Sausage & Mushroom Crustless Quiche



Sausage and Mushroom Crustless Quiche from #breakfast #healthy #recipe

I’ve been too tired to cook lately, which means we’ve been eating a lot of eggs for dinner. My husband never complains about it, but I could see the excitement when he came home to something other than the usual egg white omelet. 

This quiche is perfect for breakfast, brunch, or even dinner~  loaded with keilbasa sausage, mushrooms, cheese, and just a wee bit of sriracha for some kick (you can leave that out if you want though).   It’s crustless, so it’s pretty low carb and  jam-packed with protein. Another plus for the hubs. 

 Sausage and Mushroom Crustless Quiche from #breakfast #healthy #recipe

I was secretly hoping I’d go into labor over the weekend, but that didn’t happen.   Unfortunately, this kid is still sittin’ pretty high, hanging out in my ribs all day.  Last week my doc informed me absolutely no “action” was going on if you know what I mean,  so I’m waiting, very impatiently.  

Please send good vibes…and all your quick and easy dinner ideas so we can eat something other than eggs ;)


Sausage and Mushroom Crustless Quiche from #breakfast #healthy #recipe

Sausage & Mushroom Crustless Quiche
  1. 4 egg
  2. 5 egg whites
  3. 1 cup sliced turkey keilbasa sausage ( I used half of the link)
  4. 1 1/2 cup sliced mushrooms
  5. 1 tsp minced garlic
  6. 1 cup skim milk
  7. 1 tsp sriracha sauce (optional for some kick)
  8. 1/4 cup grated Parmesan cheese
  9. 1/2 cup shredded mozzerella cheese
  10. 1/4 tsp salt
  11. 1/4 tsp pepper
  1. Preheat oven to 400. Lightly grease a round 9'' pie pan.
  2. In a large skillet or wok, saute garlic over medium heat until golden. Add sausage slices and cook until browned. Add mushroom and cook until tender. Remove from heat.
  3. Whisk eggs, egg whites, milk, sriracha (optional), and salt and pepper together. Stir in sausage and mushrooms, then cheeses.
  4. Pour into the prepared dish and bake at 400 for 15-20 minutes or until eggs are cooked through and the top of the quiche is a nice golden brown.
Sweet Treats & More

Buffalo Chicken Chili

 Loaded with flavor and a little kick, this Buffalo Chicken Chili is the perfect chili to warm up to this fall.  You might just want to bust it out for game day too! 

Buffalo Chicken Chili || Sweet Treats and More.  The perfect game day chili this fall!! #soup #chili #recipe

This post is sponsored by Kraft and Philadelphia Cream Cheese.  All opinions are my own

The combination of Franks Hot Sauce and an entire package of Philadelphia Cream Cheese make this soup exactly what it is, awesome-sauce.  Rich and creamy, with some kick.  Lip-smacking good my friends.  

You know how I feel about Franks Hot Sauce and anything buffalo wing flavored.  And you know I love cream cheese.  When fall rolls around I’m also obsessed with soups, chilis and stews.  So surely you expected this Buffalo Chicken Chili from me.  My favorites, all in one! 

Buffalo Chicken Chili || Sweet Treats and More.  The perfect game day chili this fall! Loaded with flavor and kick!  #soup #chili #recipe

I’ve decided that to make any chili really good, Philadelphia Cream Cheese is a must (yep, even an entire package).  Made with fresh local milk and real, wholesome cream, you can just taste the richness.    

Bust this out for game day or any time you need a hearty chili with a little buffalo wing kick :)

Buffalo Chicken Chili
  1. 1 cup diced celery
  2. 1 cup diced carrots
  3. 1/2 white onion, minced
  4. 1 clove garlic, minced
  5. 1 (15 oz) can white beans
  6. 1 (14.5 oz) can diced tomatoes
  7. 32 oz chicken broth
  8. 1/2 cup Franks Hot Sauce
  9. 2 cup cooked and shredded chicken (can use rotisserie
  10. 8 oz Philadelphia Cream Cheese
  11. salt and pepper to taste
  12. blue cheese crumbles
  13. 1 tbs extra virgin olive oil
  1. Heat 1 tbs extra virgin olive oil in a large soup pot over medium heat. Add onion and garlic and saute until golden.
  2. Add diced celery, carrots, white beans, diced tomatoes, shredded chicken, chicken broth and Franks Hot Sauce. Season with salt and pepper. Bring to a boil, then reduce to medium low heat and let soup simmer for 15-20 minutes.
  3. Stir in 8 oz cream cheese and stir until incorporated. Let simmer for another 5 minutes.
  4. Remove from heat. Serve with a sprinkle of blue cheese (and another dash of franks sauce if you want!)
Sweet Treats & More

