blog - Mom's Dinner

Anejo Sidecar

June 8, 2020 by Susie Weinrich Leave a Comment

Anejo Sidecar is a great cocktail for tequila lovers! It is like the classic Sidecar cocktail but it is made with Anejo tequila instead of cognac. It makes a really impressive party drink or after dinner drink.

Anejo Sidecar in a stemmed glass with a sugar rim and lemon peel. Anejo tequila bottle to the side

Another great Anejo Tequila drink to check out is my Blackberry Tequila Smash! If you prefer Silver Tequila, my go-to is the Tequila Soda.

What is a Sidecar

A Sidecar is an old fashioned drink that was popular in the early 1900’s & 1920’s, around the time of the end of World War 1. It was a drink served in hotels in London and Paris, after guests had traveled far. Especially if they were traveling in the sidecar of a motorcycle, which was popular at the time. The cocktail is appropriately named after the sidecar of a motorcycle!

a black and white old photo of a motorcycle with a side car — **The woman is riding in the “sidecar”**

A traditional sidecar is made with cognac, triple sec, and lemon juice, served in a stemmed glass with a sugared rim.

Anejo Tequila

Anejo tequila is a darker colored tequila that has been aged in oak barrels for 1 year. It has a light smokey flavor on the front and the finish is sweet and caramely.

overhead shot of a sugar rimmed cocktail glass with a lemon twist

Traditionally it is sipped neat or on ice, but we LOVE it in this Sidecar cocktail!

Glassware

A Sidecar is traditionally served in a coupe glass or a smaller stemmed cocktail glass. You could also serve this in a champagne flute or martini glass.

Anejo Sidecar Recipe

Anejo Sidecar

A classic sidecar cocktail but made with anejo tequila. It is the perfect cocktail for tequila lovers!

This is a delicious drink that is impressive at parties or after dinner.

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Prep Time: 5

Cook Time: 0

Servings: drink

Author: Susie Weinrich

Equipment

▢
Cocktail Shaker

Ingredients

Instructions

Place the sugar on a flat plate. Run a lemon wedge around the rim of your glass. Dip the rim of the glass into the sugar.
Fill your cocktail shaker half way with ice. Pour in 2 oz Anejo Tequila, 1 oz Triple Sec, 1 oz fresh squeezed lemon juice, and .5 oz agave syrup. Pop the lid on the shaker.
Vigorously shake the cocktail for 20 seconds. This will break little shards of ice into your cocktail making it extra cold and delish!!
Pop the strainer cap off the cocktail shaker and pour the drink into the sugar rimmed glass. Garnish with a lemon twist (which is lemon peel without the white pith)

Recipe Tips and Notes:

A sidecar is traditionally served in a coupe glass but you can serve it in a smaller stemmed glass or martini glass.

Did you make this recipe?Connect with me and let me know by commenting below!

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Tequila Soda

June 5, 2020 by Susie Weinrich 6 Comments

A Tequila Soda is a refreshing cocktail that is made with three simple ingredients: tequila, soda, and lime. It is similar to the more popular vodka soda, except this one uses tequila. This is not a sweet cocktail, instead it is a crisp and fresh drink.

A glass filled with ice, tequila and soda and topped off with two limes

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Blackberry Tequila Smash

May 25, 2020 by Susie Weinrich 4 Comments

A Blackberry Tequila Smash is a fun tequila twist on a classic smash cocktail. It is a refreshing mixture of macerated blackberries, fresh mint, Añejo tequila, fresh lemon juice and is topped off with a little soda water.

Blackberry Tequila Smash cocktail in a glass with crushed ice and garnished with mint and blackberries

The caramel and smokey flavor of anejo tequila pairs perfectly with the bitter sweetness of the blackberries and the earthy sweetness of the agave syrup. However this is not an overly sweet cocktail, it is perfectly balanced!

If you love a fruity and fresh tequila cocktail definitely check out the Watermelon Margarita or the Cucumber Lime Margarita.

Smash Cocktails

The true definition of a smash is not totally clear. But what we can say is that it is traditionally made of fresh fruit that is smashed and mixed with a little sugar, soda, and spirits/liquor, then poured over crushed ice.

We LOVE using tequila in smash cocktails, the flavors of Añejo tequila especially mix really well with herbs and fruits. Here are a few other Tequila Smash Cocktails that we love:

Añejo Tequila Smash Recipes

How to Make A Blackberry Tequila Smash

Start with a metal cocktail shaker that has a strainer at top. Place 6 fresh blackberries and 5 small fresh mint leaves at the bottom. Muddle them until the berries are completely juiced and macerated.

NOTE: If you don’t have a shaker you can use two glasses coupled together at the open end, then strain through a fine mesh strainer.

Blackberry smash cocktail in a glass with mint and blackberries

Add 2 oz Añejo tequila, .5 oz agave syrup, .5 oz fresh lemon juice, and about ½ cup ice. Pop the lid on the shaker and give it an aggressive shake for about 20-30 seconds.

Strain into a glass that is filled with crushed ice. Top the drink off with 2 oz soda water. Give it a stir and garnish with extra lemon wedges and/or fresh blackberries.

