Budget Beauty:L'oreal Telescopic Mascara

I buy my cosmetics at the Drugstore, because if I set foot in a Sephora I always end up spending money like I'm a Kardashian.  I have been using the same mascara for around 10 years and I will never.use.anything else. Period. If L'oreal quits making this I am chaining myself to their headquarters front door in protest until they bring it back. I don't care how awesome everyone says Dior Show is A. It is not as good as this mascara and B. I cannot bring myself to spend $25 on a tube of mascara.   I get so many compliments about my eyelashes and I swear on this L'oreal Telescopic Mascara. Although it has a tiny rubber brush (which I thought I hated from using other brands tiny brushes) it is amazing. It does not clump, but separates your lashes beautifully and makes them so long! I always put on about 3 coats, as this is not a super thick mascara and I feel like the more coats you put on the more you can build length. You can buy it at any Drugstore or supermarket and it is about $9.00. I always buy Blackest Black.

Crispy Brussels Sprouts with "Bacon" and Lemon Zest

I was always one of those weirdo kids that actually loved Brussels Sprouts. But then, when I tried them roasted in the oven and crispy - I really became addicted. Steaming them now to me is such a boring, bland option. For this recipe I use Lemon zest for a nice citrus kick and Fake Bacon bits for a great crunch and some Bacon flavor that I will totally admit, I miss in my vegetarian life. 

CRISPY BRUSSELS SPROUTS

1 CONTAINER OF BRUSSELS SPROUTS (ABOUT 1 POUND)

3 TABLESPOONS EXTRA VIRGIN OLIVE OIL

2 TABLESPOONS FAKE BACON BITS

1 LEMON

SEA SALT

Pre Heat your oven to 400-degrees. Cooking time- 30 minutes.

Take the Brussels Sprouts and cut off the base, then cut them in half . If they are really big you could cut into 1/4. The smaller they are the better they crisp up. Don't worry that lots of the leaves fall off the Sprout, that is OK. You want to throw those in the pan also because they get a really nice crisp.

Add your Olive Oil to your Sprouts

Add in your Bacon Bits and season generously with Salt.

Take a citrus zester and zest all sides of a small lemon. Then toss your Sprouts well to make sure they are evenly covered in the Olive Oil and salt.

I wasn't sure if I was being overly Martha buying a Citrus Zester but I love it! I use it all the time. Like all my other cooking supplies on a budget I got it at TJ Maxx for $6.99. Totally worth it. I'm a zesting fool these days.

Put your Sprouts in the oven covered with foil at 400 degrees. After 15 minutes take them out and stir them.

Place them back in the oven another 15 minutes. Once they come out add some Parmesan cheese on top. 

So much pressure cooking for an audience....

I served my Crispy Brussels sprouts as a side to some Low Carb Zucchini Alfredo. You can get the recipe here! http://www.richandskinnykc.blogspot.com/2013/08/low-carb-zucchini-spinach-alfredo.html

Shrimp and Spinach Stuffed Mushrooms

I had left over Alfredo sauce in my refrigerator and I couldn't just let it sit there and go bad like a sad puppy, I had to use it! So out of the blue, late after a long day at work I threw this together never intending to blog it. But it was so fabulous (If I do say so myself) I took some last minute pictures so I can share it with fellow Alfredo lovers.

SHRIMP AND SPINACH STUFFED MUSHROOMS
1/2 POUND OF PEELED AND DEVEINED SHRIMP
2 LARGE PORTABELLA CAPS
1 CUP ALFREDO SAUCE
OLIVE OIL
1 TEASPOON MINCED GARLIC
1/3 CUP ITALIAN CHEESE
1/4 CUP ITALIAN BREAD CRUMBS
OLD BAY SEASONING
SALT 
PEPPER


Clean your Portabella's with a damp cloth and remove the stems. Put face up in a oven safe dish and add about 3 tablespoons of Olive oil to each cap and 1 tablespoon Balsamic Vinegar. Poke some holes in your Portabella's with a fork so that they marinade all the way through. Add some salt and pepper. Put them in the oven at 350 degrees for 20 minutes.


Take  your Shrimp and rinse them with water in a colander. Blot them dry with paper towels and in a large bowl. Add Olive Oil to coat them and generously coat them with your seasoning, I used Old Bay, salt, pepper and Italian Seasoning. In a sauce pan over medium heat add some Olive Oil and your minced garlic. Then add your shrimp. Let them cook about 5 minutes on each side. Add your Alfredo sauce and stir. Lower your heat and add in your fresh Spinach. Fold it in to coat it but do not cook it to the point it shrivels.
Take your Portabella's out of the oven and sprinkle them with the Bread Crumbs and some Italian Cheese. Turn your oven to Broil and with the oven door slightly open let them sit under the Broiler about 5 minutes until the Bread Crumbs get toasted and your cheese melts. Your Stuffed Mushrooms are ready to serve! I put my leftover Alfredo Shrimp Spinach mix over some more uncooked Spinach and took it to work for lunch in a plastic container the next day! Enjoy!

Low Carb Zucchini Spinach Alfredo

Alfredo sauce is a huge weakness for me, like I could maybe eat Styrofoam peanuts if they were covered in Alfredo sauce. Something about this rich and creamy sauce really challenges my will power, so I had to figure out a way for us to still be in each others lives and for me to still fit into my jeans. I decided I would use it as my sauce on my favorite veggies! The guilt factor is seriously reduced and the result was a completely satisfying rich and creamy bowl of comforting low carb Zucchinni Alfredo! I also roasted up some seriously fabulous Brussel Sprouts! You can find that recipe here:http://www.richandskinnykc.blogspot.com/2013/08/crispy-brussels-sprouts-with-bacon-and.html

ZUCCHINI ALFREDO -feeds 2

2 large Zucchinis

1 1/2 cups Alfredo Sauce (I love Bertolli brand)

1/3 cup red onion chopped

Salt and pepper

2 cups Spinach

Parmesan -optional

1 tablespoon Lemon Juice

Here are the ingredients you will need for  your "Pasta Alfredo" I have talked about this handy vegetable shredder before, it is a must have for this recipe! 

In a large saucepan add a  tablespoon of Extra Virgin Olive Oil and 1/3 chopped  red onion.

Use your julienne slicer to begin shredding your Zucchini. I didn't peel mine, and it was fine!

Add your shredded Zucchini to a large bowl

Add the juice of half a lemon avoiding getting any seeds in your bowl.

Add your Zucchini to your large pot over Medium high heat. Allow to cook about 8 minutes until Al Dente. You do not want your noodles too soft.

Add in about 1 1/2 cups of Alfredo, more or less depending on how much sauce you like! And add your 2 cups of raw spinach on top of that. Fold in with the rest of the dish gently. Cook only about 2 minutes longer, to warm the spinach without getting it too soggy.

Zucchini Spinach Alfredo! So delicious! And a great dish to bring for lunch the next day!