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I'm Nicole. I am a wife, mother, shop owner on Mackinac Island, and lover of handmade. The little things and little moments inspire me. Follow me on my blog as I write about shop news, my travels, island life and motherhood.
Nicole
xo.

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little luxuries

I can’t believe that the boys will be back to school very soon! They are getting excited to see their friends and I’m getting excited for more structure!

I’ve been on Pinterest lately, looking for some new recipes to incorporate into our meal schedule! Here are a few that I’m going to be making as we head back to school - these look easy and delicious!

This first one is a make ahead breakfast idea, which I love for the busy mornings! 

Greenletes has made these Mushroom Freezer Breakfast Burritos that look amazing! They are packed full of nutrition, which is great! She offers ideas of what to sub out if you don’t like mushrooms, or the cheese she uses, etc! 

Photo from Greenletes 

I love trying new things! This next recipe that I found is Nut Free Cold Noodles from Chelsey Amer's Nutrition Blog. Again, this recipe is filled with protein and nutrition making it an excellent dinner option!

Photo from Chelsey Amer's Nutrition Blog

This final new recipe I’m trying is from Greenletes, again! :) She has so many amazing options, but this one looks especially delicious: Coconut Fried Rice! I can’t wait to try! 

Photo from Greenletes

Have you started thinking about back to school meal prep? If you know me, you know that I don’t meal prep a lot! But these are three recipes that I’m going to try this fall and add to the rotation! They look too good and easy not to try! 

 

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Mongolian Ground Beef Noodles

 

This past weekend, I made this new recipe and we all LOVED it! It was so delicious and incredibly easy.

For the ingredients list you need —

  • 1 lb. lean ground beef
  • 4 tsp minced ginger
  • 6 cloves garlic, minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup of beef broth
  • 1/2 cup brown sugar
  • 6 tbsp hoisin sauce
  • 1/2 tsp red pepper flakes
  • 1/2 tsp black pepper
  • 4 green onions diced
  • Toasted Sesame Seeds

INSTRUCTIONS

    1. In a medium skillet with high sides on the stovetop, brown the ground beef along with the ginger and garlic until beef is cooked through. Use the back of a wooden spoon to make sure meat is broken up well. Drain any fat and return the pan to the stovetop.
    2. While the ground beef is cooking, get a pot of water started for your pasta noodles. Be sure to salt the water well so that your noodles soak up that flavor.
    3. Combine the remaining ingredients -- the soy sauce, beef broth brown sugar, red pepper flakes, pepper, and hoisin sauce in a small dish and pour into ground beef mixture.
    4. Let them saute in the pan for about 3 minutes to allow the ground beef to absorb the flavors.
    5. Once your pasta is done cooking, transfer the noodles to the mixture. Mix thoroughly and allow to cook for a couple of more minutes to allow the sauce to thicken.
    6. Top with green onions and toasted sesame seeds for the perfect noodle dish!

This recipe and picture is from https://jenaroundtheworld.com/mongolian-ground-beef-noodles/. I’m saving it to our recipe book for future, easy meals!

I hope that you try it and love it as much as we do!

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Tortellini Minestrone Soup

One of my favorite soups to make for winter is Tortellini Minestrone Soup! It was so chilly and rainy this past weekend, so it was the perfect meal to warm us all up!

Ingredients:

  • 1 Tablespoon Olive Oil
  • 1 Yellow Onion, Diced
  • 2 Garlic Cloves, Chopped
  • 4 Large Celery Stalks, Diced
  • 2 Large Carrots, Peeled & Diced
  • 2 (14-ounce) Cans Diced Tomatoes with Juice
  • 2 (14-ounce) Cans Kidney Beans, Rinsed and Drained
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 2 Teaspoons Dried Oregano
  • 2 Teaspoons Dried Basil 
  • 4 Cups Chicken Stock
  • 1 (9-ounce_ package cheese tortellini
  • Grated Parmesan cheese

Instructions:

  1. Set a large pot over medium-high heat with olive oil. Once hot, add in the onions and garlic and cook until soft and translucent, about 5 minutes.
  2. Stir in the diced tomatoes with their juice and the beans. 
  3. Season with salt, black pepper, oregano and basil.
  4. Add the chicken stock and bring to a simmer. Cook until the veggies soften, about 10-15 minutes.
  5. Add the tortellini and cook until they float, about 3-5 minutes
  6. Serve the soup with a sprinkling of cheese on top.

This recipe takes just around 50 minutes to make and is so delicious! Tell me, what’s one of your favorite soups to make for winter? 

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cafe deletes

Photo Courtesy: Cafe Delites

There’s no better feeling than knowing at the end of a long, busy day (when you’re going 100 different directions in a limited number of hours) coming home and knowing that you have one of your favorites on the menu for dinner! This family favorite is easy and perfect for the mid-week stressful days.
I make Italian Herb Bruschetta Chicken often in our home. Almost all the boys love it (minus one slightly picky eater!) and best of all, it’s quick and easy! Seriously, it takes only 25 minutes total. Additionally, it’s a healthy option that the entire family will enjoy. I found this recipe from Café Delites, via Pinterest. To view more of my favorite recipes on Pinterest, visit here! 
bruschetta1
Photo Courtesy: Cafe Delites

Without further ado, Italian Herb Bruschetta Chicken:

Ingredients:

Chicken: 

  • (2) large boneless, skinless chicken breasts halved to make 4 fillets
  • (3) teaspoons of Italian seasoning or Italian herbs
  • (2) teaspoons minced garlic
  • Salt to taste
  • (1) tablespoon olive oil, for cooking

Topping:

  • (4) Roma tomatoes, finely chopped
  • (1/4) cup red onion finely chopped
  • (4) tablespoons of fresh basil, shredded
  • (2) tablespoons olive oil
  • Salt to taste
  • (1/2) cup of freshly shaved parmesan cheese

Balsamic Glaze:

  • (1/2) cup balsamic vinegar
  • (2) teaspoons brown sugar 

Instructions:

  1. Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
  2. Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.
  3. Serve immediately with balsamic glaze (optional).

 

Balsamic Glaze: 

  1. (If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

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