Brown Butter Pumpkin Banana Streusel Muffins

Brown Butter Pumpkin Banana Streusel Muffins || Sweet Treats and More

Owen wanted muffins for breakfast on his first day of pre-k last week, so together we made these Brown Butter Pumpkin Banana Streusel Muffins.  I know, kind of a mouthful to say.  But soo good to eat!  He ate three or four for breakfast, wanted to pack one in his lunch, and have one for dinner as well. Two thumbs up from him :)

That morning while eating muffins we were talking about his first day of school. He told me he was excited, but nervous about making new friends at his new school. It broke my heart just a little to hear him say that.  He had some pretty awesome little friends in Utah and he asks when we are going back often.  Talk about breakin’ my heart some more.  

Browned Butter Pumpkin Banana Streusel Muffins || Sweet Treats and MORE

But I got to tell him that mommy gets nervous about making new friends out here too.  That I miss my friends back in Utah, and that some days, I just want to move back… where everything felt comfortable.  

Moving is hard. Starting over is hard.  We’ve been in San Diego for three months and it’s still hard some days, even for this 30 year old grown adult.  It’s definitely been a transition for all of us, we all just miss the comfort.  But it’s little chats like these over warm muffins for breakfast, that make us both feel a little more at home.  More comfortable.  Funny how food and conversation can do that…even with a four year old. 

Browned Butter Pumpkin Banana Streusel Muffins || Sweet Treats and MORE

These muffins are just that, comfort. 

I was pleasantly surprised at how much I loved the combination of pumpkin and banana together.  You get a hint of both flavors and let’s not forget that brown butter, that adds just a hint of nutty flavor.  And then they’re sweetened up with that crumbly streusel topping.  You might just want to eat these all day long too.  

Brown Butter Pumpkin Banana Streusel Muffins
  1. 1 3/4 cup flour
  2. 2 tsp baking powder
  3. 1/2 tsp cinnamon
  4. 1 tsp pumpkin pie spice
  5. 1/4 tsp nutmeg
  6. 1/4 tsp salt
  7. 1/3 cup butter
  8. 1 egg
  9. 1 cup sugar
  10. 1/2 cup canned pumpkin
  11. 2 ripe bananas, mashed
  12. 1/4 cup milk
  13. 1 tsp vanilla
Streusel topping
  1. 1/3 cup flour
  2. 3 1/2 tbsp brown sugar
  3. 1 tbsp cold butter
  4. dash cinnamon
  1. Preheat oven to 350 and lightly grease a muffin tin (or use liners)
Brown the butter
  1. Melt butter over medium heat in small sauce pan. Whisk continuously until brown flecks start to appear and butter starts to smell nutty. Remove from heat and set aside.
  2. Whisk dry ingredients together in a mixing bowl. Set aside.
  3. Once butter has cooled to room temp, beat butter, egg and sugar together in a bowl.
  4. Whisk in milk, pumpkin and mashed banana. Lastly whisk in vanilla.
  5. Make the streusel: whisk flour, brown sugar and cinnamon together. Cut in cold butter until crumbly.
  6. Pour the muffin batter into the prepared muffin tin filling 3/4 full. Sprinkle streusel topping over the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool.
Adapted from She Bakes Here
Adapted from She Bakes Here
Sweet Treats & More

Oatmeal Streusel Baked Apples

Oatmeal Streusel baked inside a warm, sweet apple! You’ll love this fall treat!

Oatmeal-Streusel-Baked-Apples || Sweet Treats and MORE.  #apples #fall #recipeHere I am gearing up for fall, baking with pumpkin, apples, and burning my favorite fall scents, yet it’s still hotter than a mother outside.  It’s a little strange.  I hear it was one of the hotter summers here in San Diego and will continue to be hot through October. Being 37 weeks pregnant I’m craving that cool, crisp fall air NOW.  I’m a walking furnace and ready to be done :)

But I’m going to go ahead and just keep creating fall in my kitchen, cranking the a/c (we gave up and turned that sucker on) and pretending fall is coming….

Oatmeal-Streusel-Baked-Apples || Sweet Treats and MORE.  #apples #fall #recipe

I made these Oatmeal Streusel Baked Apples last fall and fell in love with them.  They’re a fall staple for us now and great for breakfast or dessert.  

Oatmeal streusel made with greek yogurt, cinnamon, pecans, and brown sugar gets stuffed and baked inside sweet apples. Topped with a little whipped cream {or ice cream} and it’s perfection! 

