a while I like to give him something special. Making this sweetened version was partly for him, and partly for his pregnant mom. It's not something we will eat all the time, but definitely something to keep on hand when we want a treat for breakfast. Or when we want a fun Christmas breakfast :) Enjoy!

Printable Recipe

Ingredients

Oats:

• 1 3/4 cups milk
• 2 tbsp. brown sugar
• 1 tbsp. sugar
• 1/2 tsp. vanilla
• 1 1/2 tsp. cinnamon, divided
• 1 1/2 cup rolled oats

Glaze: 

• 1 1/2 tbsp. milk
• 5 tbsp. powdered sugar
• 1 tbsp. brown sugar
• 1/8 tsp. vanilla extract

​For the oats: In a medium saucepan over high medium, bring milk to a boil. Stir in sugars, vanilla and 1 tsp. cinnamon. Add oats and return to a boil. Reduce heat to low and simmer until oats are tender and creamy, about 5 minutes, stirring frequently. 

For the glaze: In a small bowl, whisk together the glaze ingredients.

Serve oatmeal in a bowl drizzled with glaze and sprinkled with remaining 1/2 tsp. cinnamon.

Source: SK Original

Cheesy Veggie-Packed Baked Farfalle

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The past few months I have been stocking up our freezer in anticipation of baby girl's arrival, and that usually means doubling what we're eating for dinner and freezing half of it. Pasta dishes and casseroles work great when freezing, and this recipe fits both criteria. It contains a lot of vegetables, and I opted for turkey sausage instead of pork sausage to save some calories. Plus it allowed me to put some extra cheese on top :) Enjoy!

Printable Recipe

Ingredients

• 1 box (16 oz.) dried farfalle pasta
• 1 lb. uncooked ground Italian turkey sausage
• 1 cup eggplant, chopped
• 8 oz. mushrooms, sliced
• 1/2 large red pepper, chopped (about 1 cup)
• 1 small onion, chopped
• 3 tsp. garlic, minced
• 1 (14.5 oz.) can petite diced tomatoes, undrained
• 1 (15 oz.) can tomato sauce
• 1 tbsp. dried basil, crushed
• 1 tsp. dried oregano, crushed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. Parmesan cheese, grated
• 2 cups reduced-fat Italian blend cheese, shredded, divided

Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with cooking spray and set aside.

Cook pasta according to package directions, omitting any salt or oil. Drain; set aside.

Meanwhile, in a very large skillet cook sausage, eggplant, mushrooms, sweet pepper, onion and garlic over medium heat until sausage is browned and vegetables are just tender, stirring to break up sausage as it cooks. Drain off any fat. Add tomatoes, tomato sauce, dried basil, dried oregano, salt and pepper. Bring to boiling; reduce heat. Simmer for 10 minutes, stirring occasionally. Turn off heat and stir in Parmesan cheese.

In a very large bowl stir together the pasta and sausage mixture. Stir in 1 cup of the Italian blend cheese. Spoon mixture into prepared baking dish.

Bake, covered, for 35 to 40 minutes or until heated through. Uncover; sprinkle with remaining 1 cup Italian blend cheese. Bake about 5 minutes more or until cheese is melted.

Source: SK Original

Apple Pie Ice Cream

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Who wouldn't want this tomorrow after gorging themselves with turkey? Freshly baked, warm apple pie topped with APPLE PIE ICE CREAM!! Oh my goodness, please make this. It's so, so good and decadent and will work perfectly with the other desserts on your Thanksgiving table tomorrow. Just imagine creamy ice cream with scrumptious chunks of sweetened apple scattered throughout. Yum. Enjoy and have a wonderful day with your loved ones! 

Printable Recipe

Ingredients

For apples:

• 1 tbsp. butter
• 1/4 cup plus 2 tbsp. light brown sugar
• 2 apples, peeled, cored and chopped
• 1 tsp. cinnamon

For ice cream:

• 2 cups heavy whipping cream
• 1 cup half-and-half cream
• 1/2 cup sugar
• 2 tsp. vanilla extract

In a small saucepan, melt butter over low heat. Add sugar and stir until combined. Add apples and cinnamon and stir to coat in the butter mixture. Continue cooking over medium-low heat for 10-15 minutes, stirring occasionally, until apples are tender and liquid has reduced.

