Chicken & Zucchini Tex-Mex Stir Fry

Here is one of my fav Mexican dishes! Its super easy to make and is just as good the next day! I tend to use left over chicken to make this a quick and easy meal on the nights I don't want to cook! Give it a try & let me know what you think!

Ingredients:

1 tbsp olive oil
1/2 large onion, finely chopped
3 garlic cloves minced
2 bell peppers, chopped
1 lb. boneless, skinless COOKED chicken breasts cut into 1" cubes
1 tbsp cumin
1 tsp salt
1 tsp black pepper (or to taste)
1 cup frozen corn (fresh works too!)
14 oz can of black beans, drained & rinsed
14 oz can diced tomatoes
1 tsp taco seasoning (homemade recipe here)
1 large zucchini, diced
1/2 cup sharp cheddar cheese, shredded
1/2 cup green onions, chopped
1/2 cup cilantro, chopped (optional - I didn't use this!)

Directions:

1. Preheat large deep skillet on medium heat and add olive oil. Add onion and garlic, saute until tender. Add bell pepper and saute for a few additional minutes until onions are translucent. Add in chicken and stir to combine.Sprinkle with cumin, salt and black pepper. Allow to cook for a few minutes to heat up the chicken.
2. Add corn, beans, tomatoes, and taco seasoning. Bring to a boil, cover and cook for 10 minutes.
3. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot, on its own or with brown rice.

Additional Toppings: Sour Cream (Plain Greek Yogurt), Avocado. Can also serve in tortillas!

Store leftovers in refrigerator covered for up to 3-4 days.

Chicken Sausage, Pepper, Onion & Potato Hash

Dinners at my house are always a little bit of struggle for me.

Generally the kids are cranky and I'm ready to relax from the long day but yep, dinner has to be made. Plus the Hubby is a steak and potatoes type guy and doesn't really love chicken or turkey. So I'm always trying to find a healthy balance between proteins and make yummy meals that he won't have to suffer through that aren't beef.

Normally, I'm a HUGE fan of prepping many things on Sunday so it lessens my work during the week. This Sunday was a major fail in that department so I'm paying for it now!!

Anyways, I found this recipe (on thetwobiteclub.com) and decided to give it a try and to my surprise it's really good!! I did change quite a few things from the original recipe to make it my own.

Chicken Sausage, Pepper, Onion and Potato Hash

Ingredients:

-1 package chicken sausage (I used Coleman Organic Italian Chicken Sausage) cut into 1/4 inch rounds.

-1 green bell pepper, diced

- 1/2 red or yellow bell pepper, diced (I used all green! That's just what I had and I wasn't about to go to the store for a different colored pepper )

-1 onion, diced 

-3 small or 2 large potatoes, peeled and diced (I used organic yellow potatoes that didn't need to be peeled. Note: the bigger you dice your potatoes the longer they will take to cook)

-olive oil

-garlic powder, onion powder, chili powder (to taste, I added about 1 tsp. during cooking of the potatoes)

-salt and pepper (to taste)

Directions:

1. In a skillet heat about 2 tbsp of olive oil over medium-high heat. Add the diced potatoes and season with salt, pepper and if you choose garlic, onion and chili powders. Cook until golden brown and completely done through. Make sure to stir a few times to brown on all sides. Mine took about 15 minutes to cook. 

2. In a separate skillet, brown the sliced chicken sausage in about 1 tbsp of olive oil over medium-high heat. Make sure to flip the sausage at least once to brown on both sides. If you sausage isn't cooked be sure to cook it fully. 

3. Remove sausage from pan and add the peppers and onions to the skillet and season with a pinch of pepper. At this point I did add a sprinkling of garlic powder but you don't have to. Cook until veggies are softened, stirring occasionally. 

4. Add the cooked potatoes and sausage into the skillet with the onions and peppers. Combine everything well and serve hot! 

((Note: I used two skillets for this recipe because I wanted to keep the potatoes crispy so I cooked them along side the other things so when the peppers, onions and sausage were finished the potatoes could go right in without cooling down!))

I served with this steamed broccoli and it was yummy! I hope you enjoy :)

15 Salads to Eat This Summer

Need some new salad recipes to add to your meal plan?! Well I've found some pretty different salads that look yummy but are definitely different!! Take a look at the 15 salads below! What one will you try?!?!

Arugula Salad with Chicken and Black Beans

Sometimes, the simplest salads are the best. Like this hearty 21 Day Fix recipe that has only 5 ingredients and can be made in minutes. Chicken and black beans add protein and fiber, and avocado adds healthy fats to make it a satisfying meal for lunch or dinner. Get the recipe.

Grilled Peach Panzanella

Panzanella is an Italian salad made with crisp, day-old bread that soaks up the juices of tomatoes and dressing. Our version gets luscious sweetness from grilled peaches, which are beautifully ripe right now. Get the recipe.

