Sweet & Savory Life

Author: Sweet Sarah (page 1 of 13)

[EDIT} - Mexican Skillet Pizza--Under 400 Calories!

Guys. I’m so blown away by this recipe. It’s crazy simple and as the title states, very low on calories but sky high in flavor. Now, that’s what we like to hear, isn’t it? Last week The Pioneer Woman posted a recipe for Taco Pizza, and that’s what got the wheels a-turnin’ in my head. Black beans as sauce? Brill.

How to make my Mexican Skillet Pizza

You’ll need:

  • 1 small tortilla (50 calories)
  • 1/4 cup black beans, warmed up (45 calories)
  • 1/4 cup mixed Mexican cheeses (100 calories)
  • 1/2 cup salad/lettuce mixture (Sorry, I do not count calories for lettuce. I’m not that anal.)
  • 1/2 teaspoon taco seasoning (>4 calories)
  • 1 teaspoon butter spread (~25 calories)
  • 1 teaspoon vinaigrette dressing (~40 calories)
  • Optional: small dollop of sour cream (~45 calories)
  • Optional: small dollop of low-fat guacamole (~75 calories)
  • Optional: lime wedge (I don’t care how many calories are in 1/4 of a lime wedge. It’s fruit.)


  1. Stick the beans in the microwave for about 30-45 seconds. You want them to be warm, not fried. Add taco seasoning and mash up with a fork. Set aside. (I also added about two teaspoons jalapeno juice
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  2. Drop the butter in your skillet and melt at low to medium heat.
  3. While the butter is melting, lay out your tortilla on a plate and spread on the mashed beans. Sprinkle on the cheese.
  4. When the butter has melted, carefully slide the tortilla into the skillet. Turn up the heat just a smidgen.
  5. While the cheese is melting and making friends with the beans, take your salad and toss on a little dressing to give it flavor.
  6. Poke and prod the tortilla as necessary. When the cheese is nice and bubbly, use a fork to help slide it out of the pan and onto the plate.
  7. Immediately garnish with salad, guacamole and sour cream. Squeeze on the lime and cut it into four slices.
  8. Enjoy!

Total Calories: 384

384 calories for all this flavor? Unbelievable. When I’m needing some South-of-the-border flavor, this is my go-to recipe from here on out! Feel free to garnish with cilantro, diced tomatoes, onions or even some tortilla strips. And of course, grilled chicken or browned ground beef would be awesome! I just find myself making more vegetarian-friendly recipes lately because preparing meat adds more steps (read: time) and on a busy weeknight I want to make a filling meal in less than 20 minutes.



Strawberry Cloud Cookies

If you are a strawberry lover (and who isn’t?), these cookies will buh-low your taste buds out of the water. Shelton says that these cookies are his favorite, and truth be told, I should really make them more often. They’re incredibly easy to whip up and are just dangerously delicious. It’s impossible to eat just one.

Strawberry Cloud Cookies | sweetandsavorylife.com

Strawberry Cloud Cookies with Lemon Glaze

Recipe adapted from The Church Cook

You’ll need:

For the cookies…

  • 2 cups All-purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 stick Unsalted Butter, Softened
  • 1 cups Granulated Sugar
  • 1 whole Egg
  • 1 cup Whole Milk Ricotta Cheese
  • 1/2 – 3/4 cups pureed strawberries (about 10 regular sized strawberries)
  • 4 – 6 drops pink food coloring (optional – gel works best)

For the glaze…

  • 1-½ cup Powdered Sugar (I sift mine, but you don’t have to)
  • 3 Tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest (more if you’re feelin’ extra zesty)


  • Preheat the oven to 375 degrees.
  • In your large bowl, combine the butter and the sugar. Mix the butter and sugar until light and fluffy, about 3 minutes. Add the egg, beating until incorporated. Add the ricotta cheese and strawberries. Stir to combine. Add the remaining dry ingredients. Add food coloring.
  • Using a cookie scoop (or two spoons), drop the batter on a baking sheet. These cookies are crazy dense, so they won’t puff up or spread out, but make sure to give each ball of dough a little wiggle room.
  • Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  • Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cooled cookie and use the back of the spoon to gently spread the glaze. Glaze will hardened almost immediately!

Very important: Let the cookies sit out overnight – do not immediately store in a sealed container even if the glaze has dried! Along with being very dense, these cookies are also very moist. Which means if you stick them in a Ziploc or plastic container they’ll get oddly wet and sticky. This won’t deter you from eating them… it’s just mostly unpleasant. You have been warned.

Strawberry Cloud Cookies | sweetandsavorylife.com

And there you have it. These little gems get many a moan wherever you take them. The best way to eat them is to pop one in your mouth upside down! Try it. You’ll see.


