Marissa Mace

A home decor and lifestyle blog

Ninja Creami Milk & Cookies Recipe

Ninja Creami recipe

If I was ever stranded on an island and had to pick one “meal” – it would be a close tie between pasta and ice cream. Yes, that is how much I love ice cream. But since being on a new health journey and leveling up the foods and ingredients I eat – I’ve been turning to our new Ninja Creami to make homemade, high-protein ice cream.

And since being gluten free, my favorite pint size ice creams with nuggets of cookies and toppings (looking at you Ben and Jerry’s) aren’t gluten free. So I took the opportunity to marry my two favorite healthy food swaps – Siete Foods Chocolate Chip Cookies and Slate Milk.

Both are gluten free, grain free and have incredibly clean ingredients. Seriously, go check both of them out. We have a monthly subscription of Slate. Each month we order Vanilla and Classic Chocolate. BEST protein drink we’ve ever tried.

When you mix Slate and Siete Cookies together into an ice cream – whoa!

Of course, I had to share this recipe with you guys! If you have a Ninja Creami – make this ASAP! Here’s the model I have in case you’re looking to add one to your kitchen arsenal. I love that this recipe is high-protein and big in flavor.

Here’s how to make it:

  1. Pour 1.5 can of Slate into the creami container. I used the French vanilla.
  2. Add to freezer for 24 hours.
  3. A little difference, but I used the milkshake setting – 1 time.
  4. Take the creami out add more Slate or your favorite milk.
  5. Respin on milkshake
  6. Add the @sietefoods chocolate chip cookies
  7. Spin on the “mix in” setting

Ta da! It’s almost like a milk and cookies frosty 👌🏻 Enjoy!

Shredded Beef Tacos Recipe

Easy, delicious and family approved? Meet your new favorite slow cooker recipe! These shredded beef tacos are my family’s new favorite dinner. And, they’re busy mom approved because you can leave in the slow cooker and 7 hours later they’re ready.

With the kids about to start up spring sports and our evenings getting extra busy, we rely so much on easy dinner recipes. This slow cooker recipe is one you’ll want to save and share with all your friends!

This makes a great Sunday night dinner so you have leftovers for the week. That worked really well for us the first time we made these beef tacos. Truth be told, we ate these tacos two nights in a row. We loved them so much!

Alright, lets get to the recipe! I hope you enjoy and it becomes a family dinner go to!

INGREDIENTS  

  • 3-5 pound Chuck Roast
  • Salt and Pepper
  • 1 tbs avocado oil
  • 7 oz can of Chipotle Sauce
  • 1 cup of Beef Broth
  • 1 tbs Garlic Powder
  • 1 tbs Onion Powder
  • 1 tbs Cumin
  • 1 tbs Chili Powder
  • 1 tbs Oregano
  • A pinch of Nutmeg
  • Corn Tortillas
  • Shredded mozzarella cheese
  • Pico De Gallo for topping
  • Sour cream for dipping (optional)

INSTRUCTIONS 

  • Season both sides of your roast with salt and pepper
  • Add the avocado oil to a skillet over medium to high heat. Sear the roast on both sides. Remove it from the pan and place it in the bottom of your slow cooker.
  • Mix all of the seasonings and sprinkle them all over the roast. Then add the chipotle sauce (you’ll want it in a paste form so you may need to blend it real quick) and beef broth. Cover and cook on high for 6-8 hours or low for 7-10. We usually cook it on low for 7 hours.
  • Once the meat is cooked, remove it from the crockpot and shred it up.
  • Dip the tortillas in the juice leftover in the crockpot and add them to a skillet on medium heat. Add a generous amount of cheese and shredded beef on each tortilla. Fold in half and cook until golden brown and crispy.
  • Fill with your favorite toppings and enjoy! We like to add pico de gallo!

The BEST Enchilada Sauce & Recipe

I’m picky about my Mexican food… it’s a blessing and a curse. So, when I make a recommendation, you know it’s going to be GOOD.

Growing up in a vibrant and delicious Mexican household, I enjoy the best homemade Mexican food made by my mom and grandma. One of those routine dinner favorites was enchiladas. Typically they made green enchiladas – plus those are my favorite over the ones with red sauce. Over the years, I noticed both my mom and grandma added one special ingredient to their green enchilada sauce…

Enchiladas were one of the first meals I ever made for my husband. It was an instant hit! He asked me, “what did you add to the sauce?” He later shared his rave reviews of my enchilada recipe with his coworkers. They then made them at home and said they were never making enchilada sauce any other way.

For me, enchilada sauce should be creamy and flavorful. That’s why I add a dallop of sour cream (or Mexican creama) to my green enchilada sauce. It does a couple of things: it adds creaminess and will mild any spiciness the sauce might have.

Now as a mom who works full time and has to make a quick dinner the entire family will enjoy – enchiladas have become a week night staple. Here’s my recipe and the products I use to make delicious enchiladas!

What you will need:

  • 1 can of green enchilada sauce (I use Siete Foods or La Victoria Green mild enchilada sauce.)
  • Corn tortillas or Siete Foods Almond Flour tortillas
  • One pound of shredded chicken
  • Shredded Colby Jack cheese
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cumin
  • 1 teaspoon of salt
  • Pepper to your liking
  • 2-4 tablespoons of sour cream

How to make them:

  1. Preheat oven to 350 degree.
  2. In a large bowl, combine cooked shredded chicken with the garlic, cumin, salt and pepper to taste.
  3. Warm the tortillas in a microwave for 30 minute (I use a microwave tortilla pouch) until they’re warm and pliable.
  4. Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and a generous pinch of shredded cheese. Roll them tightly to close and place in a large baking dish seam side down.
  5. Pour the enchilada sauce over the tortillas and then top them with the remaining cheese. I like to save a little sauce on the side to pour once served on a plate.
  6. Bake for 20 minutes, until cheese is melted and bubbly. Serve.

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