Healthy Egg Salad

Happy Tuesday Everyone!

Today I got this random craving for some egg salad. So I decided to whip together a healthy version to eat for lunch these next few days. I love simple and quick recipes and this is definitely one of those. It was baby approved too from my 11 month old!

Ingredients:

  • 8 Large Eggs, Boiled and Peeled
  • 1/3 Cup Plain Greek Yogurt
  • 1 Tablespoon Light Mayonnaise
  • 1 Teaspoon Dried Dill (or 1 Tablespoon Minced Fresh Dill)
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Pepper

After your eggs are boiled and peeled, chop the eggs into small pieces or use a food processor to pulse them, but make sure to not purée them.

In a bowl, whisk together the yogurt, mayonnaise, dill, salt, and pepper.

Add the eggs and mix lightly with a fork.

Let chill and enjoy!

The serving size is about 1/3 cup. This makes 4-6 servings.

Slow Cooker Pot Roast

Happy Tuesday Ya’ll!

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So after all of the copious amounts of ham and turkey we’ve been consuming over these past few days, my husband asked me this morning if I could make a pot roast. Of course I agreed, and ran to the store to pick up what I needed. Pot roasts are one of my favorite dinners. They are simple yet so full of flavor. Here’s my recipe along with some homemade gravy made from the left juices in the slow cooker!

Ingredients

• 1 Pound Red Potatoes

• 1 Cup Fresh Baby Carrots

• 1 Boneless Beef Chuck Roast (3-4lbs)

• 1/4 Cups Dijon Mustard

• 2 Teaspoons Dried Rosemary, Crushed

• 1 Teaspoon Garlic Salt

• 1/2 Teaspoon Dried Thyme

• 1/2 Teaspoon Pepper

• 1/3 Cup Chopped Onion

• 1 1/2 Cups Beef Broth

• Cornstarch

Start by dicing the potatoes. Add the potatoes and carrots to the slow cooker.

In a small bowl combine the dijon mustard, rosemary, garlic salt, thyme, and pepper until mixed thoroughly.

Cut the chuck roast in half and rub the mixture completely on the roast and lay in the slow cooker. Add the chopped onion and beef broth on top and cook on low for 6-8 hours.

Once completely cooked, set the roast and the vegetables aside and strain the extra juices from the bottom into a stovetop pan. Bring the juices to a boil and slowly mix in COLD water and cornstarch as needed until the consistency of the gravy is slightly thicker.

Pour overtop of your roast and veggies and enjoy!

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I hope you love it! Have a great Tuesday!