Spinach Salad with Quinoa, Chickpeas, and Paprika Dressing

This colorful salad is a show-stopper. Make it for your next potluck or picnic, or amaze your family for dinner any night of the week. Quinoa and chickpeas give it a hearty serving of protein, but the stars of the recipe are the piquant paprika dressing and the full cup of torn mint leaves. Once you taste this salad, you’ll want to add mint to all of your salads. Get the recipe.

Spinach and White Bean Salad with Orange and Grapefruit 

Brightly flavored citrus and creamy white beans make a perfect salad for any season. This recipe is light and refreshing for summer, and the orange and grapefruit slices are a real pick-me-up. It makes a great lunch to pack for work. Get the recipe.

Cucumber, Watermelon, and Mango Salad with Mint

Cucumber, watermelon, and mango make this summer salad refreshing and colorful, and chicken adds hearty protein to make it a satisfying meal. Top with as much fresh mint as you like! It’s a great make-ahead salad for a picnic or to pack for lunch. Get the recipe.

Summer Chickpea Salad

This salad of crunchy radishes, juicy cherry tomatoes, mild green onions, avocado, chickpeas, and feta is delicious with or without lettuce. For a different spin, I combined my leftover bean mixture with a can of tuna…and it was a revelation. Get the recipe.

Greek Cucumber Salad

Cucumber and onion go perfectly with salty feta and kalamata olives. Chopped fresh dill is a flavorful finishing touch. Get the recipe.

Orange-Jicama Salad

Jicama makes this salad crunchy and really filling! Soaking the matchstick-sized pieces of jicama in a lime juice and red wine vinegar dressing infuses it with lots of extra flavor. Orange wedges make it bright and refreshing. Get the recipe.

Tuna and White Bean Salad

This delicious tuna and white bean salad with tomatoes and artichoke hearts makes a hearty lunch or dinner thanks to 24 g of protein and 8 g of fiber. Get the recipe.

Watermelon, Feta, and Kalamata Olive Salad

Here is a new take on the popular watermelon and feta salad. Our recipe adds salty kalamata olives and fresh herbs for a surprisingly delicious Mediterranean twist. Get the recipe.

Kale Salad with Turkey Bacon, Egg, and Avocado

Our Social Media Manager came up with what she calls a “breakfast salad.” She topped kale with all of the fixings of a BLAT, and then we went crazy and added a soft-boiled egg and sunflower seeds. The result has become one of my favorites. I love the added crunchiness of the sunflower seeds and turkey bacon with the tenderness of the soft-boiled egg and tomatoes.  Get the recipe.

Fig Salad with Honey-Lemon Dressing

Figs are one of those special summertime treats that should be enjoyed all season long. They add dimension and sweetness to this easy salad. Pile this on top of your favorite lean protein and dig in.   Get the recipe.

Kale Salad with Chicken

This crunchy kale salad with chicken, tomatoes, and sunflower seeds takes just a few minutes to make, so even people with busy schedules can find time to eat this healthy meal. It keeps well in the fridge for several days, so it’s also great for meal prep!  Get the recipe.

Arugula Salad with Peaches and Mozzarella

This recipe is one of my favorite ways to eat the sweet, juicy peaches that are filling the farmers markets right now. Slice them and toss with some peppery arugula, fresh mozzarella, and a drizzling of good balsamic vinegar. Not all balsamic vinegar is created equal, aged balsamic has a sweeter, more complex flavor that makes this salad sing. Get the recipe.

Spinach Salad with Strawberries and Walnuts

Fresh baby spinach is topped with protein-packed chicken, sweet strawberries, and crunchy walnuts. If you have cooked chicken on hand, and a bag of pre-washed spinach, this could be dinner in under 5 minutes. Get the recipe.

From: Beachbody Blog

Caribbean Chicken Tacos

Apparently I am on an island food kick!! First with the shrimp dinner now with this. In the summer I get obsessed with fresh, "clean" tasting foods. Okay, that sounds weird but I can't stand anything remotely close to heavy like the warm comfort foods I like in the fall and winter. As usual I was perusing the internet and Pinterest when I found this recipe at Creme De La Crumb. It was a 20 MINUTE recipe so I decided to give it a shot.

Caribbean Chicken Tacos

You will need...
3-4 boneless skinless chicken breasts, pounded to ½ inch thickness
1½ tablespoons Caribbean seasoning (store-bought OR see below for homemade version)
8 taco-sized soft flour tortillas
2 cups cole slaw (without dressing)

Caribbean salsa
½ red bell pepper, diced
½ red onion, diced
1 mango, diced
1 cup pineapple, diced
¼ cup cilantro, roughly chopped
1 tablespoon fresh lime juice (about ½ of a juicy lime)
½ teaspoon salt
½ teaspoon garlic powder

Directions:
1. Prepare the salsa by combining all ingredients in a bowl and stirring well. Cover and chill until ready to use.
2. Slice chicken breasts into strips (or chop into bite-sized pieces) and place in a bowl. Sprinkle chicken with half of the Caribbean seasoning, stir, then sprinkle with remaining seasoning and toss to coat.
3. Cook chicken in a large greased pan or skillet over medium heat for 5-8 minutes until cooked through.
4. To serve, fill each tortilla with cooked chicken, then top with cole slaw and Caribbean salsa. Serve immediately with fresh limes for drizzling if desired.


