In the past few months, I’ve been trying to mix up the foods i make since I make the same 5 meals over and over again. So, I’m going to try a new recipe every week (usually something I’ve found on Pinterest or another blog), try it out, and let you know how it goes! This week I decided to try making fried rice.
Originally I found the recipe here. I will say though, the directions and ingredients are vague so I kinda made it my own.
You will need:
- 2 cups of COOKED, COLD rice
- 2 eggs, fried
- 1/2 onion, diced
- 1/3 cup peas (can use frozen)
- 2-3 large carrots, cut (I used about 10 baby carrots and cut those up)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3-4 tablespoons soy sauce (or more to taste)
- salt and pepper
- Make ahead: rice (cold rice works best for this recipe) and fried eggs (also best cold)
- In a large saute pan, heat butter, onions, carrots, peas, salt, pepper, and garlic until veggies are soft – around 5 minutes.
- Add in cold rice and soy sauce.
- Heat until veggies and rice begin to brown, stirring often.
- Remove from heat and add in fried eggs, mixing well.
- Eat and enjoy!
Let me know if you try this recipe out and how it turns out! Happy Friday!
This was the first time that I have baked something other than boxed brownies in my oven in my apartment (at least desert-wise)! Go me!
I really tried to use as few bowls and utensils as I could, and clean as I went along so the whole process was so much better when it was the end and I just got to eat the cookies and not have to clean. Highly recommend trying this out.
This recipe is originally from Toll House. My family has been making this specific recipe for years and it is the best! You can find the original recipe here.
Toll House Recipe with Camille’s Twist
You will need:
- 2 1/4 cups of all purpose flour
- 1 tsp of baking soda
- 1 tsp salt
- 1 cup (which is 2 sticks) of butter
- 3/4 cup of granulated sugar
- 3/4 cup of packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups (I miiiight have put a little more than this) of chocolate chips
- Heat the oven to 375 degrees.
- Mix the flour, baking soda, and salt in a small bowl.
- Mix (Use a beater if you have it – I don’t) butter, sugar, brown sugar, and vanilla extract in a large bowl.
- Add eggs to butter mixture and mix well.
- Stir in flour mixture.
- Stir in chocolate chips.
- Bake for 8-10 minutes (less time if you like them a bit undercooked like I do!)
- Let them cool or you will regret it.
Let me know if you try this recipe out and how it goes! Enjoy!
As you know, I was getting a little bored and feeling uninspired by my “What I ate Wednesday” posts and I wanted to do something different each week for my food category. Shout out to my mom for actually giving me a really good, easy idea. For the next few weeks, I’ll be trying out a recipe a week. That way, I’m forced to eat new things (instead of cooking the same 5 meals over and over) and I have something new and exciting for the blog each week!
This week, I found a recipe on Pinterest from Chelsea’s Messy Apron that was similar to something I’ve made before. I thought it would be a slow start into trying out new recipes. I didn’t follow the recipe exactly, but I made it with things I already had around the house. I love how colorful it turned out!
Camille’s version of sausage and veggies:
You will need:
- 3 Chicken sausage (I love the spinach and feta sausage from Wegmans)
- 1 head of broccoli
- 1 green pepper
- 1 yellow squash
- 1 bag of frozen carrots (or fresh if you have them)
- Olive Oil
- Spices to taste: oregano, parsley, garlic powder, salt, pepper
- Anything else you like
I cut up all my veggies and the sausage and mixed them in with the olive oil and spices.
Then, just pour it onto a baking pan and bake in the oven at 400 degrees for 15-20 minutes.
This was delicious, nutritious, and lasted me 1 dinner and 2 lunches! Plus you can mix it up and use whatever veggies are in season. I will definitely be adding this one to my rotation of dinners! Let me know if you make this!
I’ve been searching for easy, healthy things to make for breakfast. I go through smoothie phases where I make them for a while, but then I stop for years. Well, I’m back on my smoothie kick! This is the one that I’ve been making recently – you can adjust it to your preferences!
