WHAT'S IN YOUR FRIDGE?

Continuing the new wellness series with this post supported by FAGE yogurt. In full disclosure, we have been a FAGE family for a long time. This partnership just makes sense to spread our love and we hope to continue to partner with more awesomeness in the future.

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What’s in MY fridge?

It’s the middle of winter. Whether you’re in Arizona’s 69 degree weather, or you’re in the snowstorm in the northeast freezing or here in California where it’s been raining, it’s winter. And this, my friends, is an excellent time to start our spring cleaning preparation of mind, BODY and space. Last year, I embarked on a wellness series with y’all and enjoyed it. I feel like we’ve already started with all the “drinking more water” talk. And I’m not gonna let down on that..reminding myself to drink more clean water everyday.

Today, I’m continuing the topic with healthy food choices. So many of you ask me what I make for dinner, or what I’m feeding my kiddos. I also get asked if I EVEN make dinner or what I heat up that’s frozen! VALID, I’ll admit! Any parent in the world has to figure out food for their family—a normal question, albeit a DREADED ONE. Anytime I have the opportunity to ask friends and get new ideas— you bet I do! 

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Today is a busy day. It’s raining in LA and I have appointments. So, I threw chicken in the slow cooker with salsa as a base. Later when it’s time for dinner, I’ll shred it, add a bit of yogurt, yes, FAGE (read benefits of greek yogurt from HEALTHLINE here), low-fat cheese, cilantro, and roll it into a burrito and voila! When I got home, I gave Hayden a FAGE Total Split Cup yogurt container. We have been eating yogurt a lot. FAGE reduced the sugars in FAGE Total Split Cups (fruit varieties) by 30%!! From 16-17g down to 11g per serving! That’s incredible sugar cutting with no artificial sweetners. I love nothing more than to feel like I’m giving my family GOOD, whole foods that help their bodies function properly and fight off sickness.

And for ME!

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Who can relate to this? Whatever I give the kids or my husband, I usually give a portion to myself. Or at least take bites here and there. So, if our snacks or dinner are really fatty (which we went through a phase), I take those bites. Then, I would also eat my dinner later. I have gained a bit of weight (different topic) but am working to makeover our family lifestyle. We are committed to good food, organic or all-natural as much as possible, locally grown, etc, but then my husband still loves melted cheese all over chips. Or brownies. Or muffins. (okay, fine, I like those things, too!). I know there’s a balance, so when I can offer lower calorie, lower sugar snacks, I will. More nuts, fruits and yogurts, or yo-guns, as Hayden calls them. My husband loves FAGE and the individual split cups were easy to tote for the kids.  If we go to the Huntington Gardens (a regular activity when it’s nice outside), I throw a few packages in my backpack with some mixed nuts and a banana. I keep them in stock for my own pre/post workout snack. If I’m leaving the house for auditions and meetings, I have one with me. I can park, read over my lines and eat a high protein snack. The probiotics are healthy for our digestion and fighting toxins in our bodies, too.  The benefits run deep!

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One thing I love about FAGE Total Split Cup packages is that you add the fruit component. So, I control how much I put in. I can add a few nuts, a few spoonfuls of the fruit component and mix it together. AHHH so good. I also mix the two components in oatmeal most mornings. Hayden and Huck LOVE it.  Even if I do make low fat blueberry muffins for the kids, instead of butter, we spread FAGE.

What’s in YOUR Fridge?

Check out recipes idea here under the “recipe” section at the top! Their sweet potato toast pictured below looks amazing, so does the Macaroni and Cheese!

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Now, it’s YOUR turn. What’s in your fridge? What are you making for dinner? gimme ideas! Any new things with Greek yogurt;)? Would love to hear about it in the comments below or on my latest post on social media!

XO

AJH

SHARING MEALS: RECIPES FROM Y'ALL

photo: Mattheus Spinelli for our Thanksgiving dinner with Grub Market

photo: Mattheus Spinelli for our Thanksgiving dinner with Grub Market

With three growing boys in the house (yes, I'm counting Joel, too!)-- it seems I can never get enough ideas of easy ways to create a meal. I'm hoping to start a whole new section of this blog in 2018 with interactive ways to share ideas on cooking. After discussing the slow cooker in these posts HERE and HERE,  I loved getting emails, DMs and comments from some of you with your favorite recipes! I'm sharing a few of them below! If you have one you'd like to share, please send to me in the comments section below or email it (with a picture, if you have one!) in the comments section. THANKS EVERYONE!


FROM MARY B.