Transfer apple mixture to a bowl and refrigerate until 1-2 hours or until completely chilled.

In a bowl, combine the heavy whipping cream, half-and-half, sugar and vanilla. Gently stir in the cooled apple mixture. 

Freeze in an ice cream maker according to manufacturer's directions. I have a KitchenAid Ice Cream Maker and it took about 20 minutes. Transfer to an airtight container and freeze for 3-4 hours. Enjoy!

Source: SK Original

Brown Sugar Glazed Baby Carrots

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Bradley used to hate, hate, HATE carrots, but the past few weeks he has been really into them. Therefore, I've been more than determined to include them in most things I make for dinner before the phase passes. So far I've put them in Vegetable Soup, an easy pasta with vegetables and our favorite slow cooker meal, but I also wanted to make them as a side dish. These are incredibly easy to throw together and are a perfect side dish for any dinner. Plus you only need a handful of ingredients. They'd be perfect on your Thanksgiving table as well! Enjoy!

Printable Recipe

Ingredients

• 1 lb. baby carrots
• 1/4 cup butter
• 1/4 cup light brown sugar
• 1/4 tsp salt
• Pepper, to taste

Place carrots in a medium saucepan. Pour in water so that it almost reaches the top of the carrots.

Bring the water to a boil. Cover and reduce heat to medium-low. Continue cooking for 15 minutes or until tender. Drain and transfer to a bowl.

In the same saucepan, melt the butter. Add the brown sugar, salt and pepper and stir to combine. Add the carrots back in and stir to coat with the sauce. Cook for 1-2 minutes, or until carrots are fully glazed. Serve immediately.

Source: SK Original

Tater Tot Breakfast Bake

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Chris had some friends over the other weekend and told me that he was craving a breakfast that had tater tots in it (since, let's be honest, tater tots make everything better). The first thing that came to my head was a play off of my Sausage and Hash Brown Bake and a random recipe I had seen floating around on Pinterest. This bake was seriously mouthwatering and all the guys devoured it. This definitely might be my new favorite breakfast bake. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground breakfast sausage, casings removed
• 3 cups sharp Cheddar cheese, shredded, divided
• 1 cup Bisquick
• 2 cups whole milk
• 4 eggs
• 1/2 tsp. pepper
• 1/2 tsp. onion powder
• Pinch of salt
• 1 (2 lb.) bag frozen tater tots
• 4 slices bacon, cooked and torn into pieces

Preheat oven to 350 degrees F. Spray a 9x13" baking dish with cooking spray and set aside.

In a large skillet, cook sausage on medium high heat, making sure to break it up as it cooks. Once browned, drain and layer on the bottom of the prepared baking dish. Sprinkle 2 cups of the Cheddar cheese evenly over the sausage.

In a large bowl, whisk the Bisquick, milk, eggs, pepper, onion powder and salt. Once mixed, pour evenly over the cheese and sausage in baking dish. Layer the tater tops in even layers on the top.

Bake for 40-45 minutes or until set. Remove from oven and top with remaining 1 cup Cheddar cheese and bacon pieces. Return to oven and cook an additional 5 minutes or until cheese is melted. 

Source: SK Original

Healthy Granola with Chia Seeds and Dried Fruit

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I love how nutrient-packed chia seeds are, so I've been on a hunt for new recipes to make using them. Homemade granola was an obvious choice since Bradley and I both love having yogurt for breakfast, and granola is one of my favorite things to sprinkle on top. It's just so expensive to buy! By making my own at home, I can include exactly what I want in it at a fraction of the cost. Oats, seeds and dried fruit make a healthy and tasty combination for this. Enjoy!