More Anejo Tequila Recipes

blackberry tequila smash with a fresh blackberry and mint

Blackberry Tequila Smash + Video

A twist on a classic smash cocktail. Delicious tequila cocktail made with smashed blackberries and a little mint, fresh lemon, and of course anejo tequila

4.67 from 6 votes

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Prep Time: 5

Cook Time: 0

Servings: drink

Author: Susie Weinrich

Ingredients

Instructions

In a cocktail shaker, add 6 fresh blackberries and 5 small mint leaves. Muddle until the berries are completely macerated.
Add 2 oz anejo tequila, .5 oz agave syrup, .5 oz fresh lemon juice, and about ½ cup ice. Give it a good shake for about 20-30 seconds.
Strain into a glass that is full of crushed ice. Top off with 2 oz soda water. Give it a stir and garnish with blackberries, mint, and/or lemon wedges.

Recipe Tips and Notes:

Tip: If the blackberry seeds clog up your shaker OR if the seeds are coming through your cocktail strainer you can pour the contents through a fine mesh strainer to make sure you get all the liquid.

Did you make this recipe?Connect with me and let me know by commenting below!

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Easy Pasta Salad with Tons of Veggies

May 20, 2020 by Susie Weinrich 1 Comment

This is a completely Easy Pasta Salad recipe that is heavy on the fresh veggies! Cooked pasta is mixed with tomatoes, cucumbers, black olives, peppers, and peas and then dressed with a store bought Zesty Italian dressing. It is the perfect cold side dish, especially for a bbq!

Veggie pasta salad in a white bowl with peas, black olives, tomatoes, and peppers

Being stuffed with all the fresh veggies this is a pretty healthy side dish too.

If you are looking for other salad side dishes that are perfect for a cookout or bbq check out my Instant Pot Potato Salad or Broccoli Bacon Salad.

Tips For Cooking The Pasta

For this pasta salad recipe you will be adding the pasta to the veggies while it is still warm without rinsing with cold water. Because of this you will want to make sure you cook your pasta to al dente, meaning it still has a little bite to it and it isn’t cooked completely soft. The pasta will continue to cook just a bit while it cools in the fridge.

veggie pasta salad in a white bowl with cavatappi pasta and olives, peppers, tomatoes, cucumbers, and peas — **Easy Pasta Salad Recipe**

By adding the pasta to the salad warm it soaks in some of the salad dressing, giving your pasta salad better flavor throughout.

How to Make Easy Pasta Salad

Start by cooking your pasta (I like rotini or cavatappi) to an al dente per the package instructions.

While the pasta is cooking prep all your veggies and place them in a large serving bowl. You can just put the peas in frozen since the warm pasta will thaw them perfectly. It is optional to add onions. I like to add about a ¼ cup of red onions

TIP: rinse your onion so that the flavor does not take over the salad. It will also help prevent you from tasting onion for the next 4 hours!

Black olives, peppers, tomatoes, cucumbers, and peas in a white bowl

cavatappi pasta over top of the veggies in a white bowl

When the pasta is done cooking drain the water but do not rinse. Pour the warm pasta over the veggies and then dress with 1 cup zesty Italian dressing. Give it a good stir.

Could also use this Basil Vinaigrette for a change in flavors!

pasta salad with lots of veggies that has been all stirred together in a white bowl

Cover and refrigerate for 2 hrs up to 12 hours before serving. If you can stir it a couple times while it refrigerates it will distribute the flavor better.

BBQ Menu

This pasta salad recipe is the perfect addition to a bbq or cookout. Here is a great menu to plan for your next backyard party:

Burgers topped with Bacon Jam and Boursin Cheese
Easy Pasta Salad
Instant Pot Potato Salad or Classic Potato Salad
Instant Pot Corn on the Cob
Raspberry Jello Fluff
Fresh Squeezed Lemonade and/or Vodka Lemonade
Apple Pie Bars for dessert

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Easy Pasta Salad with Tons of Veggies

This is a super easy Pasta Salad recipe that is loaded with tons of veggies and dressed with a store bought salad dressing! It makes a great cold side dish for a bbq or cookout!

5 from 1 vote

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Prep Time: 10

Cook Time: 8

Refrigerate: 2

Total Time: 2 18

Servings: people

Author: Susie Weinrich

Ingredients

▢ 1 cup black olives
▢ 1 cup cucumbers - seeded and chopped in half
▢ 1 cup frozen peas
▢ 1 cup cherry tomatoes - halved
▢ 1 cup bell pepper - any color, cut into 1 inch chunks
▢ ¼ cup red onion, chopped **These Are Optional - rinse your red onion so the flavor doesn't take over the salad. Could also use green onion.
▢ ½ lb pasta, cooked to al dente per package instructions, do not rinse - I like to use rotini or cavatappi
▢ 1 cup Zesty Italian Dressing - see notes*

Instructions

Cook your pasta to al dente according to package instructions.
Meanwhile prep your veggies and place in the bottom of a large serving bowl – 1 cup black olives, 1 cup peppers, 1 cup cherry tomatoes, 1 cup cucumbers, 1 cup frozen peas, and ¼ red onion (optional).
Drain the pasta but DO NOT rinse. Place the hot pasta over the veggies then pour 1 cup Zesty Italian Dressing over top. Give it a few stirs to coat.
Cover and place in the fridge for 2 hours up to 12 hours before serving. If you are able, stir it a few times while it refrigerates to redistribute any dressing.

Recipe Tips and Notes:

Dressing – could also sub this amazing Homemade Basil Vinaigrette in place of the Zesty Italian.

