SAFATalks

HELLO YOU FABULOUS FOODIES! I’m back this week with a special themed food night!

So I love Mexican cuisine more than any other foods out there, and I thought with the long weekend coming up, why not make a fiesta night for you and your friends? Today I’ll teach you how to make Slow-Cooker Chicken Fajitas, Jalapeno Popper Dip and My Classic Nachos!

Slow-Cooker Chicken Fajitas

Now these can be done however you like, with whatever you like, as long as you follow a few ground rules. For mine, I used two chicken breasts (I was only cooking for myself), red and yellow peppers, red onion, green onion, mushrooms and tomatoes! To make them here is what I did:

1. Put some olive oil at the bottom of the crock pot
2. Cut all the veggies into big pieces and put only half on top of the oil
3. Seasoned the veggies with salt, pepper, fajita seasoning and chili powder
4. Placed the chicken breasts over the veggies
5. Seasoned it the same as the veggies!
6. Put the rest of the veggies on top of the chicken
7. Season again
8. Cook on high for 4-6 hours

Once the chicken and veggies are cooked, you will want to take two forks and pull apart the chicken so it becomes shredded! After that, just let it sit in the crock pot for another 5 minutes!

Jalapeno Popper Dip

This dip is a crowd favourite for those people who like something with a little kick in it! Also really easy to make with only 6 ingredients and not a lot of cook time. I took my initial inspiration from this recipe by tasteofhome.com: http://www.tasteofhome.com/recipes/jalapeno-popper-dip.

You will need:

• 2 packages of cream cheese
• 1 cup of mayonnaise (whatever brand, it doesn’t matter)
• Chopped green chilies (amount depends on how much heat you desire)
• Chopped jalapeno peppers (^^)
• 1 cups of Parmesan cheese
• 1 cup of any other cheese of your choice (I use cheddar)
• Olive oil!

So now what you want to do is mix up everything but the Parmesan cheese! Bake at 350 degrees for 15 minutes, throw the Parmesan cheese on top and bake for another 10 minutes!

You can customize both these recipes to your tastes and the amount of people you are feeding! (No shame if you eat the entire things yourself, because I know I do).

Happy eating!! 🙂

HELLO ALL YOU FABULOUS FOODIES!!

For this Thursday, I’ve got something a little different for you: A FOOD PLAN!

This is something I’ve used as a student to make sure I’m not wandering around buying whatever I want at the grocery store. This is also a good way to ensure you are eating healthy as a student by filling your fridge with all this yummy stuff!

One big tip I have while using this list is:

1. DON’T SHOP HUNGRY

This will make you more tempted to hangout by the junk food aisles and we all know how that ends……..

By all means, get yourself some treats 🙂  but make sure you also visit the fresh food aisles!

WELCOME TO MAD FOODIE

Hi savvy savers! My name is Brynn and I am a summer student at the Student Awards and Financial Aid office. Every Thursday I will be posting all things food :). From recipes to grocery tips, I’ve got it all!

Today we’re going to start off with easy breakfast muffins! These can be made at night, or on the weekend in big batches, and then frozen until you need them!

The original recipe is from Buzzfeed which has a step-by-step guide & videos !

Here’s how I’ve switched the recipe around for my own preferences 🙂

– I always put more cheese than they recommend (I love it!!)
– I sometimes will use feta cheese instead of cheddar cheese to put on top for a two cheese option!
– I don’t always use 7 eggs; I will make some of the muffins without the egg inside the middle to switch it up a bit
– I also usually make a double batch of these and freeze half of them for the next week or when I’m super hungry 🙂

If you’re vegetarian, you can always swap out the meat in the middle and put some veggies in there! I’ve done this with spinach and mushrooms before! Mmm!!

These muffins are the best for on-the-go mornings and can really be switched up with whatever you like!

See you next Thursday!