Very Berry Oatmeal Muffins and Valentine’s Day Themed Giveaway!

Very Berry Oatmeal Muffins on The Tasty Fork

Yay yay yay!! I can’t decide what I’m more excited about — healthy breakfast muffins or my 1st giveaway!? Let’s start with the muffins…

I hope all of the new year’s resolutions you’ve made to eat better are still on your mind… if not, no fear, these muffins are pretty good for you but they don’t taste like light muffins. We’ve all tried a store bought “”light” muffin, right?? I’m sure after your first bite (you might have gagged) and then threw it straight into the trash. This has been my experience… I’ve tried multiple light muffins from the grocery store, all have the same result. I guess I’m easily fooled by cute packaging.

Very Berry Oatmeal Muffins @ The Tasty Fork

My breakfasts lately have been smoothies, so I wanted to switch it up & still keep it healthy. Muffins are the perfect breakfast when you need eat something while running out the door. Adding oatmeal to the muffin batter makes it a bit more dense and provides texture. I love using a mix of berries instead of just the usual blueberry. Since it’s January in Chicago, I used a frozen cherry berry medley from Trader Joe’s. It had cherries, blueberries and blackberries. So good!

The Tasty Fork Very Berry Oatmeal Muffins

If you’re looking for a healthy, good muffin – give them a try!

Very Berry Oatmeal Muffins

  • 1 2/3 cups quick-cooking oats
  • 2/3 all-purpose flour
  • 1/2 cup whole-wheat flour
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 16 oz frozen berry medley
  • 2 tablespoons all-purpose flour
  • Cooking spray

Directions:

  1. Preheat oven to 400 degrees. 
  2. In a food processor, add oats and pulse until it’s like a cornmeal texture.
  3. Add oats and all dry ingredients (up to salt) into a large bowl. Mix well.
  4. In a separate bowl, add buttermilk and the rest of the liquid ingredients (through eggs.) Pour into the dry ingredients. Stir until moist.
  5. Combine berries with 2 tablespoons flour. Add berries and fold into batter. Spoon batter into 24 muffin cups coated with cooking spray. Bake 20 minutes. Remove from pans immediately; place on a wire rack to cool. Store in an airtight container.

Inspired by Cooking Light

The Tasty Fork Giveaway Valentines Day C&B

Besides having a love for muffins, I LOVE Crate & Barrel! They always have the cutest stuff. I think I registered for every item in the store when I got married. The C&B catalog arrived the other day and they had adorable Valentine’s Day decor. I promised once I was done with my blog design makeover, I’d celebrate with a giveaway. Today is the day!! Here is what you could win:

* 4 (14 oz) Valentine’s Day Mugs

* 4 Dessert Plates

* Set of Valentine’s Day Dish Towels

 

a Rafflecopter giveaway

*** The giveaway will run until Sunday (midnight) and is open to those who live in the United States. GOOD LUCK!!!

Follow Friday – {I Love} My Disorganized Life

Happy Friday!! I’ve got a give away going on next week. It’s my very first and I can’t wait to share with you what I’ll be giving away. Be sure to come back on Monday and enter for some prizes!!

I’m so happy to be sharing with you a great blog follow. Rachel from {I Love} My Disorganized Life is one of the sweetest people I’ve had the opportunity to blog with and I’m so happy she’s my friend! (awwwe!) She writes in such a light hearted way, it’s hard to believe she’s been married for over 20 years, has kids AND grand kids. We’re both trying to figure out this blog world together and she’s doing an amazing job! Besides blogging about desserts and crafts, Rachel co-hosts a link party every Wednesday called Wicked Good Wednesdays. You should check it out!

I’ve bent the rules for my Dear Rachel and besides recipes, I’ll also be sharing her craft tutorial posts. I’m not crafty but I know some of my readers like to go on a shopping spree at Hobby Lobby, so I hope you like ones I selected. Here are 5 of my favorite blog posts from {I Love} My Disorganized Life.

1. Mixed Up Caramel Turtles

Crazy Mixed up Turtles text

Rachel posted this recipe the day after Thanksgiving. I immediately forgot about all of the food I ate the day prior and made these turtles. Excellent & tasty!!!

2. Infinity Scarf

Infinity Scarf 2.png

I’m totally obsessed with scarves!  If I ever become crafty, I’m totally following Rachel’s tutorial and making my own.

3. Blue Ribbon Pumpkin Muffins

Pumpkin Muffins text

Muffins are the best morning treat and this is Rachel’s favorite muffin recipe. It’s a must make in my book!