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Mini Chocolate Chip Muffins

May 19, 2020 by Susie Weinrich 6 Comments

These Mini Chocolate Chip Muffins are tender and sweet bite sized muffins full of chocolate chips. They make a great kid approved breakfast or afternoon snack. You could even serve them as a mini dessert instead of chocolate chip cookies.

Mini Chocolate Chip Mufins in a row on a white plate

My kids are obsessed with Mini Chocolate Chip Muffins. I know it is basically a cupcake, but if you call it a muffin it makes them breakfast appropriate! Right?!

If you are looking for a healthier muffin options check out my Banana Bread Muffins with Greek Yogurt. Or check out this other chocolate chip recipe for Chocolate Chip Scones.

How to Make Mini Chocolate Chip Muffins From Scratch

This recipe comes together pretty quickly, so start by preheating your oven to 400 degrees. You will also want to grease, spray or line each cup of your mini muffin tin.

In the bowl of a stand mixer fitted with a paddle attachment (or if you are using a hand mixer, just use a large mixing bowl) add 2 cups flour, ½ cup sugar, ½ teaspoon salt, and 1 tablespoon baking powder. Give it a little stir to combine.

In a separate bowl whisk together 1 cup milk, 2 eggs, and ¼ cup vegetable oil.

chocolate chip muffin batter in the bowl of a stand mixer — ***Mini Chocolate Chip Muffin Batter***

Pour the egg mixture into the dry ingredients and blend just until it is combined. It may be a little lumpy- that is ok.

Pour in 1 cup mini chocolate chips and give it one last stir.

Divide the chocolate chip muffin batter in the mini muffin tin, filling each cup just about to the top. This recipe should make between 24-28 mini muffins.

24 cup mini muffin pan filled with chocolate chip muffin batter

Bake for 10-12 minutes.

Pop out of the muffin tin and cool on a cooling rack.

baked mini chocolate chip muffins in a muffin tin — ***Baked Mini Chocolate Chip Muffins***

Storing

You can store your cooled mini muffins in an airtight container for up to 5 days.

Freezing

You can also freeze your muffins! Just pop in the freezer in a freezer safe baggie for up to 3 months. Defrost in the microwave or just on the countertop before eating.

three mini chocolate chip muffins on a plate and a serving platter to the side

Mini Chocolate Chip Muffin Recipe

The Ultimate Veggie Lasagna

May 16, 2020 by Susie Weinrich 6 Comments

If you want the very best Veggie Lasagna Recipe, here it is! It is similar to a traditional lasagna having layers of tender lasagna noodles, melty cheese and delicious tomato marinara sauce. But in this veggie filled recipe there are layers of zucchini, carrots, roasted red peppers, and onions too. It is a delicious way to have a hearty lasagna while adding more healthy veggies to your dinner.

You are going to love this Ultimate Veggie Lasagna Recipe! It is made in an 8×8 or 9×9 pan so you will have 4-6 servings. Double the recipe and freeze individual portions for dinner later on!

Now if you are ever short on time but still crave the lasagna flavors, you can pop over to this Easy Lasagna Skillet that is ready in under 30 minutes.

Ingredient Tips

Listed in the Recipe Card below are the ingredients you will need to make this veggie lasagna recipe, below are some tips on a few ingredients:

No Boil Lasagna Noodles: The recipe is written and tested with no-boil lasagna noodles, sometimes called oven ready noodles. Through the testing process we have found that of all the brands in the grocery store, Barilla is a great brand to use. Especially because this recipe is made in a smaller pan, the Barilla noodles fit perfectly.
Marinara: If you make your own marinara sauce, by all means use that. But if you are using store bought, Rao’s is an excellent brand to use. It is a little more expensive but definitely, definitely, definitely worth it.
Shredded Mozzarella: Shredding your own mozzarella is a pain in the butt. BUT it yields a much creamier and smoother melted cheese. If you can find a round of whole milk mozzarella definitely use that!
Cottage Cheese: Use a creamier 2% or 4% milk fat cottage cheese. If there is a bit of liquid at the top of the cottage cheese, drain that out before using. You can also sub 15oz. container of ricotta cheese if you prefer.

Veggie Lasagna Recipe Step By Step Pictures Instructions

If you love to watch a cooking show you can watch me make this Veggie Lasagna recipe on a 30 minute episode of Pinterest TV!

Start by preheating your oven to 400 degrees.

In a skillet over medium-low heat add 1 tablespoon olive oil and sauté the sliced carrots and onions for 5-10 minutes.

Add the garlic, herbs/spices and zucchini and sauté another 3 minutes. Off the heat add the chopped roasted red peppers.

saute pan with carrots, onions, zucchini, roasted red peppers, and garlic — **Step 1. Saute Veggies**

In a small bowl combine 16 oz cottage cheese and 1 lightly beaten egg. Set aside.

Time to layer!

Prep an 8×8 (or 9×9) baking dish by spreading ⅓ cup marinara sauce on the bottom.

Top with two oven ready lasagna noodles, then spread with ⅓ of the cottage cheese mixture, add a heaping ⅓ cup of marinara, sprinkle on ⅓ of the veggie mixture, finish with a heaping ¼ cup of mozzarella cheese.

