Chips, cooking, Homemade, recipe, Salsa, Snack, Sunday Dinner, The Fit Farmer's Wife, Tortilla Chips

Sunday Dinner: Homemade Tortilla Chips

The last few weeks, Taylor and I have been watching worst cooks in America, celebrity edition! Some of the contestants included, Kendra Wilkinson Chis Soules, Jenni (JWOWW) Farley, Barry Williams, and Dean Cain to name a few. They competed for the coveted title of being the “most improved” worst cook in America! It was really inspiring to see some of the celebrities that could barely boil water cook an entire meal for a panel of judges for the finale. It reminded me a lot of myself, actually.

Believe it or not, there was a time when I hated cooking. I wouldn’t be caught dead, dying, or alive in any kitchen for that matter. I think, once I went off to college, had my own apartment, and got engaged, I figured I better learn or at least try to cook. Turns out, I loved it and I have tried a lot of dishes! This year, Thanksgiving will be at our house! Scary, I know!

The other night after watching Worst Cooks in America, I felt especially inspired to make a healthy, but delicious treat on a Sunday evening! So, I decided to try homemade Tortilla chips!

Here’s What You’ll Need:

  • Corn Tortillas or Wheat (I used wheat, it was what I had on hand)
  • Sea Salt
  • A Drizzle of Olive Oil

First, Preheat the oven to 375 degrees. While the oven is preheating, cut a stalk of tortillas into pizza/chip slice shapes. Layout on a baking sheet, sprayed with non-stick cooking spray (I use Pam Coconut Oil Spray). Put in the oven for about 6 minutes, remove and drizzle with a little olive oil and  a few sprinkles of sea salt. Place back in oven and cook for a remaining 7 minutes turning once, until both sides are crisp.

Serve with homemade salsa and guac! Enjoy!

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One Year of The Life of the Dakota Farmer’s Wife

Can you believe it? One year ago TODAY, I started this blog. I started out not really knowing what to post about, share, or what this whole “blogging” thing was really about. All I knew is that I loved writing and I needed a creative release outlet.

I can remember the day I created my blog! I remember being over-whelmed by setting everything up and not knowing what to write at all. Looking back, my first posts were well, tough but good. I enjoy looking back. It’s so emotional and biter-sweet, remembering feeling the exact emotions I was feeling when I was writing each and every post.

After one year, I have actual, real life followers, a like page (two actually!), and one year under my belt as a blogger. I seriously LOVE writing and being able to share it creatively with all of you is just mind-blowing.

When I first started, I had no idea how many people my blog would reach or touch. This past year, has been amazing. Today, I am sharing with you some one year flashbacks and stats of The Life of the Dakota Farmer’s Wife/ The Fit Farmer’s Wife!

Views: 73,747

Most Popular Posts:

  • A Letter to the Future Wives of Our Farmer’s (over 47,000 views in many different countries like Canada, South Africa, Germany, France, Mexico, United Kingdom, Netherlands, New Zealand, Japan, China, many countries across Europe, Africa, and Asia. (Seriously, WOW!)
  • What I Learned Growing Up as The Farmer’s Daughter – over 12,000 views

Likes: 34

Comments: 119

Followers: 1,364

Finally, I just want to say THANK YOU. Thank you so much to all of you who shared, liked, and commented over the past year. It means so much that people actually read what you write, and more than anything it has meaning to you! I just can’t believe it has been a year.

Here’s to MANY more years!

As a thank you, I am going to be giving away a VERY special and the BIGGEST prize EVER worth up to $130!!!! To win, please 1.) Share your favorite past blog post, 2.) Share my Fit Farmer’s Wife Page, 3.)Leave a comment on this blog post! I’ll be announcing it this weekend! Good Luck!

Beef, Chicken, crockpot, crockpot recipes

My Tips and Recipes for Harvest

Harvest season is soon upon us, which means fast meals, fast part runs, and pretty much fast everything. I love fall and harvest, but not the busy, fast paced part of it. This year on our ranch, will be extremely busy because the way things are going, soy bean and corn harvest will run together. It’s an early harvest this year, which is okay by me. Then, my hubby will be done sooner, cows will be home in a few months, and time will move more slowly.

