Tried It, Loved It: August and September Edition

I have had to combine my favorite recipes into two months again. I haven’t been recipe experimenting quite as often, even though I’m out of my first trimester. But I have definitely found a few keepers these past 2 months! All of the recipes below are from my Pinterest boards in case you want to keep up with any in the future. I usually comment on my pins after I make them to keep up with the changes I made to the recipes.

This is also how I meal plan, similar to Emily at Jones Design Company, except I only plan a week in advance because things change so often. I explain how I meal plan a little more in depth in this post. It has pretty much worked for us for at least a year.

Not all of these recipes are super healthy, but they are all super tasty!!! If you want some more recipe ideas that I have tried and loved, check out AprilMay, and the June & July editions.


Success! Except for the part where I baked them in paper liners and the egg cups stuck to them. Will grease the pan and bake straight from the pan next time like the recipe told me. I spent a good amount of time peeling the paper off, but everyone at the wedding shower loved them!

Basically I had buttermilk and a zucchini that were both going bad. This was a perfect solution. Used less salt, and didn’t need to fill the pan with oil. Just sprayed it with canola oil and that did the trick!

I made this with Honey Crisp apples that we picked ourselves in Washington! I only used about 3/4 C brown sugar because that is all I had but it still tasted good. Kind of a mix between apple sauce and apple butter, as in the texture wasn’t as thick as I thought it would be. But it has been great to spread on toast and into oatmeal. I also didn’t have canning jars, so I gave away 3 mason jars of it to friends to eat!


Used less cheese and milk, added spinach in the first step. The best part? No pans to clean! Perfect for homemade pretzels.

I made a version of spoon bread with a can of creamed corn a few years ago and remember loving it, so I thought I would try and make the “healthier” version of spoon bread. This version, although really good, took WAY too long and I was late for work trying to make it before I left for the day. I also added 1/4 cup of jalapenos for an extra kick, which made it a great snack for later too.

These were amazing! I usually try and oven bake my veggie chips or fries, but I wanted some that were actually really crispy this time. And plus, I could use the extra calories now. I used about a 1/2 inch of canola oil instead of 4 inches, and they worked great! My thermometer wasn’t really working, so I burned a few chips because the temperature was too high. And canola oil is good because it can withstand high heat well without splattering, and it is a good source of Omega 3s which is good for me and growing baby.

I have used this seasoning for popcorn, Greek yogurt, potato soup, etc. I just love that ranch taste!

Delicious! I had some zucchini that were going bad, so I made these fries. I only had two zucchini, but I started to run out of flour towards the end so I would use a bit more next time. I used gluten-free all-purpose flour with leftover BBQ seasoning from the above chips recipe, and they turned out great. The fries were perfectly crispy, and I dipped them in a bit of ranch (surprise, surprise)!

So easy with my new mandolin. I mixed sweet potatoes and russet potatoes because I didn’t have enough of both. It was a pretty tasty mix! I brought this dish to a BBQ and it was very well received. Who doesn’t love potatoes and cheese?


I like to spend time making delicious dinners and then have leftovers for lunch. Makes packing lunches a whole lot easier!

I have made this before, and it’s a favorite. I don’t add all of the ingredients, but the basic recipe for the stuffed peppers with the apple chicken sausage is a great combination.

One of my coworkers gave me a mandolin that she wasn’t using, and it was pretty much essential for this recipe. I would have sliced off a few fingers attempting this with a knife. A lot of the reviewers said theirs came out with a bunch of liquid, but I made sure to salt and grill mine beforehand and I thought it came out great. Mattox asked for about 3 servings of it! We only had leftovers for 1.5 days of lunch, which is saying something for a recipe designed for 9 and eaten by 2.


These really worked! But I used an ice cream scooper, pressed them in, and it only made 8 and not 14. I also drizzled them with melted chocolate after they baked. Even better.

Easy as it sounds. A box of brownies, a can of pumpkin. Makes it pretty fudgy, which was totally okay with the ladies who consumed it. I didn’t have any to bring back to Mattox.

What have been your favorite recipes? Would you like to share the links below?!

How do you keep track of your favorites?

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Kasey Shuler

Kasey Shuler

Hey y'all, my name is Kasey and I started this blog in 2012 under the name Well of Health out of an overflowing passion to teach wellness. I am a wife to Mattox and new mom of my own 24-hour personal trainer named Ellie. I have a degree in Health Promotions, am an ACSM certified personal trainer, and an AFAA certified group fitness instructor for classes like spin and Body Pump. I love Jesus, experimenting with healthy recipes, interval training, DQ blizzards, and writing for this blog!


  1. Maggie
    September 27, 2013 at 3:32 pm — Reply

    I want to try that lasagna! I just got one of those spiralizers so I want to make zucchini spaghetti noodles too. Go to recipe- heidi powells garlic Parmesan chicken :) hope you are doing great!!! Love seeing the bump updates!

    • Kasey Shuler
      September 30, 2013 at 7:15 pm — Reply

      Nice! I just pinned that recipe. I have been wanting a spiralizer to make zucchini spaghetti, so you’ll have to let me know how that goes!

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