REPEAT THIS STEP 2 MORE TIMES (noodles, cottage cheese, marinara, veggies, mozzarella)

Layering Veggie Lasagna - noodles — ***Steps 2-6 , then repeat two more times (noodles, cottage cheese, sauce, veggies, cheese).***

Layering Veggie Lasagna - noodles and cottage cheese — ***Steps 2-6 , then repeat two more times (noodles, cottage cheese, sauce, veggies, cheese).***

Finish the lasagna with the last layer: 2 lasagna noodles, then top with the remaining sauce and the reamining mozzarella cheese.

last layer of veggie lasagna - two noodles — ***Steps 7-9, final steps in layering lasagna***

last layer of veggie lasagna - two noodles and sauce — ***Steps 7-9, final steps in layering lasagna***

Cover the lasagna with foil and place on a rimmed baking sheet. That way if your lasagna boils over a smidge it won’t be a mess in your oven!

TIP: lightly grease or spray the backside of your foil so the cheese doesn’t stick to the foil during cooking.

Pop the lasagna in the oven and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes.

Veggie Lasagna Recipe in an 8x8 or 9x9 pan

Let your Veggie Lasagna sit for about 10-15 minutes before cutting and serving.

Vegetable Lasagna Audio Instructions

You can also listen to the recipe on the Let’s Make Dinner Podcast! I share the full recipe and all the tips and tricks included in the recipe card. Use the player below to listen to the full recipe:

Serving

After letting your veggie lasagna settle for about 15-20 minutes cut it into squares for serving;

2×2 for serving 4 really hungry people!
3×2 serving 6 people (usually what I cut)
3×3 for serving 9 people

Freezing

You can freeze your lasagna, either before or after cooking. Just make sure the pan your make it in is freezer and oven safe.

A heavy duty foil pan is also a great option. It also makes for easy clean up!

Cover it tightly with plastic wrap and then foil, pop in the freezer for up to 3 months.

two blue plates with a slice of veggie lasagna and salad, and a glass baking dish of lasagna

Thaw in the fridge over night and then bake covered with foil for 40 minutes, remove the foil and bake another 20 minutes.

Or you can freeze individual portions of the cooked lasagna for easy lunches or dinners. Just reheat in the microwave.

Side Dishes for Vegetable Lasagna

Just like any Italian dinner a Big Italian Salad or Caesar salad with some warm Garlic Bread or breadsticks is the perfect side dish.

We also like to add Roasted Fennel or Sauteed Garlic Green Bean! A little bowl of Castelvetrano olives could be great too!

More Delicious Lasagna Recipes

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Watermelon Margarita

May 15, 2020 by Susie Weinrich Leave a Comment

This Watermelon Margarita recipe is a delicious and fresh rosey colored margarita! It is slightly sweet (but not overly sweet!) from the fresh watermelon juice. The tequila gives it a nice salty flavor and the lime and triple sec balance everything with a citrus twist.

a glass of fresh watermelon margarita rimmed with sugar and salt and garnished with a lime

This is the perfect summer margarita recipe when watermelons are ripe and sweet!

If you love margaritas definitely check out this recipe for Cucumber Margaritas, another fresh drink perfect for summer!

Fresh Watermelon Juice

For this Watermelon Margarita recipe you will want to make watermelon juice from fresh watermelons. I go over exactly how to do that in this post – Fresh Watermelon Juice.

Make it Spicy

If you like a spicy margarita you could certainly lightly bruise or lightly muddle a slice or two of jalapeno in the bottom of the glass before making the cocktail.

Or you could make the cocktail with Jalapeno Infused Tequila!

Recipe in Parts

If you want to make more than just one Watermelon Margarita, follow the parts rule:

1 part tequila
½ part triple sec
3 parts fresh watermelon juice
fresh squeezed lime juice to taste

all the ingredients to make watermelon margaritas; tequila, triple sec, watermelon juice and limes

Make a Pitcher

Using the “parts” rule you can easily make a whole pitcher, or more! Add 1 cup tequila, ½ cup triple sec, 3 cups fresh watermelon juice and lime to taste!

watermelon margaritas photographed from above showing the drink in the glass and a bowl of limes

Watermelon Margarita Recipe

Watermelon Margarita

A fresh margarita recipe made with watermelon juice, tequila, triple sec and lime. This is the perfect summer margarita when watermelons are ripe and juicy!

5 from 1 vote

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Prep Time: 5

Cook Time: 0

Watermelon Juice: 15

Total Time: 20

Servings: margarita

Author: Susie Weinrich

Ingredients

Instructions

Make this drink in a 6-10 oz size glass or a margarita glass.
Run a lime wedge around the rim of the glass, dip in salt, sugar or a mix of the two (personal preference, I like a 50/50 mixture of the two).
Fill the glass with ice.
Squeeze in a wedge or two of lime and drop into the glass.
Pour in 1 oz silver tequila, ½ oz triple sec, and then 3 oz fresh watermelon juice.
Give it a stir and serve!

Recipe Tips and Notes:

To Make It Spicy:

if you like a spicy margarita you can lightly muddle a jalapeno in the bottom of the glass after you sugar/salt the rim. Or you can use my jalapeno infused tequila!

