Category Archives: Snack Food

Tasty Tuesday- Tomato Basil Chicken Stew

Tonight I decided to break out the crock pot yet again. We had some leftover chicken that I wanted to use up and I knew I wanted to make some type of soup/stew. This was usper easy to throw together. I loved it and the kids did as well. My boyfriend does not like tomato (just learned that tonight) and was not a fan. I would for sure make this again. I plan on freezing some for work. I did add some mozzarella and parmesan cheese on top of the soup which I loved.

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1 Tbsp. olive oil
1 small white onion, chopped
2 carrots, peeled and diced
2 stalks of celery, diced
4 cloves garlic
2 (28 oz.) cans whole tomatoes (with their juices)
1 (14 oz.) can cannelinni beans
3 cups shredded cooked chicken
2 handfuls baby spinach
¼ cup roughly chopped fresh basil
1 tsp. salt
½ tsp. black pepper
¼ tsp. crushed red pepper flakes


Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional minute or two until fragrant.

Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed.

Serve with freshly-grated Parmesan cheese.

**Or, you can add all ingredients except the cheese to a slow cooker, stir to combine, cook on high for 3-4 hours (or low for 6-8), then serve with freshly-grated Parmesan cheese.**


Tasty Tuesday- Cinnamon and Sugar Roasted Pumpkin Seeds

run to eat

I think fueling your body is just important as a training run. I will not lie I don’t always make the best choices…..I love food! I love trying to make new ideas thanks to pinterest! YES I LOVE PINTEREST! But I actually try to attempt some of the great ideas I find on there. I am also a HUGE fan of trying not to waste food! About a week ago I tried making roasted pumpkin which turned out fabulous! I decided to put aside the pumpkin seed to roast later. This weekend I had the kids help me out and make Cinnamon and Sugar Roasted Pumpkin Seeds!


Kids adding cinnamon and sugar


After the they were done

I will say they are AMAZING and super easy to make! They have the same flavor as roaster almonds you get at the fair. The kids loved them as well. AND we didn’t waste the seeds from inside the pumpkin. So if you plan on carving pumpkins maybe try this out!

1 cup pumpkin seeds
1 tablespoon melted butter (or other type of oil)
1 tablespoon sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt

1.  Toss seeds with above ingredients.
2.  Line a well greased baking sheet with seed mixture and bake at 300 degrees for approximately 50 minutes.
3.  Stir and mix the seeds often to keep from burning and sticking.
4.  Bake until browned up.
5.  Let cool and enjoy!