Roxy Tries

I'm hosting a girls' night makeup party at my place on Cinco de Mayo - the perfect opportunity to make my oh-so-yummy "skinny" margaritas. Margarita's may be my favorite drink of all time, and there's no way I'm going to settle with pre-made margarita mix. One thing I hate about pre-made margarita mix is how sweet they are. My recipe cuts the sugar in half, without sacrificing any of the flavors. This fresh mix is great for a crowd or for yourself. The mix stays good for two weeks in the fridge - although I have a hard time believing there'll be any left! Here's how I like to make my margaritas: Ingredients 2 cups lime juice (2 1/2 pounds of limes) 2 cups water 1 cup agave nectar sparkling water silver tequila orange wedges lime wedges for garnish I prep the limes by rolling them on the counter to loosen up the pulp. I cut all the limes in half and use a citrus hand press juicer over a liquid measuring cup. Once I'm don...

Breakfast is my favorite meal of the day, but I don't give myself enough time to make breakfast for the family, eat it, and clean up after myself. Matt and I both work nights, and now that I don't have to get up early to pump anymore, I'm staying up late to work on my blog, and sleeping in as late as Vela will allow. I still want a well-rounded breakfast to give myself the energy I need to start my day, but also something my toddler's not going to get bored of. These prep-ahead breakfast options are great to freeze or keep in the fridge for up to five days, so even if you're meal prepping for one or two people, you can still benefit from these meals. Alright let's get started, these are three of my families favorite prep-a-head meals. Breakfast in a Blanket Three words: Crescent. Roll. Sheet. - major time saver! I know I'm not the first person to stuff food inside a crescent roll, but when I think of stuffing a crescent roll, I think of a...

My whole little family has a milk sensitivity, however, that doesn't stop us from indulging in ice cream and cheese from time to time! I try to avoid dairy-based products in our food, but we are a foodie family so sacrificing flavor is never an option. You'll swear there's buttermilk in these pancakes! I use the Easy Basic Pancake Recipe by Martha Stewart as my base. This is hands-down the best pancakes I've ever had. I've used this recipe since all I had to feed was myself. I love how this recipe serves 4 people (about 8 pancakes). A lot of pancake recipes make a huge batch. I modified these pancakes to make them dairy free and full of flavor from the bananas and chocolate chips. Okay, let's get started! Ingredients needed: 1 cup all-purpose flour (spooned and leveled) 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup of unsweetened soy or almond milk Juice of 1/2 a lemon 1 large egg 1 tablespoon unsalted butter melted...

I don't eat red meat or pork, so I tend to eat a lot of turkey for protein. I like to think I've perfected the art of preparing ground turkey. The key is to season liberally, while adding extra fat into the meat. Adding cheese into the middle of a turkey meatball, for instance, keeps the turkey juicy and full of flavor - plus, it's fun to eat! These Italian style meatballs make a great appetizer, or topping to your favorite pasta. I'll also share my quick and easy marinara sauce for dipping - most ingredients you'll already have out while preparing the meatballs. Enjoy! What you'll need for the meatballs : one package  ground turkey (a little over a pound) 5 sticks  string cheese cubed one  egg 1/3 cup  bread crumbs 1/2 cup freshly grated  parmigiano reggiano 1/2 diced yellow onion 3-4 cloves of minced garlic  2 Tbsp  sun-dried tomato paste 1/4 cup of  fresh  parsley heaping Tbsp of basil heaping Tbsp of oregano tsp...

 With Super Bowl LII coming into town, I thought now would be the prefect time to share my own twist on a game day staple, buffalo chicken dip! Ingredients: 1 pound of shredded  chicken breasts  (or two 10 oz cans if you're looking for a major time saver) 1 cup of chicken stock  (for boiling chicken breasts) 1 8oz package of cream cheese  cut into cubes 1 cup of hot sauce (I use Frank's RedHot sauce) 1 cup of blue cheese dressing (I use Marzetti's) 1 1/2  cups shredded cheddar cheese (I use sharp) chips (or your preferred vessel for dipping)  green onions (chopped) and blue cheese crumbles for garnish                                          Cook your chicken in the stock. The stock helps lock in the flavor, but you can use water if you like. Cook the chicken until the internal temperature reaches 165° F. The best way to boil ...