To Make a Pitcher:

Use parts measurements – 1 part silver tequila, ½ part triple sec, 3 parts watermelon juice, lime to taste. (example: 1 cup tequila, ½ cup triple sec, 3 cups watermelon juice, lime to taste)

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Refreshing Watermelon Juice

May 14, 2020 by Susie Weinrich Leave a Comment

There is nothing that screams SUMMER louder than a glass of Fresh Watermelon Juice. It is refreshing and slightly sweet and tastes just like eating a big wedge of watermelon. It doesn’t take much to make Watermelon Juice, a big juicy ripe watermelon, a blender, and a fine mesh sieve. No juicer is needed for this recipe!

watermelon juice in a glass with a straw and a lime wheel on the side of the glass

The fresh watermelon juice also makes killer cocktails, like a Watermelon Margarita! Or if cocktails aren’t your thing you could also make a Watermelon Lemonade with fresh lemonade!

Yield

I have found that blending 5 cups of fresh watermelon will yield exactly 5 cups of juice, including the pulp which can be kind of thick so I highly recommend straining it out.

Once you strain the juice and pulp through a fine mesh sieve (with cheesecloth) you will have about 3 ¼ cups watermelon juice.

How To Make Watermelon Juice

Cut the Watermelon

Start by cutting your watermelon in half and scooping out your desired amount of fresh watermelon, the recipe calls for 5 cups. Seedless is preferred, but if there are some seeds that is ok, they will blend up and be strained out.

Blend

Pop your watermelon chunks in the blender and give it a whirr until everything is liquified. This will happen pretty fast!

what watermelon looks like after it has been blended in a blender

Strain Out The Pulp

Slowly pour the watermelon juice through a fine mesh sieve (lined with cheesecloth) with a bowl underneath , let it sit above the bowl for about 5 minutes to extract all the juice. This will remove the extra pulp and seeds.

PRO TIP: I like to line the fine mesh sieve with some cheese cloth to get rid of the extra pulp, but this is optional!

pouring blended watermelon though a fine mesh sieve lined with cheesecloth

a bowl of watermelon juice that has been strained

Enjoy!

Enjoy this refreshing Watermelon Juice over ice or by itself. It is excellent with a lime wedge or wheel, or fresh mint. You can also mix up a delicious Watermelon Margarita!

You can also mix it half and half with lemonade for a Watermelon Lemonade.

three glasses of watermelon juice from above garnished with limes

Storing

Store your fresh watermelon juice in the fridge in a pitcher. It will keep for 4-5 days. You may need to give it a stir before serving if the juice and water content separates a little.

More Refreshing Drink Recipes

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up close photo of a glass of watermelon juice

Watermelon Juice Recipe

Learn how to make refreshing and slightly sweet fresh watermelon juice. No juicer required!

5 from 2 votes

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Prep Time: 15

Cook Time: 0

Servings: cups

Author: Susie Weinrich

Equipment

▢
Blender
▢
Fine Mesh Sieve (strainer)
▢
Cheese Cloth (optional)

Ingredients

▢ 5 cups fresh watermelon

Instructions

Scoop out 5 cups of fresh watermelon. Place in a blender and whirr until everything is liquified.
5 cups fresh watermelon
Place a fine mesh sieve (optionally lined with cheesecloth) over a bowl and slowly pour the watermelon juice through. Let it sit for about 5 minutes above the bowl so all the juice can drip through.
Serve as is or over ice – optionally with a squeeze of lime or fresh mint.
Store leftover watermelon juice in the fridge for up to 4-5 days. If it separates in the fridge just give it a stir before serving.

Recipe Tips and Notes:

Make a delicious Watermelon Margarita with your juice. Or mix half and half with lemonade!

Did you make this recipe?Connect with me and let me know by commenting below!

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Healthy Breakfast Egg Cups – 3 cups veggies

May 13, 2020 by Susie Weinrich 4 Comments

Healthy Breakfast Egg Cups are a delicious breakfast recipe, and they are actually good for you! They are full of fresh vegetables (of your choosing!), eggs, egg whites, and seasonings, nothing else!

healthy breakfast egg cups on a cutting board with grapes, blueberries and strawberries

The nice thing about this recipe is that it can be fully customized to suit your taste. Add in any vegetables that you love or that you have on hand. Or if you want to add turkey bacon or turkey sausage for an extra protein boost, that is totally up to you!

Choose Your Own Vegetables

You can absolutely use any vegetables that you like or that you have on hand. This is a great recipe to use up vegetables that are starting to go soft in your vegetable crisper. The most important part is that you have 3 cups total of vegetables to sauté.

When I photographed this recipe I used cremini mushrooms, red peppers, zucchini, red onion, and fresh broccoli, it was a great combo!

How to Make Healthy Breakfast Egg Cups

PREP: To start this recipe preheat your oven to 350 degrees. Also prepare a 12 cup muffin tin by liberally greasing each cup with baking spray or oil. Since there is little to no fat in these egg cups they will stick to your muffin tin if you don’t grease the cups well.
SAUTE VEGGIES: In a large nonstick skillet add your 3 cups of chopped and diced veggies, sauté for about 4-5 minutes until they are just starting to soften. Off the heat add in the salt and herbs.

cast iron skillet full of sauteed veggies — ***Egg cup recipe FULL of healthy veggies!***

Portion out the veggies equally in the 12 muffin cups. Set aside.

muffin tin full of veggies and an egg mixture to the side

MIX EGGS: In a mixing bowl whisk together 4 whole eggs and 1 cup of egg whites. Pour the egg mixture over the veggies in the muffin tin, filling each cup about ¾ full.
BAKE: Pop the breakfast egg cups in the oven for 12 minutes. When they come out of the oven let them cool completely for 5-10 minutes before trying to remove them from the muffin tin.

veggie egg cups cooked in a muffin tin — **Healthy Breakfast Egg Cups cooked in a muffin tin**

When they are ready run a sharp small knife around the edge of each cup to release it from the muffin tin.

