{ Homemade Vanilla Creamer }

Ohhhh creamer, I love it so much.  I get so excited when Fall and Christmas roll around because I know that all the limited edition creamers will be hitting the shelves.

One thing I don't get excited about is the price.  These creamers can be quite pricey at times.

Of course you can forego the creamer in your coffee, but I'm a creamer kinda gal, I have to have a little splash of somethin' somethin' in there.  My favorite is plain old vanilla, but I also love caramel, cinnamon, girl scout cookies and hazelnut and creme brulee....see my problem???

If you only know just how easy it is to make these at home, you would never buy another at the store, and hey, if you keep a couple cans of sweetened condensed milk in the pantry, you will never run out.

So here you go, easy peasy creamer.

Homemade Vanilla Creamer

1 can (14 oz) sweetened condensed milk
1 and half cups of milk (can be skim, low fat, vitamin D, whatever)
Vanilla extract

Mix everything in a mason jar, shake it up well, and pop in the refrigerator.  It keeps for about 2 weeks.

How easy is that???

Kick it up, kick it down, change the flavoring, it's up to you.

Here are a few you can try:

Vanilla extract
Vanilla extract with a teaspoon of cinnamon
Almond extract
Cocoa
Coconut Extract
Pumpkin Pie Spice

{ Nando's Peri Peri Chicken }

I grew up in South Africa, as many of you know.  One of the things that I also grew up on, was the amazing taste of Nando's Chicken.  Oh my word, I can't begin to tell you how excited I would get when my parents would say that we were getting Nando's for dinner.

The minute you would walk into the Nando's Restaurant, you were hit with the delicious aroma of flame grilled chicken.  I remember we would get a whole chicken, plus fries and a salad and it was like the highlight of my week.  So good.

Since moving to the USA 16 years ago, I have not had any and I've missed it so very very much.  I do know that Nando's has a few restaurants here in the States but they are nowhere near where I live, unfortunately.

A few weeks ago I got an email asking me if I would be willing to try out some Nando's Sauces.  I swear, if you had to see my expression you would have thought someone just offered me a million dollars.  LOL

I immediately said yes and waited *impatiently* for them to arrive, which didn't take very long.

The perfect time for me to try it the out, came when the World Cup game between Portugal and USA aired.  I invited my family over, because they too are huge Nando's fans, and we had a barbecue out back.

We used two chickens, and one with slathered on the Nando's Medium Sauce, the other we used the Garlic Sauce.

My word, these were to die for.  We didn't even really eat anything else that was cooked that, we dug right into the chicken and devoured.  My husband and kids were in heaven, my brother and sister in law, niece and nephew and I were transported back to South Africa with just one bite, and everyone agreed that this was the best grilled chicken EVER.

I don't really know what else to say about this other than TRY it.  Do yourself a favor and get some of the Nando's sauces, you will love them.

Best thing is that even though they are renowned for their amazing chicken, these sauces can also be used for seafood and meat.

I had one jar left and decided to throw something together for dinner.  I didn't use a recipe, just marinated the beef in the sauce, then fried it on the skillet with some tomato sauce, onion and garlic.  Made a nice gravy with it and then added in some rice.

It was AMAZING, so delicious and had a nice kick to it.

All this to tell you that you have to buy Nando's sauces, and you have to cook with them, and if you can, you have to visit a local restaurant.  If you're in Washington D.C, Maryland and Virginia, be sure to check them out, for locations look here.

Thank you so much to Nando's for providing me with samples of their amazing sauce. 

{ Cilantro Lime Rice with Saucy Mexican Chicken }

This past week seems to have had a theme, Mexican.  I go through stages where I crave certain kinds of food, whether it be Mexican, Italian, Portuguese or Chinese.

One of the meals I made this past week, was this easy and delicious Saucy Mexican Chicken, and guess what?  It's in the crockpot so even better.

To go with it, some Cilantro Lime Rice which I love.

Saucy Mexican Chicken
Source:  Kraft
4 servings - 320 calories

4 small boneless skinless chicken breasts (1 lb.)
1 cup TACO BELL® Thick & Chunky Salsa
1 can (15 oz.) black beans, undrained
1 cup KRAFT 2% Milk Shredded Cheddar Cheese


COOK chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.

ADD salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).

TOP with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Now for the rice, I first tasted Cilantro Lime Rice at Chipotle and I immediately fell in love. Thankfully, one of my favorite healthy blogs out there, Skinny Taste, had just the right recipe for me and even my *plain rice* loving boys, love it.

Cilantro Lime Rice

Source: Skinny Taste

Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 5 pts

Calories: 201.0 • Fat: 3.4 • Carbs: 37.4 • Fiber: 0 • Protein: 4.0 g

1 cup extra long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
3 tsp vegetable oil



In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

{ Cinnamon Sugar Tortillas with Whipped Cream and Caramel }

This is one of the easiest desserts to make, and you can keep it simple or jazz it up however you wish.  I don't make it often, matter of fact it came about as I tried to recreate something similar I had at a Mexican restaurant.

Cinnamon Sugar Tortillas with Whipped Cream and Caramel

6 inch Flour tortillas, cut into wedges
cinnamon sugar
low fat whipped cream
caramel sauce

Cut the flour tortillas into wedge, I just cut each into fourths so we can have bigger wedges.  Lay them on a baking sheet and spray them with cooking spray.

Bake at 400 F oven for about 7 minutes or until crisp and brown.

Top with cinnamon sugar, a dollop of whipped cream and a drizzle of caramel sauce.  You can also omit the caramel sauce and just sprinkle the whipped cream with a little more cinnamon.

They are SO yummy!

{ Turkey and Vegetable Tostadas }

I've started a Walk it Off in 30 Days Challenge, and with it a healthier menu.  I was never one to completely diet because I love food, so I have to find ways to make what I eat healthier with the addition of fruit and vegetables to my day.

When you menu plan, it makes it that much easier to include those healthy items.  I am basically still cooking all of our usual foods, just adding either salad or vegetables with each meal, and doing lots of fruit smoothies as breakfast and snacks.

The recipe I'm sharing today is a great one, it's low calorie and delicious, plus, you have Zucchini in there which is a good way to get the kids to eat their vegetables.

Turkey and Vegetable Tostadas

Source:  Kraft

6 flour tortillas (6 inch)
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix, divided
1 lb. ground turkey breast
4 tomatoes, chopped, divided
1 cup chopped zucchini
1/2 cup water
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1-1/2 cups shredded lettuce
3 Tbsp. chopped fresh cilantro


HEAT oven to 400°F.

PLACE tortillas in single layer on baking sheet; spray with cooking spray. Sprinkle with about 1 tsp. taco seasoning. Bake 6 min. or until crisp and lightly browned.

MEANWHILE, cook turkey in large skillet sprayed with cooking spray on medium-high heat 4 min. or until done, stirring frequently. Add 1 cup tomatoes, zucchini, water and remaining taco seasoning; simmer 5 min., stirring occasionally.

SPOON turkey mixture onto tortillas; top with cheese, lettuce, remaining tomatoes and cilantro.