*** PLEASE NOTE: I used this seasoning when I made this the first time- It was spicy! Definitely check out the measurement you use for the taco recipe. It's NOT as much as the recipe for the seasoning makes!!!  If you don't like spicy you could always use Mrs. Dash Caribbean Seasoning that is salt and MSG free- or find another recipe online that is non spicy! Overall, the flavor of this homemade seasoning is yummy but you gotta love some heat ;)

Homemade Caribbean seasoning
2 teaspoons paprika
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons Italian seasoning
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes

Stir together all seasoning ingredients in a small bowl.

These chicken tacos were VERY yummy!! The crunchy cole slaw with the sweet of the pineapple salsa complemented the spicy chicken really well. There are a variety of textures and flavors so its definitely not a boring dinner! It is light and fresh and a fun twist on normal tacos! 

If you try these out please come back and let me know how you like them!!!

((Original Recipe found at: http://lecremedelacrumb.com/2015/04/caribbean-chicken-tacos.html ))

Shrimp and Asparagus with Lemon Pepper Sauce

I am totally an ocean girl. I love seafood and sitting on the beach with my toes in the sand. The ocean is where I feel most at peace so being landlocked is pretty awful. But I'm making due. One of the ways I do that is by making food from the ocean. At least once a week we have fish or shrimp (Lobster is out of the question since it's crazy expensive here). This week I was looking for quick recipes. 20 minute recipes to be exact and I stumbled on this one from Home Cooking Memories. She had used ginger in hers but the hubby doesn't like it so I decided to change it up. The only thing I did was omit the ginger and add the pepper. Easy! The link to the original recipe is at the bottom in case you like ginger :) 

Shrimp and Asparagus with Lemon Pepper Sauce

Ingredients:
4 tablespoons olive oil, divided
1 pound large raw shrimp, peeled & deveined
1 pound asparagus, ends trimmed and each stalk cut into 2-3" pieces
½ teaspoon salt, divided
1 teaspoon minced garlic
Fresh cracked pepper to taste

Lemon Sauce:
⅔ cup chicken stock
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon soy sauce
¼ cup lemon juice
1 teaspoon lemon zest

Directions:
1. In a small bowl, whisk together all of the lemon sauce ingredients and set aside.

2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with ¼ teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly under cooked. Remove from frying pan and place shrimp on a plate.

3. In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with ¼ teaspoon salt (or more if needed). Add pepper (I used about 1 tsp.) and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.

4. Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. 

Remove from heat and serve.

Can I just tell you that this recipe was AWESOME!!! The hubby loves it and it brought a bold spicy lemony flavor have was very yummy!! We ate this on top of some jasmine rice. 

It does have a stronger lemon flavor so if you want it more tame you could adjust the amount of lemon juice and add extra chicken broth to make up for it! 

I hope you enjoy it!! Make sure to come back and let me know how you liked it!

Here is the original link as promised!!

http://homecookingmemories.com/shrimp-asparagus-stir-fry-lemon-sauce/

Turkey Meatballs

Who doesn't love spaghetti and meatballs?!?! I know I do, especially with garlic bread...YUM! When I found this recipe in our Body Beast nutrition book I thought I'd give it a try. Using oats seemed a little weird but I promise that you can't even tell! These are so simple and can be frozen to use at a later time too!

Sagi's Signature Meatballs
Serving Size 5 meatballs- 220 calories/ 10g Fat/ 3g Saturated Fat/ 109mg Cholesterol/ 460mg sodium/ 8g Carbs/ 1g Fiber/ 0g Sugar/ 25g Protein/


Ingredients:
- Nonstick cooking stray
- 1 1/2 pounds ground turkey
- 1 tsp. sea salt (I used course kosher salt)
- 1/2 tsp. ground black pepper
-1 large egg, beaten
-3/4 cup quick-cooking oats
-2 cloves garlic, finely chopped
-1 Tbsp. chopped fresh parsley
-2 Tbsp. organic tomato sauce (I used Newman's Own Organic Tomato Basil Sauce)

Directions:
1. Preheat over to 400F; lightly spray a large baking sheet with cooking spray and set aside.

2. Combine all ingredients in large bowl; mix well with clean hands.

3. Roll mixture into 30 1-inch meatballs; place on prepared baking sheet.

4. Bake for 15-20 minutes, or until no longer pink in the center.

ENJOY!!!