These are amazing served on top of an English muffin.

Storing and Reheating

Healthy Breakfast Egg Cups are great for busy mornings or breakfast on the go.

healthy breakfast egg cups on a cutting board

Simply store your cooled egg cups in an airtight container in your refrigerator for up to one week. To reheat place on a paper towel or microwave safe plate and microwave for 30-45 seconds.

More Breakfast Recipes

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Healthy Breakfast Egg Cups Recipe

A healthy breakfast egg cup recipe that is full of 3 cups of your favorite veggies! This is a great make-ahead healthy breakfast for busy mornings.

5 from 2 votes

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Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: egg cups

Calories: 42kcal

Author: Susie Weinrich

Equipment

▢
12 cup muffin tin

Ingredients

▢ 3 cups your favorite raw/fresh veggies, diced - peppers, onions, mushrooms, zucchini, broccoli, tomatoes, squash…
▢ 1 tablespoon olive oil - plus extra oil for greasing the muffin tin
▢ ½ tsp salt
▢ ¼ teaspoon black pepper
▢ ⅛ teaspoon garlic powder
▢ ⅛ teaspoon onion powder
▢ 4 whole large eggs
▢ 1 cup egg whites - see notes

Instructions

Start by preheating your oven to 350°.
Also prep a 12 cup muffin tin by liberally greasing each up cup. Do not skimp on this step, since there is little to no fat in this egg mixture they will stick to your muffin tin if you don't grease it well. Use olive oil, coconut oil, or baking spray (whatever oil you prefer).
In a skillet or cast iron pan over medium heat add the oil.
Add your 3 cups diced veggies. Sauté lightly for about 4 minutes, just until they start to soften. Off the heat stir the seasonings.
3 cups your favorite raw/fresh veggies, diced, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon garlic powder, ⅛ teaspoon onion powder
Portion the veggies equally into the prepared muffin tin cups. Set aside.
In a large bowl mix together 4 whole eggs and 1 cup egg whites. Whisk until it is completely combined and all the yolks are blended.
4 whole large eggs, 1 cup egg whites
Pour the egg mixture evenly over the veggies in the muffin tin, filling each cup about ¾ full.
Pop the pan into the oven for 12 minutes. Remove from the oven and let cool for about 5-10 minutes before trying to remove from the pan.
To remove the egg cups simply run a sharp knife around the edge of each egg cup. They should pop right out!
These are amazing served on top of an english muffin that has been drizzled with extra virgin olive oil.

Recipe Tips and Notes:

Storing & Reheating:

Store your cooled egg cups in an airtight container in your refrigerator for up to one week. To reheat place on a paper towel or microwave safe plate and microwave for 30-45 seconds.

Egg Whites:

You can purchase a carton of egg whites at the store and just pour out 1 cup. Or if you have whole eggs it will take around 8 eggs to make 1 cup of egg whites.

NUTRITION FACTS : The nutrition facts included in this recipe card do not include the nutrition for the veggies you choose.

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Easy Italian Meatloaf

May 11, 2020 by Susie Weinrich 34 Comments

Italian Meatloaf is like making one giant meatball! It has all the similar flavors of your favorite Italian beef meatball, but is made like a traditional meatloaf recipe.

Italian Meatloaf in a baking dish topped with cheese

Ground beef is mixed with a packet of Italian dressing mix for flavor and then panko bread crumbs and milk are mixed as a panade to keep your meatloaf tender and moist. It is all topped with a jar of marinara sauce and ooey gooey mozzarella cheese.

If you are looking for a traditional meatloaf recipe these Easy Meatloaf Muffin Cups are amazing!!

Ground Beef

I recommend using an 85/15 ground beef for this recipe. It has enough fat to give you flavor and great texture. However it isn’t so fatty that you will end up with a greasy mess!

I also HIGHLY recommend using ground beef that has been freshly ground or is packaged in “ribbons” see the photo above. This is not the time to use the tube of ground beef or even the cube of ground beef which is usually compressed too tightly and will not yield tender texture.

How to Make Italian Meatloaf

Start by preheating your oven to 400 degrees. Also grab out a 9×13 glass baking dish.

In a mixing bowl combine the ground beef, minced garlic, Italian Dressing Mix, panko bread crumbs, milk, eggs and parmesan cheese. With clean hands lightly mix the meatloaf mixture just until it comes together. Using a light hand will ensure you get a tender meatloaf.

Pour about ½ cup of marinara sauce into the bottom of the glass baking dish. Dump the meatloaf mixture into the pan. Form into a meatloaf, about 2 ½ inches tall, 6 inches wide and about 11 inches long.

Pour the remaining marinara over the top. Cover the pan with foil and bake for 1 hour and 15 minutes.

Marinara covering Italian meatloaf in a baking dish — *Uncooked and cooked without cheese*

Cooked italian meatloaf that hasn't been covered in cheese yet — *Uncooked and cooked without cheese*

Uncover the pan and sprinkle on the 1 cup shredded mozzarella. Pop it back in the oven for another 10 minutes.

