Cinnamon-Raisin Swirl Bread

I found an awesome sounding Raisin/Cinnamon bread recipe at and couldn’t wait to try it!

Raisin/Cinnamon bread has always been Dillon’s favourite bread.  I have literally seen him sit with a fresh loaf and practically inhale the whole thing.  As I was making this, he kept coming upstairs and telling me how good the bread smelled while it was baking, and oh yes, he would take the whole pan lol!
I thought this would be great toasted but I am also going to keep a loaf to make weekend French Toast!


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Mars Rice Krispy Squares

I found an awesome sounding  Rice Krispy square recipe at that I just had to try. Thank you to Our Eating Habits for this recipe idea!

While I didn’t follow it exactly it still turned out great with comments from anyone that tried them. 

I changed the recipe to suit what I had and how I wanted to do the cooking part of the recipe so I could make them in the microwave and they still turned out perfect!


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Healthy 2 Ingredient Cookies (plus Optional Add-ins) via Haphazard Homemaker

I came across this recipe last week and keep going back to it, thinking about all the delicious, and healthy, ingredients could be added! I decided this would be a great recipe to share with everyone!


“In keeping with my New Year’s Resolution…..Goal….Intention, and because I am a snacker, I thought I’d try to make me some 2 Ingredient Cookies, aka Breakfast Cookies. I am always hungry, which makes me hangry at times. I wanted needed a guilt-free real-food snack that simulated a familiar snack, but didn’t require any odd-to-me substitutes.…”

Please go check out Robin’s blog for the full recipe!

RAKA Award Nominations


We would like to start by thanking for nominating us for this.  We will try to post keeping the spirit of the nomination in mind.  Both Kim and myself will add our own Random Act story to the post.

Here is the original link we received for this nomination where we found the directions on how to participate:

Here are the rules taken from the nominating blog!

The rules are simple

1- Tell who you nominate and why.
2= Copy and share the picture that shows the award, posted above.
3- Share a paragraph of something that impacted your own life in the way of receiving kindness or how you extended kindness to someone else.
For instance, ” I once was waiting in a drive thru line for 20 minutes. I was in a hurry but the line did not move much, it felt like. My day was getting worse by the moment. When I got up to the drive thru window, the cashier said someone had paid for my meal already. That really made my day a lot better.”
4- Nominate anyone or share to your own page. If you so choose to Participate. Tag or pingback to the original person who nominated you, or the original post.

Here are the blogs we are nominating for the RAKA


Our Random Acts of Kindness


My random act of kindness, like most things in my life right now, reverts to my car accident.  To this day I do not remember getting out of or being helped out of my car once it finally landed on the fence.  I remember the trees coming towards me (and yes, I do know I was heading to them, not the other way around but that is how it felt at the time) and then being halfway up the incline being assisted by a good Samaritan who saw my accident and stopped to help.  He led me up the incline and let me sit and wait in their warm vehicle until help ( and Chris) arrived.  I will be forever thankful for their Random Act of Kindness! It is truly a shame I did not think at the time to get their names to thank them properly.


It feels like such a fitting time of year to think about the many things in my life for which I’m grateful. There are many; so many that I couldn’t narrow it down to just one to write about. Simple things, like a friend leaving a sticky note on my computer at work that said “You’re awesome” when she knew I was having a rough week. Or a co-worker leaving an inspirational book on my desk, with a particularly relevant section highlighted for me. Or my mom making me soup when I had morning sickness and didn’t feel like eating or cooking. Or the young woman at the grocery store that helped me bag my groceries when I went on my first grocery shopping venture with baby alone. Or another friend that saved coupons for me. The list goes on and on. I am so thankful for all of the little random acts of kindness I experience on a daily basis and I try my best to reciprocate and perform random acts of kindness whenever I can too.


Crocheted Jellyfish Toy

I found the cutest crocheted jellyfish toy pattern on Pinterest that linked to With my granddaughter’s love of aquatic life I thought this would be a perfect project to make for her! I ended up making one for now and one to put away for Christmas!


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Enchilada Zucchini Boats via

I wanted to share a recipe I found at

Enchilada Zucchini Boats | Mom’s


Enchilada Zucchini Boats are a super flavorful and fun twist on traditional enchiladas. They are made with seasoned ground beef (or turkey), plenty traditional enchilada sauce, shredded cheese, and fresh zucchini. They make a great low carb dinner that is full of nutrition.