I ate these with zucchini noodles and the same sauce I used in the meatballs! It was so delicious and very carb friendly! My husband and kiddos even liked them except they had regular noodles! Perfect dinner for the entire family!

TIP: Meatballs freeze very well! Place 5 in a ziplock bag and freeze for future meals! You can defrost them in the refrigerator and heat them in the toaster over or microwave.


OTHER VARIATIONS!

1. 1Tbsp. chopped fresh basil and 1 tsp. fresh lemon zest.

2. 1 Tbsp. Worcestershire sauce and 2 Tbsp. fresh parsley.

3. 1 tsp. cumin and 1 tsp. chili powder.

4. 2 tsp. hot sauce and 1/2 tsp. curry powder.

Memorial Day Weekend!

HAPPY MEMORIAL DAY WEEKEND!!!

This weekend is all about remembering all of our fallen solders and is generally accompanied by good food, celebrations and a 3 day weekend. When I was younger, my family would always do huge cookouts and spent time together. Many of my family members served so it was a special weekend for them. Now that we are so far from family, we generally try to get together with some friends or just stay home and do a mini cookout of our own.

As always cookouts and family gatherings brings yummy food that totally doesn't help our diets out! From the mayonnaise pasta and potato salads, the sweet and sour meatballs, baked beans, cheeseburgers. hot dogs and pounds of cookies, pies and chocolate, I get that its so hard to eat well, never mind sticking to your portions! I mean who can resist snacking here and there when the food SMELLS soooooo good!?

This year we decided to make it a little healthier but still just as yummy. Of course it made it easier that we #1 live so far from family so huge cookouts are not available and #2 it has been an extremely RAINY weekend which isn't really suitable for outdoor cookouts anyways. Anyways, one of the things we decided on was Steak Kabobs!!! I love grilled steak and veggies so this is right up my ally.

Picture of our first attempt at Steak Kabobs! It was the
perfect meal and even better as left over the next day!

To start we needed a marinade for the meat! I stumbled upon this recipe on Food.com and it was pretty awesome! You can tweak it to your tastes but make sure you marinade the meat in it for at least 6 hours, overnight is the best :)

-----------------------------------------------------------------------
***Beef Kabob Marinade***

Ingredients
Yield 3 1/2 cups

1 1⁄2 cups oil
3⁄4 cup soy sauce (can use low-sodium)
1⁄4 cup Worcestershire sauce
1⁄2 teaspoon salt
3 tablespoons chopped fresh parsley or 2 teaspoons dry parsley flakes
1 teaspoon fresh ground black pepper
1⁄2 cup wine vinegar (I used white)
1 -2 tablespoon fresh minced garlic (or to taste, I used 1T)
1⁄3 cup teriyaki sauce
1⁄2 cup honey (do NOT use any substitutions use only honey)
2 small green onions, chopped (optional)


Directions

Put all ingredients except the green onions into a bowl and whisk vigorously for about 30-40 seconds (you can also use a blender!)

Mix in in green onions.

This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.

*NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
-----------------------------------------------------------------------

Once we were ready to assemble the kabobs, I just cut up the veggies. We used peppers (all colors), an onion, and whole baby Portobello mushrooms. We chopped them into bigger squares and the mushrooms in half.

Line up of the kabob went something like this:

steak-pepper-onion-mushroom-steak-pepper-onion-mushroom-pepper-steak-onion, pepper, mushroom-steak

START WITH STEAK- END WITH STEAK as my hubby would say :) Can't you tell we are meat eaters here!?!

We ended up bringing these kabobs to our friends house on Saturday and they were a hit!! Juicy and tender and grilled to perfection! It was the perfect way to control portions and get in your vegetables!

PLUS we had left overs so tomorrow night I'll take the meat and veggies off the skewers, heat it up and serve it over brown rice. Simple and easy meal made from our Memorial Day feast :)

Kabobs are awesome, just sayin' :) HAPPY GRILLIN'!!!!!

Dine Out Without Diving Off Your Diet

When you start to eat healthily, dining out, which was once a bliss-filled, belt-notch-loosening pleasure, becomes a culinary terror.

Servings are super sized and smothered in butter. Enormous gallons of soda abound. Fries come with your order whether you want them or not. Very little veggies can be seen for miles. Not bad if you want a SUPER sized meal that probably accounts for two days worth of your caloric intake, but what if you DON'T what that? What do you do?

 No fear, I'm here to help.

 ***Please remember that even with our tips, restaurant dining is almost always going to be less healthy than what you can make at home. Try to limit eating out to once a week and make that meal your cheat. Its nearly impossible to make it as healthy as you could at home.

That said, here are a few pointers:

1. Make smart choices
Almost every menu contains chicken or fish cooked in a healthy way. Look for words like "grilled," "broiled," or "steamed," and avoid "sautéed", "smothered" and "fried."