Printable Recipe

Ingredients

• 2 cups old-fashioned oats
• 1/2 cup raw sunflower seeds, unsalted
• 1/2 cup walnuts, chopped
• 1/2 cup chia seeds
• 1/2 cup agave syrup
• 1/4 cup packed dark brown sugar
• 2 tbsp. butter
• 2 tsp. vanilla
• 1/2 tsp. salt
• 1/2 cup raisins
• 1/4 cup dried apricots, chopped
• 1/4 cup blueberry infused dried cranberries

Preheat oven to 350 degrees F.

Spread the oats, sunflower seeds, walnuts and chia seeds onto a baking sheet. Place in the oven and toast for 10 minutes, stirring often.

Meanwhile, add the agave, sugar, butter, vanilla and salt to a saucepan over medium heat. Cook until the ingredients are combined, stirring frequently.

Once the oat mixture is done, remove it from the oven and reduce the temperature to 300 degrees F.

Add the oat mixture to a large bowl. Add the dried fruit and immediately pour the liquid mixture over the oats and fruit. Stir to combine. 

Pour mixture back onto the baking sheet and bake for 20-25 minutes. Remove from oven and allow to cool completely.

Store in an airtight container.

Source: SK Original

Slow Cooker French Dip Sandwiches

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Bradley loves getting a lot of attention, and I'm more than willing to give him all the attention he needs (especially before the new baby comes). That makes it more than essential to have dinners on hand that I can either make in advance or that take little prep time. Slow cooker meals are ideal since I can throw everything in the crockpot and then have the rest of the day to devote to my attention-seeking son. 

Chris and I both love sandwiches (and Bradley loves everything!) so French Dip sandwiches immediately sounded like an easy win in my book. They were extremely easy to prepare and even better to eat. The au jus sauce had tons of flavor and was a delicious accompaniment to the sandwich. Enjoy!

Printable Recipe

Ingredients

• 1 (3-4 lb.) beef chuck or rump roast
• Salt and pepper
• 2 (10.5 oz.) cans beef consommé
• 2 (10.5 oz.) cans reduced sodium beef broth
• 1 tsp. Worcestershire sauce
• 1 envelope onion soup mix
• 1 envelop Au Jus gravy mix
• 8 sub buns, cut in half
• 16 slices Provolone cheese

Season the beef roast with salt and pepper.

In your slow cooker, add the beef consommé, beef broth, Worcestershire, onion soup mix and Au Jus gravy mix. Stir until combined. Add the beef. 

Cover and cook on low for 8-10 hours or on high for 5-7 hours.

Remove beef from slow cooker and shred using two forks.

Preheat your broiler.

Arrange the sub buns on a baking sheet. Top each half with the shredded beef and two slices of cheese. Place under the broiler for 2-3 minutes or until cheese is melted and bread is crusty. Remove from oven and place the second half of bread on top of the sandwich.

Meanwhile, skim fat from the juices in the slow cooker. Spoon juices into small bowls. Serve alongside bread as a dipping sauce.

Source: SK Original

Slow Cooker Cinnamon Applesauce

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Our baby girl will be here in a little over one month and I could not be more excited about it! I know we have a while until we start giving her solid foods, but I am determined to make all of her first foods from scratch, just like I did for Bradley. I really think that's part of the reason why he has such an amazing appetite today! Testing out this slow cooker applesauce was a perfect decision because I realized how easy it is (and how convenient it will be once a newborn is around!) and how much Bradley loves it. Definitely saving this one to use all the time. Enjoy!

Printable Recipe

Ingredients
Makes 3-4 cups applesauce, depending on the size of your apples

• 7 medium-large apples, peeled, cored and finely diced
• 1 tbsp. sugar
• 2 tbsp. water
• 1/2 tsp. cinnamon

In a slow cooker, add the apples, sugar, water and cinnamon.

Cover and cook on HIGH for 4-5 hours, stirring occasionally.

Once tender, mash with a potato masher (or add to a blender/blend with an immersion blender if you want an extra-smooth consistency). Taste and add more cinnamon, as desired.

Store in an airtight container in the refrigerator.

Source: SK Original