PORK CHOP WITH MUSHROOM SOUP

- 4 pieces of pork chop
- Large can of Cream of Mushroom soup

I use about 16 oz. of the cream of mushroom to cover the pork chops and cook on high for 4 hours and then serve it with rice (pilaf, etc.). So easy and my husband and kids love it!

Thanks for sharing your chicken taco recipe. My daughter wolfed down the tacos! For the tortilla soup, I added the below ingredients to the remaining salsa since we like more veggies in the soup (still easy):
- 1/2 ts pepper
- 1 ts ground cumin
- 1 can chicken broth
- 1 can whole kernel corn (drained)
- 1 can (10 oz.) enchilada sauce
- 1 small onion (chopped)
- 1/2 cup chopped cilantro

Cook on low for 4 hours and then add remaining shredded chicken and cook for another 30 mins. Serve with tortilla strips.


From AMY B.

One of my fams current faves: Healthy, super easy, super yummy: CHICKEN ROPA VIEJA

Ingredients
1.5-2 lbs chicken (I use breast)
4 cloves garlic
1/2 TBSP oregano
1 tsp cumin
1/8 tsp red pepper flakes
Freshly cracked black pepper
1 med yellow onion
1 med green bell pepper
1 med red bell pepper
One 15 oz can diced tomatoes
3 TBSP tomato paste
Salt to taste (I actually don't put any in)

Instructions
Trim fat off chicken, place in bottom of slow cooker. Mince garlic (though I cheat b/c time and use already minced), put on top of chicken. Sprinkle oregano, cumin, red pepper flakes, and pepper over chicken. Slice onion and peppers into strips, place on top of chicken. Add can of diced tomatoes w/juices, dollop tomato paste on top. Cook on high 4 hours. Shred chicken, stir all together. Serve in a bowel, over rice, or in a warm tortilla.


Name: Susan K.

Message: Hi Ashley -
Wanted to share a super simple Crock Pot recipe my kids love....

Slow Cooker BUFFALO CHICKEN SANDWICH

Ingredients:
4 skinless, boneless chicken breast halves
1 (@ 17 oz bottle of your favorite buffalo wing sauce- divided)
1/2 of a 1 oz package dry reanch salad dressing
2 tablespoon butter
6 of your favorite rolls (whole wheat, whole grain or plain hoagie)

Directions:
Place clean chicken breast into slow cooker and pour 3/4 wing sauce and the ranch dressing mix. Cover and cook on low for 6 hours. Once chicken has cooked, shred the chicken finely with two forks. Add the butter and mix well.
Pour over rolls and serve.

A great "game day" party meal - I add a salad and your done.


 

 

 

If I can make it....! The easiest recipe.

I recently wrote a post about the re-discovery of the slow cooker. I'm continuing that thought process here...IF I CAN MAKE IT, SO CAN YOU! My mom makes a roast with carrots and potatoes for the family. Joel has his own version. I now have mine. I had no idea how easy it was to do (sad to say, I realize) with a slow cooker! The meal always looked so much more complicated than it is. So, recipes on this blog are really for people like me -- if you are a seasoned chef/cook, this will seem too basic! Greatest part of it all is that you can prepare it so quickly, then leave the house and it's done when you return. Joys of slow cookers. If you're only cooking for 2 people, you can easily cut the recipe down and cook it for a shorter period. The pot will (should) turn itself to warm at that point and it'll be ready when you get home! 

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EASY LIKE SUNDAY MORNING ROAST

You'll need:

  • 3-4 lbs of meat (I like the leaner cuts- for our family we used 3 lbs.)
  • 3 potatoes sliced (we bought a bag of small ones and cut in half)
  • 3 carrots (or a bag of baby carrots)
  • 1 stalk of celebry
  • 1 red onion
  • 1 small can of Rotel (optional)
  • salt and pepper

If you look at our pictures, we're the lazy preparers! We barely chop anything. We put the carrots down first directly in the pot of the slow cooker (we use this version of the slow cooker ---on sale right now), then put the meat directly on top. Wash all veggies before cutting. Add the potatoes, celery and onion. Salt and pepper (I'm generous with the pepper). Then, empty the can of rotel on top (you could do this half way or from the beginning). Cook on low for 4 and half hours. That's all we did. Joel likes to test the temperature of the meat to make sure it's thoroughly cooked. 

And, of course, this makes excellent leftovers! Sometimes it's better the second day! Scroll through the gallery of pictures below to see more. Oh and ps- Joel wanted two options for the pot inside the slow cooker. So he bought this one we used today to have on hand....ceramic white insert.

.....and last but not least- I'm collecting recipes you all have sent via DMs or emails or comments here on the blog. Stay tuned for post written by you all. I love sharing recipes now, so this is really fun for me. 

xoxox


 

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