Enchilada Zucchini Boats

Zucchini Boats have most of the same flavors of traditional enchiladas: ground beef, onions, garlic, cilantro, tangy enchilada sauce, and plenty of cheese. However, in this enchilada recipe you are replacing the tortilla with a fresh zucchini.

Enchilada Zucchini Boats are also a great recipe to use up the abundance of summer garden zucchinis!

How to Make Enchilada Zucchini Boats

In a large skillet, saute the onions and garlic in oil until they are fragrant and softened, about 4-5 minutes. Next, add the ground beef and crumble it while it cooks thru. (if you use an 80-20 beef you may need to drain the grease before moving to the next step) Off the heat mix in the seasonings/spices and the cilantro.

While the beef cooks, prepare the zucchini boats. Start by trimming the stem end, then slice the zucchini in half, lengthwise. Using a spoon, core out the center of each zucchini half. Be careful not to dig all the thru, this is the “boat” part that holds the enchilada filling.

Prepare a 9×13 pan by pouring about half the can of enchilada sauce across the bottom, spreading it evenly across the pan. Lay the cored zucchini boats in the sauce, divide the beef mixture evenly between the zucchini boats. Top the filled zucchini boats with the remaining enchilada sauce and sprinkle with the shredded cheese.

Cover the pan with foil and bake at 350 for 20 minutes. Then remove the foil and bake for an additional 10 minutes.

The zucchini will come out of the oven cooked to a perfect crisp tender consistency. The beef is caramelized around the edges and cheese is melty and creamy.

Serve the Enchilada Zucchini Boats topped with greek yogurt, sour cream, chopped onion, fresh cilantro, sliced avocado or guacamole.

Enchilada Zucchini Boats for Dinner

This recipe for Enchilada Zucchini Boats is a great healthy alternative to traditional enchiladas. It is still a filling dinner and you will probably not even miss the tortillas.

I like to keep my weeknight dinner plans pretty simple, so we usually just have this with chips, salsa, and guacamole.

However if you are entertaining or want a larger meal, Ina Garten’s Guacamole Salad would be an excellent side to add, as well as my Fresh Pineapple with Citrus Herb Glaze and chips with my Restaurant Style Salsa.

Mom’s Dinner Recipes

If you love having Mexican food for dinner check out these other Mexican inspired recipes from Mom’s Dinner:

Sharing is Caring

If you made this recipe for Zucchini Enchilada Boats for dinner comment below and let me know how they turned out for you! If you really loved them, share the recipe with your friends on Facebook or Pinterest… the buttons at the top of this page make it super easy to share!


Enchilada Zucchini Boats

Zucchini Enchilada Boats are a great dinner!! Easy to make, full of nutrition, and low in carbs. All the great flavors of traditional enchiladas without the tortilla.

This is a great recipe to use up all those summer garden zucchinis.

Keyword beef enchiladas, low carb enchiladas, zucchini boat, zucchini recipe

1 tbsp oil
1 cup yellow onion, diced
1/2 cup bell peppers, diced (any color)
3-4 plump garlic cloves, chopped
1 lb. ground beef (can use ground turkey)
2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/4 tsp each – garlic powder & onion powder
red pepper flakes to taste
1/4 cup chopped cilantro
3 zucchini, halved lengthwise and cored
10 ounce canned red enchilada sauce (I prefer Market Pantry Enchilada Sauce, from Target)
1 1/2 cups shredded cheddar cheese (can use monterey jack, pepper jack, or a mexican blended cheese)

Preheat the oven to 350 degrees. Prepare a 9×13 pan by pouring 1/2 the can of enchilada sauce across the bottom, set aside.

In a large skillet, over medium heat, saute the onions, garlic, and peppers in the oil until softened, about 5 minutes. Add the ground beef (or turkey) and crumble while cooking thru.

Note- if you use an 80-20 ground beef you will want to drain the grease before moving onto the next step.

Off the heat stir in the chili powder, cumin, salt, garlic powder, onion powder, cilantro, and red pepper flakes. Set aside

Trim the stem from the end of the zucchini and discard. Then cut the fresh zucchini in half lengthwise. Core out the middle of each half using a spoon. See picture showing each step.

Set the zucchini halves in the prepared 9×13 pan. Fill each zucchini half with the ground beef mixture, dividing it evenly. Pour the remaining half can of enchilada sauce over the filled zucchini boats. sprinkle with all the cheese.

Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. Let rest 5 minutes before serving.