  
As a farm wife, every spring and fall is a battle to find fast and easy foods that are filling and make great left-overs. I don’t know how you do it at your farm, but with me working in town full time, I don’t bring food out to the fields. I just make sure I cook enough over the weekends so that, in the evenings if and when Taylor comes in and he is hungry, he has something he can warm up. For the most part, he packs a cooler for his entire day, but he does like something hot late at night when he gets home.

  
That’s why crockpot meals are great! I seriously love my crockpot!! I actually have two, but I could have three or four! Maybe that is a little over kill, but you get the point! So today, I am sharing with you some of my favorite crockpot meals, along with a few tips for us farm wives to survive harvest!

  1. Crockpot Chicken and Dumplings:
  • 2 packages of boneless, skinless chicken breasts
  • 1 can of cheddar cheese soup
  • 2 cans of cream of chicken soup
  • 2 packages of Pillsbury Biscuits
  • Frozen Veggies like corn, carrots, and peas

Put everything in the crockpot starting with the chicken on bottom. Combine soups with frozen veggies and pour on top of chicken. Top with biscuits. Cook on high for four hours or on low for 6-7 hours.

  

  1. Tip One: Plan Ahead. Make sure to have your freezer well stocked with meals that can be reheated in the crockpot. Make sure to have grocery lists ready for unplanned store trips, when you go to town for a parts run. Keep extra snacks, cookies, crackers, and fruit snacks on hand at all times. Put the snacks and other food items in a specific drawer or cabinet so your farmer has easy access to it and doesn’t have to search the house for his Snack Pack Pudding cups! Plan ahead with other things like cleaning and doing laundry! When you have a spare moment, which is probably not too often, get household things done!
  1. Crockpot BBQ Beef Brisket:
  • 3 lb Beef Brisket

For the Rub:

  • 1 tsp. Chili Powder
  • ½ tsp. Garlic Powder
  • ¼ tsp. Celery Seeds
  • 1/8 tsp. Black Pepper

For the Sauce:

  • ½ cup Ketchup
  • ½ cup Chili Sauce
  • ¼ cup Brown Sugar
  • ½ tsp. Dry Mustard
  • 2 Tbsp. Vinegar
  • 2 Tbsp. Worcestershire sauce
  • 1 ½ tsp. Liquid Smoke

Put in crockpot and cook 8 hours on low.

  1. Tip Two: Make time for each other. No matter how busy it gets, always make time for family or an occasional date night, even if that means a combine date! Plan a quick family game night on the weekend or even a home movie night. Something quick and easy, just as long as you are able to spend time together. I know harvest gets crazy and busy, and sometimes both at the same time! It’s important to stay connected as a husband and wife and as a family. It helps everyone work together better and everything run more smoothly!

  

  1. Crockpot BBQ Shredded Chicken on a Bun

 

  • 6-8 Skinless, boneless Chicken Breasts
  • Your favorite BBQ Sauce

Place in the crockpot and smother chicken with bbq sauce. Cook on low for 4-6 hours. Place chicken in electric mixer bowl and mix on low until chicken is shredded. Place on bun and serve with potatoes and corn.

  1. Tip Three: Be prepared for anything and everything to happen. Always keep first aid kits on hand and plenty of band-aids. This is the time of year when so many of us are on the go and it seems like things happen when we are in a hurry and not fully paying attention. Be prepared, you just never know if a paper-cut or a full on stab wound will be coming through your door!

  

  1. Crockpot Mac’n Cheese

 

  • 1-1/2 cups milk
  • 1 (12 oz.) can evaporated milk
  • 1/4 cup (1/2 stick) butter, melted and cooled to room temp.
  • 3 eggs
  • 1/2 tsp. salt
  • 3 cups shredded Italian blend cheese
  • 1/2 pound elbow macaroni
  • Black pepper
  • 1/2 cup grated Parmesan cheese

Grease the inside of your slow cooker with cooking spray.

Combine milk, evaporated milk, butter, eggs, and salt in slow cooker and whisk until smooth.

Add the Italian cheese and macaroni and sprinkle with pepper to taste — stir gently to coat evenly.

Sprinkle the Parmesan cheese on top.

Cover and cook on high for 30 minutes.

After 30 minutes, reduce the temperature to low and cook for 1.5-2 hours, until center does not jiggle and pasta is tender.

Place this cheesy goodness in a bowl and eat like you’ve never eaten before.
Have a wonderful and safe harvest!!

