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This Is Why Im Full

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Carrots

Baked Carrot Fries

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Baked Carrot Fries | This Is Why I’m Full

How Delicious do these look? I mean really, don’t they look amazing?! These “fries” have really made me believe that not all healthy food is bad for your taste buds!!

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I am usually strictly a potato French fry person, I don’t particularly like sweet potato fries, and I had never found anything that could be substituted for a good potato, until I made these. I never seriously thought that carrots could compare to potatoes when it comes to fries. But they really are delicious!

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As gorgeous as they look, it doesn’t compare  to the way they taste!

In all seriousness, the hubby and I have been trying to change some of our habits for the better, and every time I make something like this, something healthy that makes a good substitute for something that I love that isn’t so great for me it gives me hope that there are healthy options that don’t have to be bland or uninteresting!

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I really recommend watching these the last few minutes that they are in the oven, it only takes a minute for them to go from beautifully crispy to burnt! (I burned them the third time I made them, and it was very sad.)

Let us know what you think of our Baked Carrot Fries and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

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Baked Carrot Fries
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Rating: 5
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Servings Prep Time
2 people 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
15-20 minutes
Baked Carrot Fries
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Rating: 5
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Servings Prep Time
2 people 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
15-20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat your oven to 400 degrees
  2. Slice the top and bottom off of each carrot, and slice them in half lengthwise and then cut them in half.
  3. Take those quarters and cut each one into thirds lengthwise.
  4. Mix all of the other ingredients in a bowl and toss the carrots in the resulting mix.
  5. Dump the bowl out onto a lined baking sheet.
  6. Bake for 20 minutes, or until they are to your desired crispiness.
  7. Let cool for a few minutes, and then enjoy them with your favorite dipping sauce! (We love to make Sriracha Ranch dressing!)
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Chicken Fried Rice

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Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Chicken Fried Rice
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
  • 3 cups cooked rice *
  • 2 Tbs sesame oil
  • 1 small white onion, chopped
  • 1 cup frozen peas and carrots, thawed
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
Instructions
  1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker!
  2. Preheat a large skillet or wok to medium heat.
  3. Pour sesame oil in the bottom.
  4. Add white onion and peas and carrots and fry until tender.
  5. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side.
  6. Using a spatula, scramble the eggs.
  7. Once cooked, mix the eggs with the vegetable mix.
  8. Add the rice and chicken to the veggie and egg mixture.
  9. Pour the soy sauce on top.
  10. Stir and fry the rice and veggie mixture until heated through and combined.

 

Chicken Fried Rice
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Servings Prep Time
6 -8 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 -8 20 minutes
Cook Time
20 minutes
Chicken Fried Rice
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Servings Prep Time
6 -8 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 -8 20 minutes
Cook Time
20 minutes
Ingredients
Servings: -8
Units:
Instructions
  1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker!
  2. Preheat a large skillet or wok to medium heat.
  3. Pour sesame oil in the bottom.
  4. Add white onion and peas and carrots and fry until tender.
  5. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side.
  6. Using a spatula, scramble the eggs.
  7. Once cooked, mix the eggs with the vegetable mix.
  8. Add the rice and chicken to the veggie and egg mixture.
  9. Pour the soy sauce on top.
  10. Stir and fry the rice and veggie mixture until heated through and combined.
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Beef Bridies

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Beef Bridies|This Is Why I’m Full

Let us know what you think of our Beef Bridies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Beef Bridies
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Servings Prep Time
10 -12 30 minutes
Cook Time
35 minutes
Servings Prep Time
10 -12 30 minutes
Cook Time
35 minutes
Beef Bridies
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Servings Prep Time
10 -12 30 minutes
Cook Time
35 minutes
Servings Prep Time
10 -12 30 minutes
Cook Time
35 minutes
Ingredients
Servings: -12
Units:
Instructions
  1. Preheat oven to 350 degrees
  2. In a large skillet, over medium heat, cook beef until evenly brown; drain excess grease
  3. Remove from heat and stir in onion, potatoes, carrots, beef broth, pepper, salt, and Worcestershire sauce.
  4. On a lightly floured surface, roll each pastry out to an 1/8" thickness and cut into 6" rounds.
  5. Place approx. 1/2 cup of the filling o one half of each round.
  6. Fold the pastry over the filling, and crimp edges to seal.
  7. Brush lightly with beaten egg white, and cut three small slits in the top of each to allow the steam to escape.
  8. Bake for 30-35 minutes, or until golden brown.
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Chicken and Gnocchi Soup

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Chicken and Gnocchi Soup|This Is Why I’m Full

 This is a copycat recipe of your favorite Olive Garden soup, so now you can create it at home! You’ll be able to find potato gnocchi in the refrigerated Italian section of your grocery store. I don’t know how many of you have been to Olive Garden but this is my favorite soup when I go. Salad, bread sticks, soup? Yeah, I probably go there too often to be running a food blog but really the food is always there, plentiful and good. Maybe I’ll just go there rather than making another post… You can also make this in your crock pot! Yummy!

Let us know what you think and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Chicken and Gnocchi Soup
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Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Chicken and Gnocchi Soup
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Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
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Instructions
  1. In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
  2. Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
  3. Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
  4. Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.
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Beef Stew with Carrots & Potatoes

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Beef Stew with Carrots & Potatoes|This Is Why I’m Full

It’s winter time. So its time to get out the stew recipes, this is a large batch of Beef Stew with Carrots & Potatoes I would suggest saving and freezing some so you can have it as a snack for later. These leftovers I don’t eat cold. Eating a cold stew just isn’t appealing to me in any way.

Careful with the Garlic on this Beef Stew with Carrots & Potatoes, if you’re a big fan of garlic then you’ll be fine but putting too many cloves will actually overpower the recipe. Though if you do that, you wont have to worry about any vampires as your entire house will smell like garlic. You’ll have a good 50 foot radius of vampire free zone. Though this doesn’t account for the twilight movies. My fiance was watching Twilight while I was making this, and sadly enough the movie didn’t end, and they wern’t affected by my garlic-y Beef Stew with Carrots & Potatoes in any way.

At least I had a delicious Beef Stew with Carrots & Potatoes rather than watching Twilight… Again…

Let us know what you think of this Beef Stew with Carrots & Potatoes and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for  what we should make next! Enjoy!

Beef Stew with Carrots & Potatoes
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Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Beef Stew with Carrots & Potatoes
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Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Servings Prep Time
8 15 minutes
Cook Time
60 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 325°F with rack in middle.
  2. Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
  3. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
  4. Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley if desired.
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