Baked Parmesan Crusted Egg In A Tomato Cup

It's so easy to get run down this time of year!  With all of the endless errands to get done, Christmas shopping and being out in the cold. I find it hard to stay on track doing the necessary things (sleeping enough and wholesome eating) to keep myself healthy and full of energy.  I've already suffered my first head cold of the season and have come out alive on the other end.;)  But I'm determined to take time to fill my body with wholesome and healthy foods!  Of course I'm going to drink that hot chocolate and eat the ginger cookie if I want it, but I am going to take care with the meals I'm preparing for my little family and myself!  Which leads me into this little beauty!  I made this for lunch the other day as part of my "eating healthier" plan and it was yum!  The tomato was tender and flavorful.  The egg with it's crispy, chewy parmesan crust was perfectly cooked and soft!  Enjoy!

Preheat oven to 350 degrees


What you'll need:
1 medium sized tomato
1 large egg
1/4 cup grated parmesan cheese
Fresh minced chives for garnishing


Slice the top off of the tomato.  Also slice a teeny tiny bit off of the bottom of the tomato so it will sit flat.  Scoop out the ribs and seeds of the tomato so it is hollow.  Place in a small baking dish.  Sprinkle a pinch of salt in the hollowed tomato.  Crack your egg and pour it into the tomato.  Sprinkle grated parmesan cheese over the top.  Also a little of the minced chive.  Put in the oven at 350 degrees for 20 minutes!  Once out of the oven garnish with a little more chives and enjoy!


image by Kara

Rolo Marvels

I made these because I had seen them around the blogs. Specifically right here (click on it for how-to instructions). I didn't use yogurt dipped pretzels, though because I was fearful of them being too sweet, so I used plain pretzels. They are yummy and quick and the perfect little thank you gift if you drop them in a cello bag (which I did). If you like turtle truffles, you'll love these and if you like the whole salty/sweet thang-a-thang then you will definitely love these. Okie dokie. Love our chats!

all images by Briana

Chocolate Dipped Frozen Bananas

Hi, guys! I'm so glad it's the weekend. It's hot out and we've been enjoying lots of frozen treats lately. Here are some throw-back frozen bananas I made this morning that were inspired by some I saw over at the blog- the little red house. We'll surely be enjoying these this afternoon. You should make these this weekend! Have a good one, dudes! Happy Pioneer Day to all us Utahans!

Slice some bananas in half and stick popsicle sticks or candy sticks up through the cut side. Place in freezer at least an hour.

Melt a bag of semi-sweet chocolate chips and a teaspoon of oil. Dip frozen bananas in the melted chocolate then roll the dipped banana in toppings of your choice: rainbow sprinkles (for the kiddies), chopped nuts, crushed candy bars, coconut, marshmallows (per my daughters request), etc.

Place dipped and rolled bananas on parchment lined cookie sheet. Cover lightly with plastic wrap and freeze for at least an hour or two before serving. Enjoy!

images by Briana

Zesty Corn Salsa

This salsa very well could already be in your recipe book, but I thought I'd bring it up today and remind us all of its zesty deliciousness. Bring this salsa with a bag of your favorite corn chips to your next barbecue and people will be wanting to hoist you on their shoulders and chant your name because they have something to snack on and tide their ravenous hunger over while the meat grills. Enjoy!

2 15 oz cans Shoepeg corn

1 15 oz can black beans, drained and rinsed

1 bunch cilantro, finely minced

1 medium red onion, finely diced

3 roma tomatoes, diced

1 8oz bottle Kraft Zesty Italian Dressing

Combine all ingredients in a medium bowl. Cover and refrigerate before serving. Salsa will keep covered and refrigerated up to 4 days.

Thanks for stopping by! Hope you've got some fun weekend plans in the works!

image by Briana

Snackety Snack

Hooray, it's Friday! Got anything fun on tap for the long weekend? A long weekend is pure bliss and I hope you enjoy yours thoroughly. We'll be riding bikes, making tinfoil dinners, and enjoying family time over here. See you next week and thanks so much for being here and reading TCPH!

Before I sign off, let's talk snacks and snacking:

Lately I've been trying to snack more. Healthy snacks, mind you. :) I've read and heard that if you snack between meals it keeps your metabolism revved and active, which makes perfect sense.

Snacking has never been apart of my everyday, so I'm trying to retrain myself. I've been doing it consistently for the past few weeks and I've loved the results. I have loads more energy and I don't feel the need to gorge myself at lunch and dinner (meals I normally would) because I'm not starved by the time those meals roll around.

I also feel more balance and that I'm nourishing and feeding my body better.

How about you guys? Do you like to snack throughout the day? What are some of your favorite things to snack on?

images by Briana

Peanut Butter & Honey Cereal Snack

I've been trying to find a healthier alternative at snack time for Ace and Indee, and me for that matter!  I'm sick of the usual high sugar fruit snacks and granola bars I throw their way!  So I decided to make a snack I knew my kids would devour and I could feel good feeding them!  My kids LOVE cheerios!  Which is brilliant because it's one healthy cereal, with very little sugar and lots of whole grain goodness!  Aaayaa!  So I started with Cheerios and created from there!  4 ingredients and super simple!  Enjoy!

In a large saucepan, over medium heat, combine:

1 cup Skippy Natural peanut butter

1/2 cup honey or agave nectar

2 tablespoons butter

Add and mix to coat thoroughly:

6 cups cheerios

Lay out on tinfoil or wax paper to cool and then EAT, EAT, EAT!

Store in Ziploc bags or an airtight container.

image by Kara