4. Spiral ToteStep complete text

Pick up your favorite fabric and make yourself a tote! (and make one for me, too!!) Rachel has step by step directions so you’ll know what to do.

5. S’more Chocolate Chip Cookies

s'more cookies 3 text

S’mores aren’t just for camping. I’d love to eat some of these cookies with a big glass of milk and watch some movies!

Are you a new fan of {I Love} My Disorganized Life?? You must head over to her blog and see all of her posts. I love how Rachel takes the time to respond to every comment, so if you like something, let her know!  You can stay up to date with Rachel and her blog by following her on social media.

Have you missed my past #FollowFriday posts? No fear, I have a pin board with all of the past blogger’s recipes for easy reference. How can you be my Featured #FollowFriday Blogger next week? It’s easy! All I have to know is know about you! Make comments on my blog, get active in Link Parties or take drool worthy pictures. (I’m easily distracted by yummy looking food!) If you are featured, all I ask is for you to tell you fans & followers you were featured on The Tasty Fork. I’ve got a #FollowFriday button on the right sidebar if you’d like to add it to your featured list.

Have a great weekend! See you on Monday!

Sriracha Turkey Meatloaf

Sriracha Turkey Meatloaf recipe from The Tasty Fork

For all of my Sriracha and spice lovers, you’re gonna love this recipe…

I’ve been making my version of this meatloaf recipe for a couple of months. Sorry I’ve been greedy and not sharing it with you. This isn’t your everyday meatloaf recipe but trust me, it’s really good!! It’s a bit healthier — I used ground turkey instead of beef & pork. I know ground turkey can get dry pretty easily but I’ve added sauteed onions and mushrooms to the meatloaf mixture to keep it juicy. By adding soy sauce and sriracha to the mixture and the glaze on top, it gives this meatloaf a great Asian flare.

sriracha turkey meatloaf I the tasty fork

If you don’t like spicy foods or can’t find sriracha, you can leave it out. I think the recipe will still provide a lot of flavor and you won’t have many leftovers. :)

If you do have leftovers, it warms up great! I can only imagine what a wonderful spicy turkey meatloaf sandwich this would make. I would’ve tried that for lunch today but we’re all out of bread in our house. DOH!

Tomorrow’s blog post will be back to my usual Friday thing — #followfriday. I can’t wait to share with you one of my favorite blogging buddies recipes AND crafts. (Yes, crafts!!)

If you haven’t subscribed yet to The Tasty Fork, you’re going to want to so you won’t miss my 1st giveaway!! It’s going on next week, so sign up to get my blog updates via email or like me on facebook to stay up to date!

meghan sig

Sriracha Turkey Meatloaf

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Salt & pepper
  • 8oz sliced mushrooms
  • 1 lb ground turkey
  • 1 cup panko bread crumbs
  • 1.5 tbsp reduced sodium soy sauce
  • 1.5 tbsp sriracha
  • 1 egg, beaten
  • 1/4 cup parsley, chopped
  • 1 tbsp worcestershire sauce
  • Cooking spray

Glaze Recipe

  • 2 cups ketshup
  • 1.5 tbsp soy sauce
  • 1 .5 tbsp sriracha
  • 1 tbsp brown sugar
  • 2 tbsp dijon mustard

Directions:

  1. Preheat oven to 350 degrees.
  2. In a saute pan, add oil and when it’s at a medium heat, add onion, garlic and mushrooms. Season with salt & pepper. Saute until onions are soft, about 8 minutes. Let the  veggie mixture cool off for 5 minutes.
  3. Add the veggie mixture, ground turley and the next 6 ingredients to a bowl. Mix the meatloaf with your hands. Spray a medium size casserole dish or broiler pan with cooking spray. Form meatloaf into a 9×5 inch rectangle.
  4. To make the glaze, add all of the ingredients and stir until smooth. Taste and add more sriracha or soy sauce if needed. Top glaze over meatloaf. Cook in the oven for 40-50 minutes or until the internal temperature of the meatloaf is 180 degrees. Let the meatloaf set for 10 minutes before serving.

The Tasty Fork Sriracha Turkey Meatloaf

Inspired by Cooking Light

Feta Dip with Fresh Herbs & Lemon

Feta Dip with Fresh Herbs and Lemon via The Tasty Fork

It seems like ages ago, but before Christmas, I went to a Holiday Theme Pinterest Party. Being a total pinning addict, this was such a fun party! Everyone made something to share and the recipes had to come from one of your pin boards.