Italian Meatloaf in a baking dish covered in marinara and cheese — **Italian Meatloaf**

When the meatloaf is done it should read 165 degrees in the center with an instant read thermometer.

Freezing

You can cook, cool and then freeze the meatloaf so you have it for another time or so that you can take it as a meal train dinner!

If you plan to freeze the whole Italian Meatloaf, leave the mozzarella off until you thaw for reheating:

Cook the meatloaf so that it is done to 165 degrees at the center. Cool completely and then store in the freezer, in a freezer safe container, for up to 3 months.

To reheat and serve let the frozen meatloaf thaw in the fridge overnight. Cook in a 350 degree oven until it is heated through, then top with mozzarella and bake for an additional 10 minutes.

Serving & Side Dishes

Slice and serve with some extra marinara drizzled over top.

It is great served with pasta with roasted cherry tomatoes or mascarpone pasta and a big Italian Salad or Green Beans!

Italian Meatloaf dinner served on white plates with spaghettini and green beans — ***Italian Meatloaf Dinner***

More Italian Style Recipes

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Italian Meatloaf in a pan, with one slice cut

Italian Meatloaf Recipe

An easy recipe for Italian flavored meatloaf. It has all the flavors of your favorite Italian meatballs. Makes a great entree for an Italian dinner!

4.97 from 27 votes

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Prep Time: 15

Cook Time: 1 25

Servings: people

Calories: 519kcal

Author: Susie Weinrich

Ingredients

▢ 2 lbs 85/15 ground beef - recommend using fresh ground or "ribbon" style packaged ground beef for the best texture. See notes.
▢ 2 fresh garlic cloves, minced
▢ .7 oz packet of Italian Dressing Mix - I use Good Seasonings brand
▢ 1 cup panko bread crumbs
▢ ⅓ cup milk
▢ 2 eggs, lightly beaten
▢ ½ cup fresh grated parmesan cheese
▢ 24 oz jarred marinara
▢ 1 cup shredded mozzarella

Instructions

Preheat the oven to 400°
In a large bowl, with clean hands, lightly mix together the 2 lbs ground beef, 2 minced garlic cloves, .7 oz packet of Italian Dressing Mix, 1 cup panko bread crumbs, ⅓ cup milk, 2 lightly beaten eggs, ½ cup parmesan cheese.
Do not overmix the meatloaf mixture or it will have a tough texture.
In a 9×13 glass casserole pan pour about ½ cup marinara sauce onto the bottom of the pan. Dump the Italian meatloaf mixture out into the pan and shape into a meatloaf, about 2 ½ inch tall, 6 inches wide and about 11 inches long (roughly)
Pour the rest of the jarred marinara over the meatloaf. Cover the pan with foil and bake for 1 hour 15 minutes.
Remove the foil and sprinkle with mozzarella cheese, bake uncovered for another 10 minutes. The center of the meatloaf should read 165 degrees with an instant thermometer.
1 cup shredded mozzarella
Let cool for about 5 minutes and then slice and serve!

Recipe Tips and Notes:

Freezing your Italian Meatloaf:

You can freeze leftover cooked meatloaf. Keep in a freezer safe container for up to 3 months. To serve thaw in the fridge overnight and then reheat at 350 degrees until it is warmed through.

If you plan to freeze the whole meatloaf leave the mozzarella off until you thaw and reheat:

To reheat and serve a whole meatloaf let the frozen meatloaf thaw in the fridge overnight. Cook in a 350 degree oven until it is heated through, then top with mozzarella and bake for an additional 10 minutes.

“Ribbon” style packaged ground beef:

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Easy Chocolate Chip Scones

May 9, 2020 by Susie Weinrich 2 Comments

These Chocolate Chip Scones are the perfect breakfast, dessert, or delicious chocolate snack! They are lightly sweet and tender with crisp golden edges. Enjoy them with a cup of hot coffee or a glass of cold milk. They will almost remind you of eating a chocolate chip cookie.

What is a Scone

A scone is a delightful baked treat that’s a staple in the world of afternoon tea and brunch. These tender and crumbly pastries originate from the British Isles but have gained worldwide popularity. Scones are typically made from a simple dough of flour, sugar, baking powder, butter, and milk or cream.

What makes them truly special are the endless variations you can create by adding ingredients like dried fruits, nuts, chocolate chips, or savory elements like cheese and herbs.

Chocolate chips scones in a basket — *Amazing Chocolate Chip Scones*

You may feel like you are eating a thick chocolate chip cookie when you have these scones. But, a scone is more closely related to a biscuit than a cookie. The base recipe is very similar to these drop biscuits.

They make a great addition to a pastry basket for brunch or breakfast. However they are sweet enough to be enjoyed as dessert!

Ingredients

If you are a baker then you probably have most of the ingredients to put these Chocolate Chip Scones together:

whole milk
egg
vanilla
all purpose flour
sugar
baking powder
kosher salt
cold butter
semi-sweet chocolate chunks or chips: you can also opt for a dark chocolate chunk or chip.

How to Make Chocolate Chip Scones

Prep and Gather Ingredients

Start by preheating the oven to 400° F and lining a baking sheet with parchment paper or a reusable silpat. Gathering all your ingredients (except the butter, leave that in the fridge until you are ready to use it).

