Thursday, January 16, 2014

Hi. My name is Sammy and I...{LOVE weddings!} #ttt

Did you enter my Spartan Race giveaway yet??
Giveaway is open until Friday at 8:00am EST!

My #thoughtsthingsthursday is very simple today!  My husband's best friend - who has actually been a close family friend of mine since birth!! - is getting married this weekend!  My husband is his best man and I am just so excited!!

(source)
I.LOVE.WEDDINGS!! I love everything about them!  They make me giddy - like an 8-year-old little girl.  I love getting all dressed up, having an adult-night-out, dancing, eating, drinking!  I grin the biggest smile during the entire ceremony, I just can't help it!! At the last wedding we went to I swear I started thinking...why am I such a dork - it's not even my wedding - why am I so emotional....happy and excited and nervous lol

I guess it's what the wedding signifies that really gets me!  You are committing your life to another person...heavy heavy stuff!  It's romantic and special and sweet!! How can you not be so happy when you see 2 people that are so happy??

Anyway, I'll fill you in on this weekend after it happens (lol) and I'll be sure to post some pics of us all dolled up since, let's be honest, that doesn't happen all that often!!

Before I go I MUST fill you in on last night's dinner...

So I was catching up on Tuesday's episode of the Biggest Loser Wednesday morning!  {I love that show!}  Bob made these amazing Mexican Turkey Frittatas, they looked so easy and delicious, I went straight to the BL website to get the recipe for dinner!!

I loosely followed their recipe.  Here's my simply-put version....

1. Brown up some ground turkey breast in a smidge of vegetable oil (I used chicken breast instead of turkey because that's what I had!)

2. Saute - on a medium heat - diced peppers, onions and mushrooms for about 5 minutes or so.

3. Whisk together 4 eggs, 3/4 cup of liquid egg whites and 1/4 cup of skim milk

4. Mix the cooked meat and vegetables into the egg/milk mixture, then add 1 cup of shredded Mexican cheese and stir together.  Add S&P.

5. Spoon into a 12-count cupcake tin (that you lightly coated with non-stick cooking spray).  Fill each cupcake spot about 3/4 of the way full.  Bake in a 350*F oven for approximately 20-23 minutes.

6. Bake until they are slightly brown on top and the eggs are set!

7. ENJOY!!
I served ours with some all-natural applesauce straight from the fridge so it was nice and cool!  It was SERIOUSLY DELICIOUS!!!!!

We ate about half or so and then I put the rest in the freezer.  I love that I have them available for a quick, easy and HEALTHY snack, for breakfast, lunch or dinner!!!!! :)

What do you make - that is super easy and healthy - that can be easily frozen and enjoyed at any time of day? 
Are you like me...do you LOVE weddings?