I asked for help from my readers about their favorite party food pins. My friend, Maddie, gave me a great recipe from one of her pin boards. She said it’s always a huge hit anytime she’s made it. It’s super easy, no cooking required and it’s transportable.

I did make a couple changes to the recipe. I used reduced fat feta cheese (you can’t taste the difference!), replaced dried herbs with fresh oregano, parsley & basil and topped the dip with fresh lemon juice.

The dip was a huge hit! It was almost like a Greek style bruschetta since we ate it with bread. It’s definitely something I’ll be making again!!

meghan sig

Feta Dip with Fresh Herbs & Lemon

  • Extra virgin olive oil
  • 1lb Reduced fat feta cheese (buy it in a block, not crumbles)
  • 3 -4 Roma tomatoes, diced
  • 10 Green onions, chopped
  • 2 tbsp Parsley, chopped
  • 1 tbsp Oregano, chopped
  • 1 tbsp Basil, chopped
  • Red pepper flakes (optional)
  • Salt & Pepper, to taste
  • 1 lemon, juiced
  • 1 baguette, sliced

Directions

  1. In a large platter, pour olive oil. (it should cover the bottom of the platter.)
  2. Crumble feta cheese over platter. Add tomatoes, green onions and herbs. Mix everything together.
  3. Taste. Add red pepper flakes, salt & pepper.
  4. Top dip with lemon juice.
  5. Serve with bread. I bought a french bread baguette from the bakery section at my local grocery store and that was perfect with this dip!

Inspired by Clover Lane

Kiwi, Kale & Apple Smoothie

Kiwi Kale Apple Smooth The Tasty Fork

Hi Everyone!! I’m so happy to back and sharing recipes with you. My bloggy break was a little longer than expected. My mother in-law passed away right after Christmas and I wanted to spend as much time as I could with my husband’s family. As tough of a time it was letting her go, we still managed to have fun as a family. We went to the movies, joined a gym, hosted a New Year’s Eve party and ate a ton of food.

I spent a lot of time with my sister in-law, Janet, during the past few weeks. She truly is one of my favorite people. She’s enthusiastic about everything and has such a great spirit! We probably stimulated the Fort Wayne economy with our daily shopping trips. (We both love shopping malls but rarely get to them since we live in big cities.) On one of our shopping trips, Janet was tempted to buy a Vitamix blender. This is partly my fault; I’m obsessed with mine and always talk about how much I love it. After not being able to find a juice bar in Fort Wayne, Janet was more than ready to buy it but her inner spending demon told her just to wait. Good Girl — because when she returned to Hoboken, Santa had left her a Vitamix underneath the tree.

I got home from Fort Wayne on Saturday and one of the first things I needed to do was make some healthy smoothies for the week. Only eating one food group (casseroles!) for the past 2 weeks, my body needed to get back to healthy eating. And since everyone is still into their New Year’s resolutions, I thought posting a green smoothie recipe would be great!

photo (24)

Did you know you need 9 serving of fruits and vegetables a day?? 9!!! It seems pretty overwhelming. But when you drink your fruits & veggies, it makes it a lot easier. This Green Smoothie is vibrant in color and rich in healthy foods. It tastes great!! I like to make large batches and store individual servings in the fridge so I always have some on hand. This smoothie will keep in the fridge for 3 days in an airtight container.

Head to your produce isle and stock up on your produce. Getting your 9 servings of fruits & veggies just got easier.

meghan sig

 

Kiwi, Kale & Apple Smoothie

  • 1/2 cup cold water
  • 1 pear, cut into chunks
  • 1 orange, peeled and halved
  • 1 lemon, juiced
  • 1/2 cucumber, peeled and cut into chunks
  • 1 green apple, seeded
  • 2 kiwi, peeled and halved
  • 1 cup kale, ribs removed
  • 1 cup romaine lettuce
  • 1 cup parsley
  • 1 cup frozen pineapple
  • 2-3 ice cubes

Directions:

Put all ingredients into the blender and puree until smooth. If you don’t have a powerful blender, that’s fine, just cut the fruits and veggies into smaller pieces.

kiwi apple kale smoothie the tasty fork

Happy New Year.. and a new look!!

Hi Guys! Pardon my dust :)  I’m trying to switch over my site to wordpress.org. Please head over to my facebook page to stay up to date with new blog… give away coming soon!!!

Happy New Year!!

Meghan