Combine Wet Ingredients

In a small cup whisk together the milk, egg, and vanilla – set aside.

Sift Dry Ingredients

Now in the bowl of a stand mixer with a paddle attachment sift in the flour, baking powder, sugar, and kosher salt.

Add The Butter

Grab the butter out of the fridge and cut it into pea sized pieces. Add it to the flour mixture and turn on the mixer for 30 seconds.

Add Chocolate Chips and Egg Mixture

Add the chocolate chips and the egg mixture. Blend it together for just a few seconds until it all comes together.

NOTE: you may need to hand knead the dough a couple times in the bowl to grab up all the flour from the bottom.

Form The Dough

Scrape the dough out onto a cleaned and lightly floured surface. Shape the dough into a ½ inch thick – 8 inch round. See Photos:

making a ½ inch thick and 8 inch round disc of chocolate chip scone dough

Cut Into 8 Pieces

Cut the round into 8 equal triangles. Place on the parchment lined baking sheet and place in the fridge for 15 minutes. This will help your scones rise a little higher during baking. However if you are short on time you can skip this step.

Bake

Before they go in the oven brush the tops with a little milk and sprinkle with sugar. Bake for 15 minutes.

brushing scones with milk and sprinkling with sugar

Storing and Freezing Scones

Store leftover scones at room temp in an airtight container for up to 5 days.

Freezing After Baking

These chocolate chip scones can be frozen after baking. Make sure they are completely cooled and pop them in a freezer safe bag. They can be frozen for up to 3 months.

Freezing Before Baking

You can also freeze the scone dough to be baked later! Follow the chocolate chip scone recipe up to the point where they go in the fridge, instead pop them in the freezer for about 30 minutes. Then place them in a freezer safe bag. They will be good for about 3 months.

To bake just remove them from the freezer and bake without thawing. You may need to add a couple minutes to the baking time.

Doubling The Recipe

This recipe is easily doubled! Simply double all the ingredients.

When you scrape the dough out of the mixer just divide it into 2 piles and then shape the 8 inch rounds. This will make 16 scones.

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Vodka Lemonade with Fresh Lemonade

May 8, 2020 by Susie Weinrich 1 Comment

A refreshing Vodka Lemonade recipe that is made with fresh squeezed lemonade. This is a wonderful vodka cocktail that has the perfect balance of sweetness and tartness.

Vodka Lemonade recipe in a glass with a lemon wedge

If you are looking for a more fruity vodka recipe, this Raspberry Vodka Soda is a great cocktail to make too! It is also a little less sweet than this Vodka Lemonade recipe.

Measurements in a Cocktail

When making a cocktail you can use a measurement called a “part”. It is an inexact measurement and just refers to the amount of liquid added. It can be any amount, 1 ounce, 3 ounces, or 1 cup. The key is keeping the amounts/parts equal, so start with whatever 1 part equals. See the chart below:

“Part” Measurement

1 Drink: 1 part vodka = 1 oz. and 3 parts lemonade = 3 oz.

1 Pitcher: 1 part vodka = 1 cup and 3 parts lemonade = 3 cups

How to Make a Vodka Lemonade

The key to a really good Vodka Lemonade is the fresh squeezed lemonade! Use the recipe linked, it is the perfect balance of sweet and tart.

lemonade in a pitcher — *Fresh Lemonade Recipe for Vodka Lemonades*

You will want to use the ratio of 3:1 to make your drink. That means you will have 3 parts lemonade to 1 part vodka.

Fill a glass with ice, pour in 1 part vodka (1 ounce) and then 3 parts lemonade (3 ounces), give it a stir and garnish with a lemon wedge.

Vodka and Lemonade garnished with a fresh lemon

Optional Garnish

Fresh mint can make an amazing garnish in your vodka lemonade! Set a few leaves on the top of the cocktail or lightly tear the leaves in half and place in the drink for a nice hint of mint.

vodka with fresh lemonade in a small glass with a mint sprig and fresh lemon — *Add mint to your vodka lemonade for an extra layer of flavor!*

Vodka Lemonade Recipe

Vodka Lemonade

Make a delicious Vodka Lemonade with fresh lemonade! This is a great cocktail for happy hour or dinner party. It is easy to make and everyone will love it!

5 from 1 vote

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Prep Time: 5

Cook Time: 0

Fresh Lemonade: 20

Total Time: 25

Servings: drink

Author: Susie Weinrich

Ingredients

▢ 1 part Vodka - I prefer Tito's
▢ 3 parts fresh squeezed lemonade - Use this recipe for Fresh Lemonade
▢ ice

Garnish

▢ fresh lemon wedges and (optional) fresh mint leaves

Instructions

Fill a glass with ice. Pour in 1 part vodka and 3 parts fresh lemonade. Give it a stir and garnish with a lemon wedge.
OPTIONAL: Garnish with fresh mint leaves, tear in half and place in the drink.

Recipe Tips and Notes:

Parts in a cocktail: A part is an inexact measurement in a cocktail. It can mean 1 ounce or 1 cup, depending on how much you are making. The key is to keeping the parts equal.

Example – In this drink it calls for 1 part vodka and 3 parts fresh lemonade. If making one drink that can be 1 ounce of vodka and 3 ounces of lemonade. Or to make a pitcher that could be 1 cup of vodka and 3 cups of lemonade.

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