Tagged: snacks

I Am A Snack Machine – WIAW #14

Hello, friends. I have a confession to make today. My name is Jen, I am 25 years old, and I am a snack machine.

I can’t help it. This silly baby is growing inside me at a rapid rate annnnnnnnnd all she wants me to do is nom nom nom on everything I see!!

Oh well, at least it’s finally Wednesday!! Huge thanks, as always, to Jenn at Peas and Crayons for making midweek more bearable with her fabulous link-up party!! Don’t forget, tomorrow I will be hosting my very first link up, too!! I shared the deets in last week’s WIAW post, so please check them out! Now it’s time for my What I Ate Wednesday Monday noms!!

Breakfast: Breakfast Monday was a serving of my Scallion & Red Pepper Frittata with a super toasty half of a Wegmans brand whole wheat english muffin with 1 tbsp of smart balance and decaf tea. Scrumptious!

frittataSnack: My first (of many) snacks on Monday was an ounce of pepper jack cheese on 6 triscuits and a clementine. Gosh I effing love cheese. We bought a food scale over the weekend to help with our portion control and apparently, I already portion control like a boss!! My first attempt at slicing an ounce of cheese was PERFECT! Woot! (It’s the little things in life, right?)

cheese and crackersLunch: I’m really trying to do what I can to get my veggies on this week. This weekend was certainly not the healthiest (such is my life lately) so I’m trying to make sure that during the week I’m a good girl and eat some salad. So I did! It was spring mix with orange and yellow bell pepper, red onion, tomatoes, and cucumbers with a tiny bit of balsamic and olive oil. I also had two of my Turkey Meatloaf Muffins that I prepped over the weekend! They’re super moist and delicious – though they probably would have been a little better if I added some salt when I made them. Oh wells! Next time, Jen!

meatloaf muffinsSnacks, Snacks, Snacks: Boy do I snack a lot lately. Not gargantuan amounts of food, clearly, but in the afternoon I feel like I’m almost always munching on something. First,  I had 4 of these little banana protein bites I made! They are essentially the same thing as my banana oat protein bars, only I ground the oats into oat flour and didn’t use any baking mix and added 1 tsp baking soda instead. And I made them in a mini muffin tin so they are perfectly snackable. These little guys are sooooo delicious and addicting and have 3g protein each!! Johnny loves them, too, which makes me sooooo happy!! Maybe an hour later I had an apple. I was so hungry I almost forgot to snap a picture, which is why there are a few bites taken out of it. OOPSIES!! Then about 30 minutes later I had a handful of raisins, and another 30 minutes or so later I had some carrots and roasted garlic hummus! SNACK MACHINE!

protein muffins


Dinner: I’m doing quite well sticking to my meal plan so far this week! Monday night we had a pretty late dinner, actually, because Johnny and I had to attend out Baby Pre-Hospital-Admission class right after work. In addition to filling out a bunch of paperwork now (so we don’t have to do it when I’m in labor) we got to learn about car seat safety and shaken baby syndrome. Not gonna lie… was noooot expecting that. It was a little heavy for me. But ya know, I took no shame crying about it in a room filled with other pregnant women! Even Johnny was like “Welp – I guess we’re never letting anyone else watch our baby…ever.” Heh. We’re also taking a Child Birth Prep Class in March, a Breastfeeding Class in April, and a Baby Boot Camp Class! I’m really looking forward to learning more. But ya know…that has nothing to do with my dinner…which is why we’re here after all, yes? Dinner was Minestrone Soup (based on the recipe in the link – minus the ravioli) with the other half of that english muffin from the morning rubbed with some garlic with some melty mozzarella on top. In lieu of dessert, but needing something sweet like the crazy preggo I am,  I opted for a peach mango sparkling juice to go with my dinner. By the time I ate, cleaned up, and got our lunches together for Tuesday it was 9:30 annnnnd I was sleepy. So I put on some pjs, snuggled with Q and my book (reading Allegiant right now) and fell asleep by 10!

minestroneSigh. I’m so irritated by the lighting in our kitchen. I’ve been meaning to construct a light box to improve my photos at home. Granted, I take my WIAW pictures on my camera phone for ease and the ones I take with my camera come out much nicer. But the perfectionist in me is always super annoyed when I see how nice all of my daytime pictures come out and how my dinner ones always look like butt. #FoodBloggerProblems.

