Nothing says summer like potato salad! It's perfect with burgers, ribs, sandwiches...anything! Everyone has their own style that they love.  Do you keep the skins on or peel the potatoes? Eggs or no eggs? Mayo, mustard or yogurt?

Make Your Own: Naan bread

For some reason, making bread scares me.  It totally has to do with waiting for the yeast to rise.  I tend to be a cook who just throws ingredients into the pot as I'm cooking...which you can't quite do with baking.  Now, breakfast breads...that's my jam. This banana bread recipe is AMAZING!

I happened to find a recipe for Naan on Pinterest one day and I was shocked at how easy it seemed.

That recipe bombed and even Rambo was confused if it was food or a Frisbee.  (#pinfail)

Second round, I wasn't expecting much either but it turned out AMAZING!  It is almost as tasty as Olga's bread, which I wasn't expecting.  This naan is light and fluffy, yet doesn't get soggy when you use it for wraps or pizza.  Score!

Best part?  You can freeze either the dough or the prepared pieces of Naan.  Double up your recipe and save even more time and money.

When you buy Naan at the grocery store, it runs from at least $2.50 for 4 pieces.  You can make it for MUCH cheaper.

What do you do with Naan?  I love to make individual pizzas, wraps or break it off for a soup dipper.

As you saw earlier, I like to make Tzatziki sandwiches at least once a week.

I found this recipe from Budget Bytes and I made some changes.  I used Grapeseed oil (I'm a new fan) and I used our Ultragrain flour from Costco.

Love Pompeian!  Always look for the great 50% off sales at Meijer!

Ingredients

• 2 tsp dry active yeast 
• 1 tsp sugar 
• 1/2 cup warm water 
• 2.5 cups flour (I like Ultragrain or 1 cup whole wheat and 1.5 regular), plus more to sprinkle
• 1/2  tsp salt 
• 1/4 cup Grapeseed Oil (or Olive Oil)
• 1/3 cup 0% Greek yogurt 
• 1 egg

Directions:

1. In the bowl of your Kitchen Aid (or regular bowl, if mixing by hand), add yeast, sugar and water.  Stir and allow to dissolve and get frothy...about 5 minutes.
2. Stir in yogurt, oil and egg.
3. In a smaller bowl, mix together flour and salt.  
4. Slowly add the flour mixture to the wet mixture, about 1/2 cup at a time.  You may need more flour if it ends up sticky.  Kneed for 3 minutes.  (Your stand mixer might jump...no worries!) 
• If you are mixing by hand, kneed until no longer sticky (at least 3 minutes)
5. In the end, the mixture should be smooth and NOT sticky.  Cover bowl with a clean kitchen towel and allow to rise for 45 minutes (should double in size).  Punch down and break into 8 pieces.
6. On a lightly floured surface, roll out the pieces until they are very thin (about 1/8-1/4 inch thick)
7. Heat a skillet over medium-low heat, spraying with Olive Oil spray. Place one piece in the pan at a time.  Cook until golden brown on each side. Bubbles are okay!  
8. Finish by brushing with butter or garlic oil and seasoning with herbs of your choice.

Once you try this recipe, it gets faster once you know the process.  I tend to double the batch (making in 2 separate bowls) and cook up 8 pieces, freezing 8 pieces of dough.  You must let the dough rise BEFORE freezing.  

Whole pieces of cooked naan can be frozen, I like to use the Perfect Portion bags for individual pieces, then put 2-3 in a gallon sized freezer bag.

How do you like to eat your Naan?

Like this recipe? Make sure to check out my Facebook page for more recipe & money saving updates!

What the heck is: Jicama?

A few weeks ago I did a little game on Facebook and Instagram asking what the item was below was.  It took a few hours for someone to guess correctly.  Believe me, not long ago I would have no clue what jicama was either! 

I have been experimenting with new fruits and veggies lately.  I love searching the grocery store with the girls for new items to try.  We don't have a huge selection of new items here in Michigan, but it's a fun game for the twins! 