  

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Week One: The Ultimate Reset

I’m a little behind (sorry about that!), because I am currently on day 10, Phase 2 today. So far, everything has been going great! The food has been excellent, with a couple of exceptions so far. I have only “cheated” a couple of times, one of them being yesterday. I only had mashed chickpeas on the menu for breakfast. I still felt really hungry, so I added in some fruit.

Day 1
Day 1

So far, I feel good. Usually in the first week of the Reset, you can feel fatigued, chills, and achy. I felt cold a couple of mornings and a couple times over lunch, I took a cat nap.

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Day 2: Lunch

I like drinking water 30 and taking supplements 30 minutes before you eat. It seems to keep you fuller and more aware of what you are putting in your body while you eat. There have been many times, that I was too full to eat all of what I was supposed to!

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Day 3: Dinner Miso Soup

Thirty minutes before every meal, you drink 12-36 ounces of distilled water with the Mineralize supplement. Also, during different times of the day, you are taking two pill capsules of supplements. The supplements taken, depend on what phase you are in of the reset! In the afternoon, before the snack, you take a supplement that is similar to a wheatgrass shot. It is definitely not my favorite, and it tastes like grass, but I know it is healthy for me and doing it’s job.

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I haven’t wieghed myself or measured myself since my starting weigh in. I don’t plan to until the day after my last day! I know my body is going through tons of changes and the scale could be off due to me drinking almost a gallon of distilled water, daily!

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The other things that I really like are having a pre-planned meal plan for you! I love not having to plan, just have a grocery list and get what I need! It is a time saver, when you spend about 1.5 hours in the kitchen preparing every night! I like my food fresh, so instead of spending the weeking meal prepping, like I normally do, I prep day by day. Some things you can make ahead, like quinoa and brown rice. Or on mornings when I have a fruit bowl, I have the fruit pre-cut and ready to go the night before, so in the morning, I can grab and go!

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I also like the break from doing my workouts, believe it or not! I feel like after doing months of intense workouts, your body needs a much needed break! I thought I would have a ton of extra time at night, but actually I have less! My food prep takes longer than working out did! However, I am looking forward to getting back into things once I am done! I am thinking of doing PiYo again after!

Surprisingly, you get to eat ALOT! Some meals, I couldn’t finish because I was so full! Be prepared to eat TONS of salads! I am only on day 10, but I am already starting to get “salad-ed out”! One way I spice it up each time, is by adding different veggies.

My last day is actually, September 4th, the Friday of Labor Day Weekend. I am taking off work that day, and going in for a massage and facial! My little present to me for finishing strong! It was also part of my birthday present from my hubby, a gift certificate for a spa day! I can’t wait!

xoxo

Happy Monday!

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Sunday Dinner: Team Arise Takeover!!

This Sunday Dinner portion is a little different than most! Over the next few weeks, my Sunday Dinner posts will be taken over by my team members from my fitness team, Team Arise! Including my own coach!

I am so excited to about this new step! I am also so happy to know these ladies! Once thing I love about my new job, is meeting so many new friends and connecting with them! Everyone is so positive and supportive, and we all have common goals! It’s so great to be friends with so many amazing people you can lean on, laugh with, support, and workout with!

For those of you who don’t know, I made a big lifestyle change back in January, to better my health and eating habits! I am currently a BeachBody coach, fit and healthy, have my eating under control, and I am building my own team, and business and I absolutely love it all!

I am happy to announce my first coach and teammate, Hayley! Hayley and I started around the same time! She a sweet person and friend!

