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Studio 5 Popcorn Segment with recipes

Buffalo Blue Cheese Popcorn 1 bag microwaveable popcorn, preferably organic 3 TB butter 3 TB buffalo hot sauce Kosher salt to taste Melt butter and hot sauce together and pour over popcorn. Garnish with blue cheese crumbles, chopped celery, and carrots Chili Lime Popcorn 1 bag popcorn 3 TB butter 1 TB Chili Powder Zest of 2 limes Kosher salt Melt butter and combine all ingredients. Parmesan and Thyme Popcorn Croutons (good for soup or salads) 1 bag popcorn 3 TB butter 1/2 C shredded Parmesan 1 tsp dried thyme Kosher salt On a cookie sheet, lay out popcorn. Sprinkle with butter, cheese, thyme, and a salt. Warm through in the oven until heated through and mix. White Chocolate Easter Popcorn 1 bag microwave popcorn 1 bag white chocolate chips Easter, spring candy Colored sprinkles Melt chocolate chips in microwave. Add melted chocolate, sprinkles, and candy to popcorn and stir until combined. Caramel Popcorn Sundae Top your favorite ice cream with hot fudge and caramel popcorn (with nuts).

Scrambled Eggs with Lox and Sautéed Asparagus

On our flight home from Dubai, Air France served the most delicious appetizer. This is my take, brunch style, or you could serve on toast with cream cheese! Soft scrambled eggs Lox Sautéed asparagus Red Wine Vinaigrette (use mostly onions) S&P Vinaigrette- 2 parts red wine vinegar, 1 part oil, dash of sugar, tons of chopped red onion, S&P (refrigerate overnight for best onions)

Cottage Cheese and Avocado Toast

If you’re not lucky enough to live by @theproteinfoundry (amazing! 🙌🏻) you can try and knock off one of my favorite toasts for lunch tomorrow. Because sometimes lunch for a mom can be so boring!! Dave’s Killer Bread Cottage cheese Avocado, sliced Lemon juice Olive oil, drizzle Red pepper flakes Kosher salt Chia seeds

Zoodle Bolognese Pasta

A one pot meal for the carb and veggie lovers in your life. Zoodles and Noodles with Bolognese Sauce! Leftover hamburger meat, crumbled Leftover mushrooms Leftover onions and peppers Canned fire roasted tomatoes Favorite pasta sauce Sauté and simmer above ingredients together for 20- 30 minutes. Top noodles and zoodles with sauce, red pepper flakes, and a huge handful of Parmesan. 🍝 (Obv the easiest to make after the burger salad or burgers)

The Best Burger and Fry Sauce

I promised you the best burger (and fry) sauce ever, so here you go! 1/4 cup mayonnaise 1 1/2 teaspoons spicy pickle juice 1 1/2 teaspoons ketchup 1 teaspoon yellow mustard 1/4 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder ETC. I used dill pickle juice and garlic salt instead of powder because that’s all I had. You can just eyeball the ingredients, no need to do exact measurements. (From Epicurious)

Twice Baked Potato with Steak and Eggs

Leftover steak and potatoes becomes Twice Baked Potatoes with Steak and Eggs. Half potato and hollow out middle. Combine potato with a little cheese and sour cream. Fill potato skin with potato mixture and cook at 425 for 10-15 min. Top with scrambled eggs, sliced steak, and scoop of Trader Joes Bruschetta topping! ETC. Thinly cutting steak when it’s cold and then reheating makes it go a long way! I fed my family of 6 a filet and a half with some leftover. #dinner #leftovers #yum #familydinner #steak #lifeatmytable #kristinandrus

Soft Boiled Egg Salad with Avocado Toast

Not sure why I would ever eat anything else for breakfast/brunch/lunch. Oh my! Soft Boiled Egg Salad with Avocado Toast Eggs Light Mayo Dijon Mustard Chives, chopped Avocado Lemon juice Sriracha Salt Pepper Crusty bread Boil eggs for 6-7 minutes. Take out and put in cold water. Mix a little mayo and mustard with chives and S&P. (Because the eggs are soft you don’t need much mayo and mustard). Chop eggs and add mayo mixture. Slice bread and top with avocado, a big squeeze of lemon juice, and S&P. Top avocado with eggs and top with chives and more S&P.

Chicken Pot Pie Gallette

My favorite take on Chicken Pot Pie, a savory Galette! Store bought pie crust Rotisserie Chicken, shredded Onion, diced Garlic Bag of Frozen corn, green bean, carrots and peas Mushrooms, sliced Chicken stock Flour Parsley S&P, or favorite seasoning Sauté onions, mushrooms, and frozen veggies in EVOO. Add 3 TB of flour until cooked through. Add shredded chicken. Add chicken stock as needed to moisten mixture. (For this you don’t want it as moist as a pot pie or it will run). Add your favorite seasonings. Put mixture in the middle of crust and fold crust around. Cook at 425 for 30 minutes or until golden brown (I like mine a little underdone). This was enough to fill 2 pie crusts which would feed about 8. #dinner #yum #foodie #healthy #chicken #kristinandrus #lifeatmytable

Pepperonchini Beef sandwiches

Can you guess which breakfast is mine? Taste testing before church today. 😊 Pepperonchini Beef sandwiches In a crockpot add: 3 lb beef roast 1-2 jars pepperonchini peppers (with juice) Garlic Salt Onion powder Smashed garlic cloves Pepper Cook on low for 8 hours and serve on crusty bread with provolone cheese and mayo.

Greek 7 Layer Dip

A twist on your favorite 7 layer dip and my favorite healthy Super Bowl snack. Layer: Onion and chive cream cheese Hummus Tomato, chopped Cucumber, chopped Olives, sliced Green onions, sliced Feta, crumbled Dip with Sea Salt Pita Chips Leftovers are great in a chicken wrap for dinner the next night!