2. Skip the appetizer
By definition, an appetizer is intended to get your appetite going. But when some appetizers contain more than 1,000 calories, that's not an appetizer—that's a full meal and more! If you do want an appetizer, ask your table if they'd be willing to split one of the healthier options like a salad, bruschetta, ceviche, or anything that's light on sauce and heavy on fruits, veggies, or lean protein.

3. Eat a salad
Greens are also a great option, but not all salads are created equal. Stick with salads that don't contain mayo (in other words, avoid the tuna and chicken salad), and ask for the dressing on the side. This way you can add your tablespoon or two, instead of having your salad drenched in it.

4. Skip the Side dishes
At many restaurants, the "side" is a baked potato, fries, or coleslaw. What does that equal? Unnecessary calories. If you'd like a side, request the salad (dressing on the side), fruit, or steamed veggies, even if you don't see them as an option.

5. No bread
Don't eat the bread. Does it taste good? Sure! But instead of eating something because it's in front of you, swap those empty calories for something you'd actually enjoy.

6. Eat half
Over time, American portion sizes have enlarged to gargantuan sizes. Restaurants often provide you not with one serving of pasta, but with as many as 4 or more. But if you have a hard time not cleaning your plate—after all, the food does taste good—request that the waiter split your order in half before they bring it to the table. That way you can enjoy your dinner as lunch later in the week.

7. No soda
If bread is bad, soda might be worse. That's because it's easy to consume massive amounts of calories fast. And don't even think about going the "diet" route. Those artificial sweeteners aren't healthy, and they can lead you to crave more sugary substances. Talk about a lose-lose! If you want something other than water, ask for unsweetened iced tea. It's calorie free, so you can drink as much as you want!

8. Dessert
Hmmm dessert is awesome but is it worth it? Granted, some restaurants use restraint, and focus more on unique flavors than on quantity, but if you're out with friends at the type of place where the dessert has more calories than your meal, and they insist upon ordering it, suggest the table split it. Then take a single bite and put your spoon down. It's not about denying yourself, but about making smart choices. If you really want dessert, skip the appetizer or reduce the portion of your main course, and again, portions matter. OR skip it and if you're still craving something sweet when you get home, enjoy some yogurt and berries or a piece of fruit.


9. Watch your Alcohol Intake

Alcohol inhibits your judgment and is VERY high in sugar. But if you do have an alcoholic drink with a meal, reduce your other carbohydrate intake. Best choices for alcoholic drinks are a glass of wine and light beer. Choose plain liquors, like vodka, whiskey, or gin, with low-calorie mixers, such as club soda, instead of jaeger or kahlua. Avoid mixed or specialty drinks like piña coladas or mai tais—they’re loaded with calories and sugar.

I hope this will help you make better decisions while eating out. Going out to eat should be fun and about eating good food but that doesn't mean you need to stuff yourself so full that you will sorely regret it in a few hours. Instead make going out to eat about the company that is joining you. Eating slowly and engage in conversations that will keep your mind off the food and on them.

Spinach Chicken Burgers

Burgers. I love burgers. They are amazing and so easy. There are so many ways to make them that it's never ending what you can create!! 

Here is a recipe I modified from Sole for the Soul. The best thing about these is that you can make them ahead of time and just reheat them throughout the week. They don't really need buns either!! This are chuck full of flavor, very juicy and oh so yummy! 

Spinach Chicken Burgers

*1 pound ground chicken

*1 cup wilted spinach (I just tossed from fresh spinach in a bowl, added some water, covered it and microwaved it for 20 seconds!)

*1/2 of a small yellow onion roughly chopped

*1 garlic clove or 1tsp chopped garlic

*2 green onions roughly chopped 

*2T balsamic vinegar 

*2 tsp. Soy sauce

*1 tsp. Lemon juice (fresh!)

*1/2 tsp. Chili powder

*1/2- 1 tsp. Black pepper (you can change this to for your taste!) 

* 1/4 cup shredded sharp cheddar (I did not add this to mine!)

*1/2 cup Panko bread crumbs

Directions:

1. In a small bowl mix together the vinegar, soy sauce, lemon juice and chili powder. Set aside.

2. In a food processor add the spinach, onion, garlic and green onion. Mix until well combined and all the big pieces of onion are gone. 

3. In a big bowl put the chicken and add the spinach mixture. Combine well. (This is where you would add the cheese if using)

4. Add the vinegar mixture into the chicken, mix to combine. 

5. Next add the panko bread crumbs and pepper. Stir just until well distributed. 

6. Make four burger patties (to do this easily I form one big ball and pat it out a little. Then I score it in a + with my hand. This will give you 4 even patties!). Place patties on a plate, cover and refrigerate for at least an hour or so. This will give time for all the flavors to blend! 