Name: Hayley Klees

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Live: Crawfordville, FL

Occupation: Teacher

 When did you start coaching and why?
I began coaching in February of this year (2015). I began as a discount coach drinking Shakeology and doing Insanity: Max 30. I loved the way I felt after every workout and knowing that I had people in my challenge group encouraging me helped out so much! I often times didn’t have a chance to complete my workouts until late in the evenings after work….sometimes even as late as 10PM! However, I didn’t want to be “that” girl in the group that didn’t do her workout so I made sure to get it done!
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What has been the hardest thing about coaching? The easiest?
I would have to say that the hardest part about coaching is getting out of my comfort zone. I’ve always had a Facebook, but never really posted much. However, I soon realized that if I wanted to be a successful coach I had to do things I had never done before which meant posting consistently and starting conversations up with friends that I had not talked to in many years. The easiest part about coaching is motivating others. I’ve been an athlete my entire life while playing volleyball and I am currently a volleyball coach. Encouraging and motivating others is something that I find so much happiness in! Knowing that I can be the one to help someone change their life is a big deal to me!
What advice would you give to new coaches or someone just starting their fitness journey?
Advice that I would give to anyone is to “See Yourself A Year From Now”…whether that is a successful BB coach or someone that wants to lose 20-30 lbs, they both require much HARD WORK and DEDICATION!! Nothing is going to come easy, but don’t get frustrated right away. Everything takes time and if you stick with it, it’ll all be worth it!
Favorite BeachBody Program and Shakeology Flavor?
I would have to say that my favorite Beachbody Program is the 21 Day Fix Extreme! Everything about it is wonderful! My favorite flavor of Shakeology would definitely have to be Chocolate! I am a chocoholic so I love being able to drink chocolate in the morning for breakfast!
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Here are two of Hayley’s Favorite Recipes!
Chicken in FoilIngredients:
– 1 (4oz) raw chicken breast, boneless skinless
– 1 medium potato, sliced
– ¼ medium red bell pepper, chopped
– ¼ medium onion, chopped
– 1 fresh tyme sprig

Step 1: Preheat oven to 375 degrees
Step 2: Season chicken with salt and pepper if desired. Set aside
Step 3: Place potato slices on aluminum foil. Top with chicken, bell pepper, onion, and thyme ; fold foil over and seal edges securely to form a pouch.
Step 4: Place pouch on baking sheet. Bake for 15-18 minutes, or until chicken is cooked through and no longer pink in middle

Savory Italian Turkey Meatballs
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 5

Ingredients
• 1 lb of lean ground turkey
• 1 jar tomato sauce
• 2 eggs, beaten
• 1/4 large white onion, finely chopped
• 1 green pepper, finely chopped
• 2 cloves garlic, minced
• 1/4 bunch of parsley, chopped (or you can use dried parsley)
• 1 tablespoon Italian seasoning
• 1 tablespoon red pepper flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
Preheat the oven to 350 degrees. Mix all the ingredients together in a medium sized mixing bowl. Roll the meat concoction into 1-inch round balls and place on a coconut oil/olive oil/cooking sprayed baking sheet. Heat in the oven for 25 minutes, or until the centers of the balls are pink.

As SOON as you pull the meatballs out of the oven, put them into the bowl with tomato sauce. Let them cool/set in the sauce for about 15 minutes. Serve with sauce and your choice of foods!

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Sunday Dinner: Peach Pie and Lemonade

This Monday morning is much different than most. I am sitting at my kitchen breakfast bar, with my computer and my second cup of frothy coconut oil coffee. It is rainy and I have no where to rush off to. The Today Show is on quietly in the background and cows are mooing in my backyard. My husband is still sleeping and I am truly enjoying the quiet, non-busy, blissful moment.

Today is Memorial Day. I am so thankful. We live in a country where peaceful times like this are still possible. I am truly living the American Dream.

My hubby put in long hours this past week, trying to finish the planting season. On Saturday, I knew he was tired as he only got a few hours of sleep the night before. So, I took the liberty of making homemade peach pie (from the fresh peaches I blanch and froze last summer) and homemade strawberry lemonade to take out with our “tractor date”. And there I was, crammed into the tiny, hard side passenger seat bouncing  across the rough field with warm peach pie and cold lemonade on my lap, and my husband, on a Saturday afternoon. If you’re a farmer’s wife, you know that even though those seats are uncomfortable, you’d do it just to have more than 3.5 minutes with your husband.

Honestly, there is nothing more American than Pie and Lemonade. It is the perfect combination!

Peach Pie

Here’s What you’ll need:

  • 3 Cups Flour
  • 1 Tablespoon Vinegar
  • 1/2 Cup Crisco
  • 1/2 Cup Butter, not fully melted, but very soft
  • 1 Teaspoon Salt
  • 1/2 Cup Cold Tap Water

Preheat oven to 350 degrees. Combine all ingredients and mix well. Dough will be flaky and sticky. Add more water if needed. Roll out and place in pie pan. Cut off excess and save for topping. Place in preheated oven and bake for about 20-25 minutes or until lightly browned.