I'm a girl who loves crunchy food.  Also, I'm a dipper.  Being on Weight Watchers, it's hard to find a dipper that doesn't take up my daily snack allowance.  (I do love the Special K cracker chips though!!). You can only eat so many carrot sticks!  

Jicama is a perfect addition to salads and crudités.  I like to cut it into matchsticks for dipping, or I'll shred it for salads and slaw.

The best way to cut it is to slice off both ends and to peel it with a pairing knife or peeler.  I like to squeeze some lime juice on it. At first, you have to get used to the starchy texture.  Keep eating it, though! 

Here's my favorite Jicama Slaw recipe.  It's great with BBQ or fish tacos.

Ingredients

*1 cup shredded jicama

*1 cup shredded carrot

*1 cup shredded red cabbage

*1/2 red pepper, diced

*4 green onions, sliced thinly

*Added kick: 1 thinly sliced jalapeño 

Dressing (whisk together)

*Juice of 2 limes

*1 teaspoon agave nectar (or honey)

*salt & pepper to taste

*1/2 teaspoon cumin

*2 tablespoons cilantro, chopped

Toss it all together and chill for at least 30 minutes!

Are you a jicama fan? What the heck do you do with it?

Summertime go-to dip: Spinach & Feta

I am loving this weather!  Aside from yesterday, it has been perfect weather to lounge around outside while the girls play.  I love just watching them on the patio while they march around the backyard playing various games.  It's so interesting to watch Gabby interact with them.  I cannot believe she is almost 2!  Gabby copies everyone and is talking up a storm now...she also chows on sand and dandelions.  So gross!

I've posted this dip before, but I have spruced it up a bit with some Greek yogurt.  I seriously could eat this daily with some carrots or Wheat Thins.  It's an old Weigh Watchers recipe, but no one has to know that! 

Sitting outside with some ice tea, I can munch on this dip.  The girls like it on their turkey wraps too. 

Here's what you need:

• 1/2 cup Feta cheese: I really like the Mediterranean style
• 1/2 cup 0% Greek yogurt
• 1/2 block of low fat cream cheese
• 3 large handfuls of fresh spinach (I tend to use a whole small bag)
• 4 green onions,chopped
• Lemon juice, from half of a lemon
• S&P to taste

This is so simple to make. 

1. Blanch spinach quickly in boiling water (2-3 minutes) and then ring out water with a strainer.
2. Combine everything in a chopper (or blender) and it's ready in less than 5 minutes!

What's your favorite dip to make?



Easy peasy guacamole

I love avocado, especially in the warmer months.   Something about summer and guacamole outside is the perfect combo, don't you think?

I have posted a guac recipe before, but I thought it is a great time to get people read for May 5!  Or when you have a BBQ, make this and you'll be loved by everyone.   You can buy your chips, or make these quick and easy ones.  Once you start making your chips with corn tortillas at home, store bought chips will taste super salty.  My favorite tortillas are Mission Extra Thin corn, they make the best chips.

Ingredients: (double for a party!)

• 1 ripe avocado
• 1/2 lemon or lime (for juice)
• Mrs. Dash's Fiesta Lime or a packet of guacamole seasoning (by taco seasonings)
• 1 cup cooked peas 
• 1/4 cup onion, finely chopped
• Jalapeno pepper, to taste, chopped
• 1-2 Roma tomatoes, chopped

I know a lot of people are weary to use the peas, but it bulks up the guac and you can barely taste them.

Directions:

1.  In a food chopper or blender, add: avocado, peas and citrus juice.  Blend until smooth.
2. Scoop into a bowl, mix in peppers and onion.  Season and mix well.
• You can also add 1/4 cup Greek yogurt to make a thicker dip 
3. Top with tomato

 You know what else goes great with this dip?  My margaritas! Click here for the recipe.

Now you are ready for Cinco de Mayo!