***When you are ready to cook preheat the oven to 350 degrees. Grab a rimmed cookie sheet and a skillet. Heat a skillet to medium-high and add 1tsp. oil (I used coconut, olive oil would be good too!). If you need to do two batches add some more oil for the second batch! Brown each patty on both sides and place on a rimmed cookie sheet. Bake for 20 minutes or until internal temperature reaches 165!!***

I hope you love these burgers as much as my family did!! I had mine with sautéed mushrooms and mustard with a side of steamed zucchini, no bun or cheese needed!! 

Id love to hear your opinion on these and as always, feel free to share!! 

Easter Sunday!!

This holiday we decided to stay home and relax. We had nothing prepared, other than the Easter baskets of course, and I was planning on just making a simple chicken dish for dinner. Nothing fancy but sometimes all that matters is that you are with family. 

Our dinner was very simple. I chopped up some veggies and chicken, threw them into a casserole dish, seasoned it and drizzled with some chicken broth and white wine then into the oven to roast. Seriously that simple. It's clean eating made easy without having to clean tons of dishes or think ahead too much. You could really use any veggies you have on hand! 

Here's the recipe:

Simple Chicken and Veggie Roast 

2 chicken breasts cut into 1 inch pieces

3 medium red potatoes cut into bit sized pieces

1 cup tomatoes chopped (I used grape and just halved them)

1/2 a bunch of asparagus cut into 2 inch pieces

1/2 of a yellow onion roughly chopped

1/2 cup chicken broth

2 tsp. basil (I used dried but fresh would be great too)

2 tsp. white wine

salt and pepper

1. Preheat oven to 400 degrees

2. Get out your chicken and season with salt and pepper; set aside.

3. Grab your casserole dish and spray it so nothing will stick

4. Put all the chopped vegetables into the dish. I did layers starting with the potatoes, then asparagus and onions finishing with the tomatoes.

5. Next add the chicken around the top of the veggies. 

6. In a small cup or bowl mix the broth and wine together. Drizzle over casserole.

7. Cook for about 45 minutes or until chicken is fully cooked through. (Half way I took the casserole out and gave it a good stir.)

If you try this recipe I would love to know how you like it!!! Come back and post a comment and by all means SHARE this with family and friends ;)

Happy (late) Easter from our family to yours!! 

PUMPED UP Cuban Picadillo

I started out with this recipe I found online at Health Roots, Happy Soul. It was such a simple recipe and I was so excited to make it. But in typical Jaclyn fashion, I couldn't follow the recipe at all!!! I was missing a few ingredients and had some others that needed to be used before they went bad. So here is my recipe-- the NEW Pumped Up Cuban Picadillo!

Ingredients:
-1 pound ground beef (I use 90/10 at least)
-1/2 of a yellow onion, chopped
-1 pepper, chopped (I used a red one!)
-3 garlic cloves, minced
-2 tablespoons of red wine vinegar (I only had white, apple, and rice- so I found this awesome site that talks about vinegars and how to substitute them out. I ended up using 2T rice vinegar. Check out that site here: http://www.md-health.com/Substitute-For-Red-Wine-Vinegar.html)
-2 tsp. Chili Powder
-1 can (15oz) Organic Diced Fire Roasted Tomatoes
-1T Tomato Paste
-1 can (15oz) Kidney Beans (I used Target's organic brand in the box!)
-1/2 cup water
- 2 cups chopped spinach (fresh)
- Salt and Pepper to taste

Directions:
1. Prepare all vegetables for cooking as directed above
2. In a large skillet cook the beef until just brown. Drain all grease. Return beef to pan.
3. Add onion, peppers, garlic, a dash of salt, black pepper (to taste),chili powder, and 1/2 cup water to beef and stir until well combined. Cook for about 5 minutes.
4. Add in the tomatoes, paste, beans, and vinegar to the beef mixture and stir to combine.
5. Turn the heat down to medium/low and cook for about 15 minutes so the flavors can blend. (Add more water, 1/4 cup at a time, if getting dry!)
6. Add in the chopped spinach and stir. Place a cover on the skillet and let cook for about 5 minutes or until the spinach is wilted.
7. Serve over cooked brown rice.

Toppings you could add: avocado or parmesan cheese

ENJOY!!!!

Pssst: Make extra! This is GREAT the next day!!

Slow Cooker Beef Stew

Its been incredibly freezing around and there is one thing I want when its this cold. Beef Stew! I love a good hearty beef stew but hate when it comes out too heavy. So I decided to give this new recipe a try. I did change a few things up a bit to my liking but over all it came out excellent. Next I think I will try this with chicken and chicken stock and see how it comes out! I love the kale in it. It really brightens the stew up!