Oatmeal Streusel Baked Apples
  1. 4 apples (gala, braeburn, fuji)
  2. 1/2 cup oats
  3. 1/3 cup pecans (optional)
  4. 3 tbsp brown sugar
  5. 1 1/2 tbsp greek yogurt
  6. 1 tbsp butter, melted
  7. 1 tsp cinnamon
  8. 3 tbs apple juice
  9. Whipped cream
  1. Preheat oven to 350. Combine oats and pecans with a sprinkle of cinnamon. Spread out on a baking sheet in a thin layer and bake for 4-6 minutes until golden and toasted. Remove and set aside. Reduce oven temp to 325.
  2. Rinse and core the apples, but make sure not to cut through the bottom of the apple. You can use an apple corer or a paring knife. Make sure seeds are removed as well (scoop out with spoon)
  3. In a bowl combine oat-pecan mixture with brown sugar, yogurt , melted butter and cinnamon. Spoon mixture into the cavity of each apple. Place apples in an 8X8 inch baking dish. Pour apple juice in the bottom of dish.
  4. Bake at 325 for 30-40 minutes until tender (not mushy). Top with whipped cream or ice cream and serve.
Sweet Treats & More

 This post was originally published at I Heart Nap Time

Blendtec Giveaway!

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a Rafflecopter giveaway

A huge thanks to BlendTec for sponsoring this fantastic giveaway!

Quick Creamy Salsa Chicken Burritos

Get dinner on the table in minutes with these super quick, flavorful Creamy Salsa Chicken Burritos!

Creamy Salsa Chicken Burritos || Sweet Treats and MORE

I shared these burritos over at Chef In Training just after she had her baby boy.  They’re the perfect dinner for a new mom, or just a busy mom, which I’m pretty sure is all of us!  Or just for anyone looking for a super quick dinner.  

These only take 10-15 minutes to throw together! Shredded rotisserie chicken, Greek yogurt,  salsa (of your choice), and black beans, make a super creamy, flavorful chicken filling to stuff inside a warm tortilla.  Roll them up with a little brown rice, lettuce, and cheese and you’ve got a great tasting burrito!  The Greek yogurt makes the filling especially creamy, and I promise, no one will know you used Greek yogurt! Make these as mild or as spicy as you’d like with the type of salsa you use! 

Quick Creamy Salsa Chicken Burritos || Sweet Treats & MORE

Quick Creamy Salsa Chicken Burritos
  1. 2 cups shredded rotisserie chicken
  2. 1 (14 oz) can black beans, drained
  3. 2 cups plain, nonfat Greek yogurt
  4. 1 cup salsa (I really like to use a mild Salsa verde)
  5. 1 tsp cumin
  6. 1 tsp garlic salt
  7. salt and pepper to taste
  8. 2 cups cooked brown rice (use the quick rice)
  9. chopped lettuce
  10. 1 1/2 cups shredded cheese
  11. four flour tortillas (or use whole wheat)
  1. In a saucepan, whisk Greek yogurt, salsa, cumin, garlic, and salt and pepper together over medium heat. Stir in shredded chicken, black beans, and 1/2 cup of shredded cheese. Cook over medium heat until cheese is melted and mixture is hot.
  2. Warm flour tortillas in the microwave or on a griddle. Divide creamy chicken mixture among tortillas. Top with a heaping spoonful of brown rice, chopped lettuce, and a sprinkle of shredded cheese. Roll up burritos and serve.
Sweet Treats & More

Cinnamon-Sugar Pumpkin Snack Cake

 The perfect fall cake for breakfast or afternoon snack~ loaded with pumpkin and coated in cinnamon-sugar topping!

Cinnamon-Sugar Pumpkin Snack Cake || Sweet Treats and MORE.  The perfect pumpkin snack cake for fall coated with a sweet, cinnamon-sugar topping! #recipe #pumpkin

I was hoping I’d go into labor on Labor Day, but instead we spent the day at the zoo, barbecuing with friends, and me stuffing my face with the most amazing chocolate chip cookie bars I’ve ever tasted.  {I’ve got to get my hands on that recipe!}

It’ll be interesting to see what fall and winter is like here in San Diego.  I’m assuming I won’t need my boots and scarves, that the leaves won’t change colors quite like they do in Utah, but you can still expect the same comforting fall recipes from me.  Including pumpkin, of course. 
Cinnamon-Sugar Pumpkin Snack Cake || Sweet Treats and MORE.  The perfect pumpkin snack cake for fall coated with a sweet, cinnamon-sugar topping! #recipe #pumpkin

I don’t really know what makes a snack cake a snack cake, but this one is perfect for snacking or any time of day really.  Make it for a quick breakfast before school or the perfect afternoon snack.  My kids eat cinnamon and sugar on their toast almost daily, so when they went a little nuts for cinnamon-sugar topped cake.  

