August 31, 2017

Back to School Peanut Butter and Banana Burritos

  It's back to school time and Ava is so excited to start preschool in her new school in Texas!
Since Ashton will be in school full time with the Army too, we are going to have to get used to a different schedule of things after our laid back summer. Easy, make ahead lunches and after school snacks are my go to for everyone in our home, so I decided to make a school lunch that I knew would be a winner. Peanut Butter and Banana Burritos are made with our favorite peanut butter: Peanut Butter & Co The Bee's Knees®, along with sliced bananas, whole wheat tortillas, and a sprinkle of cinnamon sugar. I warm them to melt the peanut butter slightly and seal the tortilla and voilĂ  lunch to go is ready!
Peanut Butter & Co The Bee's Knees® peanut butter is a mix of creamy peanut butter and delicious honey. We love adding it to our smoothies, muffins, yogurt, waffles, you name it! 
Woohoo! A box of peanut butter delivered to us from Peanut Butter & Co
 was a dream come true for my PB lovin' kiddos! I love that Peanut Butter & Co products are 
made with 6g of protein per serving and made with only USA Grown peanuts. They are
Non-GMO Verified, Gluten Free Certified, Vegetarian, Certified Kosher, and Certified Halal.
Another plus? No hydrogenated oil and no high fructose corn syrup.


Connect with Peanut Butter and Co.

        

Ingredients: 

Makes 4 servings
  • 4 oz {1/2 cup} Peanut Butter and Co. The Bee's Knees® Peanut Butter
  • 2 bananas, peeled and sliced
  • 4 whole wheat tortillas {10 inch}
  • cinnamon sugar, to taste

Directions: 

  1. Lay tortillas on a flat surface and spread a hearty amount of peanut butter on half of the tortilla.
  2. Add 1/2 a sliced banana spread out on top of the peanut butter. 
  3. Now fold in the end of the tortilla and fold in the sides, then roll tightly.
  4. Repeat with remaining tortillas.
  5. Heat a large skillet over medium heat. 
  6. Spray the skillet with non stick spray then place two burritos seam side down in the skillet.
  7. Sprinkle cinnamon sugar on top of both burritos and cook for one minute or until golden.
  8. Flip and cook the other side for one minute then remove to a plate to cool slightly.
  9. Repeat with remaining two burritos.
  10. Slice burritos in half and serve warm or at room temp.
I love making easy lunch and snack recipes at home with my kids. 
These burritos are fun to prepare and my kiddos love to help me assemble them.
Peel and slice two large bananas. 
Lay tortillas on a flat surface and spread a hearty amount of peanut butter on half of the tortilla.
Cover half of the tortilla with peanut butter. 
Add 1/2 a sliced banana spread out on top of the peanut butter. 
Now fold in the end of the tortilla.
Then fold in the sides.
Roll tightly.
Heat a large skillet over medium heat. 
Spray the skillet with non stick spray then place two burritos seam side down in the skillet.
Sprinkle cinnamon sugar on top of both burritos.
Cook for one minute or until golden.
Flip and cook the other side for one minute.
Remove to a plate to cool slightly.
Slice burritos in half and serve warm or at room temp.
These burritos are great for breakfast, lunch, after school snack, and even dessert!
My sweet Ava, a foodie like her Mama, loves these Peanut Butter and Banana Burritos so much she asks for them weekly.
 I am glad I have an easy, healthy, and protein packed lunch I can make in a flash for my kiddo any day of the week!

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Enter here to win a years supply of peanut butter and jelly!



I received this product for free from Peanut Butter and Co. (https://ilovepeanutbutter.com) in exchange for an honest review on my blog. The opinions posted are my own.
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August 28, 2017

Tot Pockets Inspired by Napoleon Dynamite

Happy Movie Monday friends!
This month's theme is Back to School and I am excited to share a recipe inspired by one of my favorite comedies: Napoleon Dynamite. If you love the movie like I do you know there Napoleon has a love for tater tots and carries them in his pants pocket.

So my clever husband came up with the idea to make Tot Pockets, like Hot Pockets but with tater tots added to the meat and cheese filling!

On the last Monday of each month, a group of bloggers participate in a #MovieMondayChallenge, hosted by C'mon Get Crafty! We decide on a topic, genre, or specific movie to use for inspiration and everyone gets free reign to create something wonderful! If you'd like to join our Facebook group, you can request an invite here.
I seriously cannot stop laughing during this entire movie!
What is your favorite back to school themed movie?
Check out my recipe and the link up below with other talented bloggers recipes and crafts inspired by our favorite back to school movies!

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August 27, 2017

Summertime Watermelon Iced Tea


We're in Florida now on vacation and enjoying the warm sunny weather and long days of summer! 
I love a nice cold glass of iced tea and I thought I would add one of my favorite summer fruits, watermelon, to my drink today. You can make your own watermelon juice, or use bottled as I did, but be sure to add some fresh watermelon too! A refreshing and delicious way to beat the heat!


Ingredients: 

Makes 2 drinks
  • 2 cups brewed tea
  • 1 cup watermelon juice
  • ice
  • watermelon balls, as garnish

Directions: 

  1. Fill two glasses with ice.
  2. Add 1 cup of brewed tea to each glass {I use sweet tea}.
  3. Add 1/2 cup watermelon juice on top of each.
  4. Using a melon baller, scoop 6-8 balls of watermelon out of a thick slice of watermelon and thread on two skewers.
  5. Add a skewer and a straw to each glass and serve. 
 As a Southern girl, I love me some sweet tea and juicy watermelon!
 Why not combine them?!
 Fill two glasses with ice.
Add 1 cup of brewed tea to each glass {I use sweet tea}.
Add 1/2 cup watermelon juice on top of each.
 Using a melon baller, scoop 6-8 balls of watermelon out of a thick slice of watermelon 
and thread on two skewers.
Add a skewer and a straw to each glass and serve. 
 Come sit a spell and enjoy!

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August 21, 2017

Cajun Crawfish Enchiladas

It's Leaving Louisiana Week and I have some fun and tasty surprises to share with y'all all week long!
First off, let's start with one of the most well known Louisiana Cajun food: crawfish!
The crawfish season typically begins around March and can last all the way through July. 
Luckily for us, they serve 1 lb packs of frozen crawfish tails year round at our grocery stores so we can make meals like these Cajun Crawfish Enchiladas any time we want.
We love hosting and attending crawfish boils and these massive meals always have leftovers.
You have to peel the crawfish right after they are cooked but you can take the peeled tails home and use for a dinner the next day {Crawfish Fettuccine is another fave} or you can freeze them too!
After living in Louisiana for almost 6 years, we have attended our fair share of Cajun Crawfish Boils but you know what? I never get tired of them!
Some people stay traditional with Cajun spices, onions, corn, and potatoes and others like to add shrimp, crab, mushrooms, and even citrus flavors in the boil! 
Both my babies love Louisiana food especially crawfish!
Makes Mama proud! 
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