Slow Cooker Beef Stew

Ingredients:

1 tablespoon olive oil

1½ pound stew beef

½ teaspoon salt, plus more to season beef

½ teaspoon pepper, plus more to season beef

4 medium/large red potatoes, peeled if desired, cut into bite sized pieces

2 stalks celery, chopped

4 large carrots, peeled, chopped

1 onion coarsely chopped

2 bay leaves

2 cups beef stock

Water

1 bunch kale, stems removed, leaves chopped into small pieces

Directions:

Pre-heat a large pan over medium heat. Season beef with salt and pepper. When pan is ready, add 1 tablespoon oil and in two or more batches to cook the beef. Brown on at least two sides, about 3-5 minutes per batch. You do not want to overcook the beef since you will be cooking it all day. When the first batch is done, add the cooked beef to the slow cooker. Add additional oil to the pan, if needed, and cook the next batch. When the last batch is done, add ¼ cup water to the pan and scrape up the brown bits. Pour the beef and liquid into the slow cooker.

Add potatoes, celery, carrots, onion, bay leaves, teaspoon ½ salt, ½ teaspoon pepper and beef stock. Stir. Fill slow cooker with water until it just reaches the bottom of the top level of vegetables. Don’t completely cover the veggies!!

Cook on low for 8 hours, or until meat is tender to your liking.

Stir in kale, re-cover, and cook for about 15-25 minutes, or until the kale is wilted and tender.

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(I found the original recipe at http://thechiclife.com/2014/01/healthified-slow-cooker-beef-stew-recipe.html -- Feel free to check it out! She has many different recipes on her blog!)

Crock Pot Honey Parmesan Pork Roast

Yesterday we bought a pork loin, cut it into pork chops and 1 roast. Out of the loin we got enough for 5 meals!!! We paid $15 for the loin making each meal $3 for the protein! Not too shabby! Our meal consists of 2 pork chops that are big enough to share with our kids. From that loin we had one large roast which we wanted to slow cook. Unsure of what to do, we took to Google to find a recipe. The hubby found a recipe from Your Home Based Mom and we just happened to have all of the ingredients so we went for it.

Here is the recipe!

Slow Cooker Honey Parmesan Pork Roast

Ingredients:

-1 3-4lb boneless pork loin roast (ours was only about 2 pounds)

- 2/3 cup grated Parmesan cheese

-1/2 cup honey

- 3 Tbsp soy sauce (I used reduced sodium tamari)

- 1 Tbsp dried basil

- 1 Tbsp dried oregano

- 2 Tbsp chopped garlic

- 2 Tbsp olive oil

- 1/2 tsp salt

- 2 Tbsp corn starch

- 1/4 cup chicken broth (we didn't have any so we just used water) 

Directions:

1. Place roast in slow cooker and turn heat on low. 

2. In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil and salt.

3. Pour mixture over the top of the roast.

4. Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees. (We cooked ours for 4 1/2 hours since our roast was smaller) 

For the Glaze:

1. Remove meat and place on a platter.

2. Strain juices in slow cooker and put into a small sauce pan. 

3. In a separate bowl mix the cornstarch and chicken broth together.

4. Add cornstarch mixture into the strained juices and cook on medium heat until thickened. 

Slice roast and serve with glaze! We had green beans and it paired nicely with the pork and glaze! 

In total our meal total cost was about 5 dollars for the entire meal. For a family of 5 that means it cost me ONE DOLLAR to feed my family of 5. Clean eating is doable and not more expensive!

Here is the break down:

Pork- $3

Frozen Green Beans $1

Various other ingredients $1

This came out AMAZING!!! The pork was flavorful and tender and the glaze wasn't super sweet. The entire family loved it! 

To find the original recipe and its creator: http://www.yourhomebasedmom.com/slow-cooker-parmesan-honey-pork-roast/

Parmesan Crusted Pork Chops

I was so sick of eating chicken and beef when I decided to check out some clean eating recipes for pork. My husband loves pork so I knew it would be a welcomed change. When I found this recipe I just had to try it! It did get a little messy trying to get the mustard and the parmesan onto the pork chops but WELL WORTH IT! I served this with steamed green beans and roasted potatoes. Needless to say this dish was a SUCCESS and I will be making it again so I just had to share it with you all! 

You will need:  

• 3/4 c parmesan cheese
• 1/4 tsp basil leaves
• 1/4 tsp garlic powder
• 1/4 tsp dried orgeno
• 1 dash black pepper
• 1/4 tsp thyme leaves ( I didn't have this when I made it and it was still great!)
• 1/4 cup dijon mustard
• 2 tbsp olive oil
• 2 lbs pork chops

Directions:

• Preheat oven to 400 degrees
• Line baking sheet with parchment paper or wax paper.
• In a small bowl whisk together mustard, oil, and spices.
• Season the 4 pork chops with pepper, then brush both sides of the chops with the mustard mixture.
• Press the grated cheese into both sides of the chops.
• Place the chops on the prepared baking sheet.  Bake for 15 to 20 minutes.  The coating should be browned and slightly crispy and the pork should be cooked through.