You will need:
- 1/2 cup of Mixed Frozen Berries (or any kind of fruit)
- 1/3 cup of Greek Vanilla Yogurt
- 1 scoop of protein powder
- 1 cup of Almond Milk (you can change this depending on how thick you want your smoothie)
Just stick all of this together, blend it up, and enjoy!
Let me know if you try this or make your own version!
Hey guys! Looking for an easy, delicious, weeknight meal? Well here it is! I love this shrimp and pasta and I find it filling as well. It’s very simple and only needs a few ingredients. I will note though that I totally made up this recipe so the ingredients amounts is not as exact as I’d like it to be. Maybe some day!
You will need:
- One box of pasta
- Frozen shrimp (the number depends on how many you want in each serving)
- Olive oil
- Garlic (I use pre-cut from a jar)
If your shrimp is frozen (this is ideal because frozen shrimp is way easier and cheaper than fresh shrimp from the fish counter), start by thawing it so it is ready to go into the sauce.
Start the pasta in boiling water. I combined shapes of pasta for this recipe just because I had a little bit left in one box and a little bit left in another box. Just check that you coordinate the times.
Once the pasta has about 5 minutes remaining start the sauce in a frying pan. Coat the bottom of the pan with olive oil, add oregano, garlic, and parsley to taste, and put in the shrimp.
Once the shrimp are cooked (don’t let the garlic get too browned) the sauce is ready to go on the pasta once it is done and strained. Easy peasy! I like to add salt and pepper once the sauce is already done and on the pasta.
Let me know if you try this recipe out and if you enjoyed it!
Now that I’m on summer vacation, I get to spend a lot more time thinking about (and making) whatever I want to eat. You might think that this would mean that i would come up with creative meals and recipes, but so far I’ve pretty much eaten the same things I always have. Oh well, there’s always next week!
For breakfast, I had my standard coffee and a bowl of cottage cheese. I know some people can’t get past the texture and taste of cottage cheese, but I love it! It’s easy to just scoop out and eat for an easy, fast breakfast.
Now I don’t want to brag, but I’m pretty sure I made the world’s best salad for lunch. For some reason it was particularly delicious today – probably because I had time to put lots of goodies in. I had lettuce (obviously), tomatoes, cucumbers, shredded cheese, croutons, and a hard boiled egg. For dressing, I’ve been enjoying the organic white balsamic vinaigrette dressing from Wegmans. If you don’t live near a Wegmans I feel very sorry for you, but just put whatever dressing you like on. This salad kept me full the entire afternoon, even though I had just had a small breakfast. Yum!
These photos are actually from a recipe post that I did a while back on this baked pasta. I totally forgot to take a picture of my dinner, but we made this pasta for friends this weekend and I had it leftover for my dinner. It’s an easy recipe that is perfect for large groups. Make sure you check out the post with the recipe!
Baked Pasta Recipe: https://camillionaire.com/2016/05/09/easy-baked-pasta-recipe/
I also had some pirate’s booty (you know like the popcorn stuff) as a snack in the evening. What did you have this week?
Easy Baked Pasta Recipe
This is a recipe that my boyfriend came up with. It’s pretty easy (way less work than lasagna) and so delicious! If you are anything like me, you are obsessed with any kind of pasta and cheese. This pasta is easy to make in large quantities and can easily be reheated in the microwave or oven. Here is the recipe!
You will need:
¼ cup Italian Parsley
¼ cup Basil
1 ½ cups Ricotta Cheese
2 cups Mozzarella Cheese
1 box Pasta
1 tsp. Olive Oil
1 Bottle Tomato Sauce
Boil water for pasta.
Chop up Italian parsley and basil
Mix sauce, ricotta cheese, salt, pepper, ¼ cup of mozzarella cheese, basil, and parsley
Heat on stove.
Coat bottom of glass pan with olive oil
Mix sauce and pasta in pan
Sprinkle the rest of the mozzarella cheese on top
Bake in the oven at 425 degrees for 10 minutes
Enjoy! Let me know how it goes!