It’s the perfect fall snack (or treat!)

Cinnamon-Sugar Pumpkin Snack Cake || Sweet Treats and MORE.  The perfect pumpkin snack cake for fall coated with a sweet, cinnamon-sugar topping! #recipe #pumpkin

Cinnamon-Sugar Pumpkin Snack Cake
  1. 1 cup white flour
  2. 1 cup whole wheat flour
  3. 2 tsp baking powder
  4. 1 tsp cinnamon
  5. 1/4 tsp nutmeg
  6. 1 cup brown sugar
  7. 6tbs butter, melted
  8. 2 eggs
  9. 3/4 cup canned pumpkin
  10. 1 tsp vanilla
Cinnamon-Sugar Topping
  1. 1/4 cup sugar + 1 tbsp cinnamon, combined
  1. Preheat oven to 350. Lightly grease an 8X8 inch square pan, set aside.
  2. Whisk flours, baking powder, cinnamon, and nutmeg together in a small bowl.
  3. In a separate bowl, whisk sugar, pumpkin, egg, vanilla, and melted butter together.
  4. Stir dry ingredients into wed ingredients until just combined. Pour into prepared pan (batter will be thick)
  5. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  6. Spread a thin layer of butter over the top (while warm) and coat with cinnamon-sugar topping
Adapted from Bon Apetit
Adapted from Bon Apetit
Sweet Treats & More

MIRACLE WHIP Creamy Spinach & Artichoke Dip

This post is sponsored by KRAFT Foods.  All opinions are my own. 

I’ve never been so happy about summer coming to an end.  Don’t get me wrong, we’ve loved our summer in San Diego but it’s been a whirlwind of a summer.  It has felt like a really long vacation.  We are ready for a routine, structure, friends (hooray for Preschool!!) and a certain baby boy to make his appearance soon!

I’m hoping that with school starting, routines and schedules, this place will start to feel more like home.  And we are all pretty stoked about the pretty- much-perfect weather we’ll get be enjoying….which means more beach days to come:)

So yes, I’m ready for September!

This MIRACLE WHIP Creamy Spinach & Artichoke Dip is the perfect addition to any last summer bashes, Labor Day BBQ’s, or even up coming game-day parties.

Everyone seems to have a go-to Spinach & Artichoke Dip (my mom’s is killer), but this one is sweet and tangy with just a little bit of kick.  It’s different from any other spinach dip out there.  The secret ingredients?  MIRACLE WHIP Dressing, making it  tangy,  and chipotle peppers for some kick.  Then of course you have your usual sour cream, spinach and artichokes, green onion and a little garlic.  

It’s a crowd pleaser that comes together in minutes!!

MIRACLE WHIP and Proud of It 

MIRACLE WHIP Creamy Spinach and Artichoke Dip
  1. cup MIRACLE WHIP Dressing
  2. 1 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
  3. 1 can (14 oz.) artichoke hearts, drained, finely chopped
  4. 1 pkg. (9 oz.) frozen chopped spinach, cooked, cooled and well drained
  5. 1/2 tsp. garlic powder
  6. 3 green onions thinly sliced
  7. 3 canned chipotle peppers in adobo sauce, chopped
  8. salt and pepper to taste
  1. Combine everything together and let chill for one hour. Serve in a bread bowl, with chips, crackers, pretzels, or veggies!
  1. Source: MIRACLE WHIP
Sweet Treats & More

Buffalo Chicken Wedge Salad

It’s about that time and season that I go a little crazy for buffalo wing recipes.  It always happens when football season rolls around.  It’s not the girliest of foods, but I love wings and all things with buffalo wing sauce in them, on them, or to dip in.  And for some reason, football just screams buffalo wing time.  Am I right or am I right?  It’s kind of funny that before meeting Brett, I was definitely not a wing eating, wing sauce loving girl.  And now you will always find a giant bottle of Franks Red Hot wing sauce in our fridge.  Always.

Another thing I love is a good wedge salad.  Mmmm, loaded up with blue cheese.  I’ve been dreaming about a Buffalo Chicken Wedge Salad for a while now and finally made it happen.  A crisp wedge of chilled iceberg lettuce topped with buffalo chicken, tomatoes, green onion, celery, avocado and blue cheese.  Drenched in creamy buffalo ranch dressing.  

With a little more blue cheese please.