Valentine’s Day DIY: Mood Wheels! {FREE Printable}

This project is an oldie-but-a-goodie, posted way back in February 2011 on my old blog. It’s super cute, easy and got rave reviews , so I am happy to share again.

I’m shamed to admit that members of my family (and close friends) will be receiving their Valentine’s Day cards/gifts late this year. I finally got them all mailed off this morning, and still have one more to mail tomorrow. I know, terrible, right?

What can I say? I’m just one girl.

Maybe you’re feeling a bit like me–time is going by fast and you’ve got nothing to show for it. I’m here to help though! I have two last minute Valentine’s Day crafts that you can throw together tomorrow and still impress everyone with come the big day. They’ll cost you virtually nothing (if you have a craft stash) and will certainly make all the Valentines in your life feel special.

Without further adieu, I give you…The Mood Wheel.

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You’ll need:

  • Template I created printed on colorful cardstock (Free download here!)
  • Doilies (optional) (And yes, I realize that I spelled “doillies” wrong in the picture.)
  • Double-sided tape (or any kind of thin adhesive)
  • Toothpick
  • Scissors
  • Hole Punch
  • Brads (cutesy ones, or old school gold ones)
  • Magnetic strips (with adhesive, if you can find some)

You’ll like to know that this is a project that you can make as intricate or as simple as you like. Don’t want to use doilies? Don’t! Don’t want to buy magnets? Clean off your fridge and use the promotional magnets that businesses hand out! Make it your own, don’t make it perfect.

First, you’ll want to cut out the arrow and wheel from the template. I mixed it up by never using the same color on one wheel, but do it however you like!

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Punch a hole in the arrow.

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Poke a hole in the wheel.

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Attach the double-sided tape (or whichever adhesive your little crafty heart desires) on the back of the wheel.

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Attach wheel to the doily, press firmly and puncture all the way through.

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Stick the brad through the arrow’s hole and through the hole, placing the magnet over the back of the brad. Turn over and again press down on the top of the wheel to ensure the doily adheres to the magnet.

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Ta-da! The finished products.

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I realized that the mood wheel I had was a bit…edgy, I suppose. Perfect for the college kids I worked with at the time, but not for a household with children. I can see it now:

“Mom, why are you feeling ‘bitchy’ today?”

“Teacher, what does ‘tipsy’ mean?”

Not kosher. So I made another one, a PG version, if you will. It’s available here.

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I want all of the projects I post to have versatility. So, whether you have a six-year-old who needs Valentines for Monday or you work in an office of cynics, there’s a mood wheel for you.

Easy peasy lemon squeezy,


Out with the old…

…in with the new!

Things are about to start changing here on our lil’ blog – get excited!

I am so happy finally have the time (and vision) to up the ante on sweetsavoryblog.wordpress.com

What does that mean exactly? Well, for starters, a registered domain name, big-girl hosting and a whole new look!

I will be working very hard over the next week or so to roll out our new blog. My hope is that it’s cleaner, easier to navigate, more beneficial for you – the reader! – and of course, more inspiring and fun.

I will certainly keep you posted as we move forward – that way you can follow along as we continue our journey :)

Have a lovely Sunday,

Cheddar Chicken (with a side of Change, please)

When I first started to really cook – this was the first recipe that I attempted: Real Simple’s Cheddar Chicken.

I liked it because it sounded simple (a tribute to the magazine, obviously), there were no vegetables involved and the picture looked delicious. Those were different times, back then. I shied away from slicing onions, adding tomatoes, experimenting with flavors outside of my comfort zone.

Now I have a different appreciation for ingredients in general and I try to honor a recipe by not instantly taking out the things I “know” I don’t like. I think I am driven more these days to create dishes the traditional way, so that I can taste all the components the way they are supposed to be combined. And it’s okay when I don’t like something as much as I thought – it’s all about the experience. Each time I make dinner, I feel like I’m getting better at being a home cook and enjoy knowing what all dishes I can add to my own personal “menu.”

I look forward to all the dinners I’ll create in the future – for people I love, for people I am entertaining. There is just so much I won’t know if I stick to just a handful of recipes. Also, by knowing how something is “supposed” to taste, I can better gauge how I can adjust the recipe the next time I prepare it.

And, when I want to just make something simple and delicious, I always have this recipe – my first real attempt at dinner, where it all began. (All things aside, this is a wonderful dish that I highly recommend.)

Do you remember the first dish you prepared that made you feel like a legit cook? How has the way you cook changed since then? How do you keep things interesting in the kitchen?

I really wanna know.


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