What are some of your most obnoxious #FoodBloggerProblems?!

Are you reading anything good right now? I would LOVE a few recommendations! 

Do you food prep and meal plan? Send me a link to some of your ideas!!

Don’t forget my Real Food Recipe Roundup starts tomorrow!! I hope you’ll join me!!!


Super Snacks

Hey ya’ll!

I hope you got to enjoy the Beyonce concert over the weekend.  I know I did!

Clearly the Super Dome was NOT ready for her jelly.

I understand what that’s like. Heh. Seriously though… I’ve caused a power outage by being too bootylicious….


That never really happened…


But I do I love Beyonce.

She’s my friend Adrienne’s spirit animal.

You think I’m joking about that…but I’m not.

Alright, alright that’s enough crazy talk for one day. Let’s move on to what’s actually import at here now, shall we?


Now of course, snacks like the recipe I intend to share with you can be enjoyed whenever you see fit. There are certain ones that I save for special occasions and gatherings – like the Super Bowl for example! This is the case for several reasons:

  1. These snacks would be less super and special if you served them all the time.
  2. These snacks will make you super popular among all of your friends, family, and consumers of said snacks. You don’t want people knocking down your door for them all the time.
  3. These snacks are not all that healthy and, as such, should be enjoyed in moderation. (If – ya know – you’re into the healthy sorta thing.)

Two of my personal favorite snacks for special occasion/sporting event and the like are pigs in a blanket and jalapeño poppers.

Pigs in a blanket, because, well, they’re adorable! The crispy-flaky-pastry-crust wrapped around the savory little hotdog is such fun! I have a hard time resisting mini things in general and pigs in a blanket are no exception!

Jalapeño poppers are another one of my most favorite things. I love spicy things. I love cheesy things. Together – ugh – haha – I start to have a hard time with the whole “moderation” thing. Personally I prefer cheddar poppers to cream cheese ones…but I wouldn’t say no to either!

What I’m about to present to you is one of my favorite recipes I’ve ever made ever ever ever.  It’s the love child of the pig in a blanket and the jalapeño popper…and it’s totally flippin delicious. I call them…


  • 1 pack of your favorite hot dogs (8 dogs – big guys! DO NOT use mini dogs for this recipe unless you have LOADS of patience. I don’t.)
  • 2 tubes of crescent roll dough (I always use the Pillsbury Reduced fat ones – because why not reduce the fat where ya can…ya know?)
  • 1 8 oz package of cream cheese, softened (Again…I use reduced fat…do whatever makes ya happy!)
  • 1/2 cup shredded cheddar cheese
  • 3/4 cup picked jalapeños, chopped (Jarred or canned. Whichever you can find. I’ve used fresh peppers before, too. It’s delicious either way. I’d only use about 3 fresh peppers.)
  • 2 cloves garlic, chopped

Preheat the oven to 375 degrees.

In a large bowl, combine the softened cream cheese with the cheddar, jalapeños, and garlic until everything is thoroughly combined.
It will look something like this.


Take your hot dogs and cut a deep slit from one end of the dog to the other, being careful not to slice it completely in half.


Using a spoon (or your hands…or both) fill each slit with the cream cheese mixture.
It’s kind of messy, and it’s okay if they’re overflowing a bit!

stuffeddogs(That photo…not all that appetizing looking…but I urge you to proceed!)

Pop open your crescent roll dough (1 tube at a time) and separate your triangles and slice each in half (You should get 16 out of each tube).
Cut each hot dog into quarters, being careful not to squeeze out too much filling!

To construct your piggy poppers, take one quarter of a dog and place it – cheesy side down – onto on of your crescent wrappers.
Try to stretch the dough around as much of the dog as possible and roll it up.
Place seam side down on a baking sheet and repeat until all of your dogs are wrapped.

Place in the preheated oven at and cook until golden brown – about 12 minutes.


PATIENCE now, my friends, as the cheesy filling is super hot right now.
Let cool for about 10 (okay, who am I kidding, more like 5) minutes before


 These guys right here…they’ll change your life. One delicious bite at a time.