Happy Spring Break to Meeeeeee!!!!

I'll be in the Windy City if you need me.  Hold my calls until Tuesday.  Pictures will be posted when I return.

No-Bake Key Lime Cream Cakes

Another recipe I've made lately is for these scrumptuous key lime cream cakes.  They are so very easy, really quick, and they look pretty, too! 

Ingredients

Crust:
1 cup graham cracker crumbs ( Buy the box of crumbs, so you don't have to crush them yourself!)
3 tablespoons butter, melted
***I had to use more than what this recipe called for to fill 12 cupcake liners.  Just add more little by little until you have enough.

Filling:
8 ounce cream cheese, softened
14 oz can sweetened condensed milk
1/2 cup bottled key lime juice (I used Nellie and Joe's)
1 container Cool Whip
lime slices

Directions
Line 12 cupcake cups with foil liners. Stir graham cracker crumbs, pecans and melted butter together in a bowl to combine. Spoon 1 Tbsp. of the mixture into each liner, pressing it down to make the crust.

With an electric mixer on low speed, beat the cream cheese in a large bowl until creamy, about 30 seconds. Add the condensed milk and key lime juice, and blend on medium speed until just combined, 20 to 30 seconds. Add 1 cup of the whipped topping and blend on low speed for 15 seconds longer.

Spoon mixture evenly into liners. Cover pan with plastic and freeze until firm, at least 3 hours. Remove from freezer 15 minutes before serving; peel off liners and dollop 1 Tbsp. remaining whipped topping on each cake. Garnish with lime slices, if you like.

Chicken and Vegetable Stir Fry

I've been a cookin' fool lately...and I've loved it.  I've cooked more the past four or five days than I have the entire month combined.  I've made new things and found a couple recipes that I have truly loved, so I thought I'd share.  I eventually want to print my recipes from this blog and make my own cookbook.

This stir fry recipe came from a new app I downloaded not too long ago.  It's the Spark Recipes app.  It has lots of low-calorie/healthy recipes and every single one I've made so far has been really good.  This one was actually the best meal I've made in a while.  I thought it was absolutely delicious.  I used the recipe from the app but tweaked it a little, so I will try to list exactly what I used...even though I didn't measure anything.

Ingredients: (all approximate- I just "eyeballed" it.)

2 pounds boneless, skinless chicken tenderloins (I used about 3/4 of the bag.)

3 tablespoons soy sauce

2 tablespoons sugar

2 tablespoons olive oil

2 tablespoons ground ginger (key ingredient...Don't leave it out!)

1 medium onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1/2 pound fresh mushrooms

Directions:

Cut tenderloins into pieces and place in large bowl.  Pour soy sauce, sugar, and ginger on top of the chicken and stir.  Let sit while you prepare vegetables.

Heat olive oil in large skillet.  Stir fry vegetables until tender on medium-high heat.

Remove vegetables from skillet and set aside.  Place chicken in skillet and cook until no longer pink...it doesn't take very long.  Return vegetables to skillet, stir gently, and serve.

*I served with brown rice and tomorrow for lunch I am putting it on lettuce and making a fajita salad.