You can make this wedge salad as spicy as you want, just add a little more Franks Red Hot (or your favorite wing sauce) to the shredded chicken and to the ranch dressing.

I like to think of this as a slightly lighter buffalo wing dish, you know, aside from all that buffalo ranch.  But that stuff, my friends, is what makes this wedge delicious!

Buffalo Chicken Lettuce Wedge
  1. 1 head of iceberg lettuce
  2. 1 cup shredded chicken + 2-3 tbsp Franks Red Hot Sauce (or other wing sauce)
  3. 1/2 cup crumbled blue cheese (plus a little extra)
  4. 2 roma tomatoes, diced
  5. 1-2 stalk celery, diced
  6. 2 green onions, chopped
  7. 1/2 avocado, diced
  8. 1 cup ranch dressing
  9. 1/4 cup Franks Red Hot Sauce (or other wing sauce)
  10. salt and pepper
  1. Whisk 1 cup ranch dressing and 1/4 cup Franks sauce together to make Buffalo Ranch, and set aside (chill).
  2. Mix shredded chicken with 3-4 tbsp (or desired amount) of Franks sauce. Chill.
  3. Rinse the head of iceberg lettuce and remove outer-most layers. Cut the head of lettuce into four wedges, cutting off the core from each.
  4. Place each wedge on a plate, cut side up. Drizzle each wedge with some of the buffalo ranch dressing. Divide diced tomatoes, sliced celery, avocado, and blue cheese evenly among the wedges.
  5. Top each wedge with about 1/4 cup shredded buffalo chicken. Drizzle with a little more buffalo ranch and a sprinkle of blue cheese and a dash of salt and pepper.
  1. **add crumbled bacon if desired
Sweet Treats & More

 Other Buffalo wing recipes you’ll love…..


Buffalo Chicken Nuggets


Buffalo Wing Chicken & Black Bean Quesadillas

buffalo wing meatballs

Buffalo Wing Blue Cheese Turkey Meatballs

buffalo popcorn

 Buffalo Wing Popcorn 

Honey Almond Chicken

 A great meal on a busy week night, this Honey Almond Chicken only requires three ingredients~ honey, almonds, and chicken!

I usually like to have some sort of meal plan for the week when Monday rolls around, but this summer was the summer of no plan, like ever.  I flew by the seat of my pants, ran to the grocery store several times a week, or just boycotted dinner altogether so we were forced to go out or have YOYO kind of night.  With school starting soon, and a BABY coming, I’m determined to get my meal planning a little more organized.   I don’t think I’ll be able to fly by the seat of my pants and drag three kids to the grocery store whenever I need to.  Three kids in a grocery store terrifies me!

And my plan is to keep things simple.  Even as simple as three ingredients!!

This Honey Almond Chicken only requires three ingredients, the ones listed in its name~ honey, almonds, and chicken.  I know this is the kind of dinner we’re all looking to dish up on busy school nights.  The honey and almonds create a thick, sweet and sticky sauce for the perfectly cooked pan roasted chicken. 

Simply dredge the chicken (I used thighs) in good quality honey, then coat them in chopped almonds.  Cook both sides of the chicken in a cast-iron skillet until nice and golden, then transfer to the oven to finish cooking.

As the chicken cooks, the honey and almonds start to  slide off of the chicken, but creates a nice thick, bubbly sauce around it.  The almonds continue to cook and get nice and toasty and crunchy!  When you serve the chicken just spoon a bunch of the honey almond sauce over the chicken.  We like to serve it over rice and spoon some extra sauce over it too.

Honey Almond Chicken
  1. 4 boneless, skinless chicken thighs, thawed
  2. 1/2 cup good quality honey
  3. 1 cup chopped almonds
  4. *olive oil
  1. Preheat oven to 375.
  2. Place honey in a shallow bowl. Place almonds in a separate shallow bowl.
  3. Dredge chicken thighs in honey then in the almonds, coating both sides. Set aside.
  4. Heat one tablespoon of olive oil in a large cast-iron skillet over medium high heat. Once the oil is hot, but not smoking, place the chicken in the skillet. Cook for 3-4 minutes until golden. Flip chicken and cook for another 3-4 minutes until the other side is golden as well.
  5. Reduce heat to medium and cook on both sides for another 2 minutes each.
  6. Transfer skillet to the oven and cook chicken for another 10-12 minutes until cooked through, flipping chicken half way through.
  7. Remove from oven. Some of the honey and almonds will slide off the chicken but create a thick, nutty sauce around it. Serve the chicken over rice, spooning some of the sauce and almonds over the top.
  8. Season with salt and pepper if desired.
Sweet Treats & More