Combine peaches with 2 teaspoons of vanilla, and cinnamon. Stir and place in baked pie crust. Top with remaining crust. I did almost a doughy, crumble topping! Brush on egg wash (one egg well beaten) and place back in oven for about 40 minutes. Remove pie and sprinkle with brown sugar and cinnamon, place back in oven for about 15 minutes or until done.

Warm Peach Pie

Strawberry Lemonade

Here’s What You’ll Need:

  • 1 Cup Sugar
  • 1 Cup Water
  • 3/4 Cup Frozen Strawberries (No sugar added)
  • The juice of four lemons
  • Water

For larger batches, one cup of sugar for every cup of water.

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Combine sugar, water and strawberries in saucepan and bring to a full boil. Meanwhile, juice the lemons. Once sugar water is boiling, remove from stove and mix in lemon juice. Pour in pitcher and add remaining cold water. Refrigerate until chilled. Add ice before serving.

I decorated my dinning room buffet table with some patriotic décor!
I decorated my dinning room buffet table with some patriotic décor!

Happy Memorial Day!! A big thank you to all our military who have served and fought for our freedom! We are so thankful!

And don’t forget to enter my DOUBLE Giveaway! To enter, click the link at the bottom of my Top Ten Kitchen Picks Post!

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Sunday Dinner: Meatloaf

One thing I love doing is making a recipe my own. Whether it was one of my mom’s or grandma’s or a childhood favorite, I love re-creating it to make it healthier for me to enjoy now! I feel that a lot of times, just because we are eating a certain way (I refuse to say diet, because I am not on a diet, it is my choice of eating and frankly, it is not a diet to me!), we limit ourselves to foods. That should not be the problem! Why don’t we just re-create the healthier, better versions!

This weekend, I was hungry for my late Grandma Sharon’s meatloaf, so I re-created it a healthier, clean version that I will enjoy this week as my lunch! It has no brown sugar topping or unhealthy processed grains. It does have, some nutritious vegtables and proteins to keep you feeling full throughout the day (it would be a great meal to take out to the field for those hardworking farmers of ours!).

It turned out wonderful, and I am excited to share it with you!

Sorry, I didn’t take a lot of pictures, when I was meal prepping on Saturday. This is one of those recipes, I just threw together, so I’ll do my best to explain everything to you!

What You’ll Need: 

  • 1/3 cup, canned mushrooms, chopped finely
  • 1 red or green pepper, chopped finely
  • 2 pounds of lean ground beef, or you could even use 1/2 lean beef and 1/2 ground turkey
  • 1 can of organic, no salt added tomato sauce
  • 2 organic eggs
  • 1 cup of Sharp Cheddar Shredded Cheese
  • 1/8 – 1/4 cup of organic mustard
  • 3/4 of a sleeve of whole wheat saltines
  • 2 Teaspoons garlic powder
  • 2 Teaspoons onion powder
  • 1 Tablespoon Worcestershire Sauce
  • Pepper to taste
  • Extra Mustard and Ketchup for topping (Yes, I know Ketchup is not exactly “clean” or 21 Day Fix approved, but I drizzled a little on top and it was worth the small cheat! I probably used a couple of Tablespoons all in all of Ketchup for the entire loaf, not bad!)

What To Do: 

Preheat your oven to 350 degrees. In a large bowl, combine the meat of your choice, mushrooms, pepper, mustard, tomato sauce, cheese, eggs, crackers, garlic and onion powder, Worcestershire Sauce and pepper. Mix well until all ingredients are combined.

In a large baking dish, (I got mine as a wedding gift from my uncle and aunt off my gift registry from Sur la Table, here is the 2.75 Quart Blanc Round Cocotte), combine the above ingredients. Using your hands, make into a loaf. Then, drizzle the Ketchup and Mustard on top to desire. Place in preheated oven and cook for about one and a half hours or until done. Enjoy!

I like serving mine with a few saltine crackers on the side, almost like a dip! It is so yummy and makes great left-overs! For the 21 Day Fix, one cup of meatloaf would equal 1/2 purple (tomato sauce), 2 reds, 3/4 green, 1/2 yellow, and 1/2 blue.

On a side note,  if you haven’t heard of Sur la Table, it is a great kitchen shop to visit! They have EVERYTHING from linens to bakeware and cookware, to spices! Things that would make excellent gifts for Mom! Right now, they have 20% off one item and free shipping! The promo code to enter at checkout is MAKEHERDAY15. 

Happy Monday!