This recipe would be GREAT with chicken as well!!

Taco Casserole

I don't know what it is but I could eat tacos at least once a week. I love the simplicity of tacos and how most of the ingredients are fresh. My absolute favorite is to use avocado instead of cheese. There is something about it that totally allows me to not crave having shredded cheese drowning my taco. Here is a recipe for healthy taco casserole that will definitely fulfill your taco cravings!

You will need:

1 lbs lean ground turkey or lean ground beef, browned and drained.

1 small onion diced

1 serving of my clean eating Taco Seasoning Mix

8 oz jar of taco sauce

2 roma tomatos, diced

Iceberg lettuce, chopped

Plain Greek Yogurt 

Low fat Cheddar Cheese (you can omit this!)

Whole Grain Tortilla Shells (Hard ones)

Directions:

-Brown the meat and onion in a skillet over medium high heat. Drain off the liquid and add taco seasoning mix with 1/4 c water.

-Stir until combined.  Then add taco sauce and stir. 

- Layer a baking dish with crunched up taco shells

-Then put a layer of ground meat, thin layer of greek yogurt, tiny bit of cheddar cheese (if you use it), then layer with shells, ground meat, greek yogurt and cheddar cheese on top.

-Heat in 350 Degree oven for 15 minutes.

Top with lettuce, tomatoes, olives, avocados or anything else you normally top your tacos with! 

You can serve this with a vegetable side such steamed green beans or broccoli! 

Taco Soup

So I started out making taco soup but the recipe I used really didn't come out like "soup" there wasn't a ton of broth but it was yummy none the less. I did change a few things so I thought I'd post it for you!

The entire family loved this quick ONE pot meal!

Ingredients:

1/2 to 2 pounds ground turkey or beef (I used a lean ground sirloin beef)
1 serving of  Homemade Taco Seasoning
1 1/2 cups water
1 can (15 oz.) pinto beans-- drained and rinsed
1 can ( 10 oz.) diced tomatoes with green chilies
1 can (15 oz.) Crushed tomatoes
1 package (10 oz) frozen corn (you could use canned too)
1 serving of Homemade Ranch Salad Dressing Mix

Directions

-- In a pot cook beef over medium heat until no longer pink; drain.
--Return beef to pan and add taco seasoning. Stir to combine; mixing well.
--Add the remaining ingredients into beef mixture and bring to a boil.
-- Reduce heat and let simmer, uncovered for about 15 minutes or until heated through, stirring occasionally.

Optional Toppings:
-Avocado
-Lettuce
-Green Onion
-Plain Greek Yogurt in place of Sour Cream
-Sharp Cheddar Cheese

Portobello Mushroom Cap Pizzas

This whole thing started when I saw a post from one of my friends of the mushroom cap pizzas that they made. I am definitely a mushroom lovers so this was something I just had to try. After visiting my local grocery store TWICE, they finally had the BIG portobello mushroom caps I was looking for. I chose to make these on a night when I knew my husband wasn't going to be home since mushroom cap pizzas probably wouldn't be his cup of tea. The kiddos got some baked chicken and apple slices for dinner so I was FREE to pick something that I wanted! How awesome is that?! If your a mom/dad/care giver you totally understand what I'm talking about ;)

Anyways these are super easy to make and are pretty tasty because the pizza sauce has a very bold herb flavor.  As with any pizza these are so versatile. You could really add whatever you wanted for toppings! I just did a simple cheese and spinach one!

If you like this recipe, feel free to share, like and/or comment!

Ingredients:

- 2 large portobello mushroom caps

- 2 T homemade pizza sauce << check out my recipe :)

- Handful of baby spinach leaves

- 1/2 cup Mozzarella cheese

--Preheat oven to 350 degrees.

--Take the gills and stems out of the mushroom caps. If you use a spoon to scrap the inside of the mushroom the gills come out very easy!

--Place mushroom caps on a baking sheet top down. Drizzle a tiny bit of olive oil over each mushroom cap and place in oven for 10 minutes.

--After the ten minutes is up, take out the mushroom caps and soak up the water left inside the mushroom with a paper towel.

-- Assemble your pizza by first putting the sauce (1T per cap or to your liking). Next place a layer of spinach leaves. I like to add quite a few as they cook down. To finish off the pizza add a layer of cheese. You can put this on as heavy or light to suit your tastes.

--Place mushroom pizzas back into the oven for 10 additional minutes or until the cheese is fully melted and bubbly.

ENJOY!!!

                



Chicken Fajitas

I love chicken fajitas but hate using those seasoning packets. Yes they taste great but I would rather not eat all the extra salt and whatever else that is in there. My struggle has been to find a recipe where there was a bold flavor. This recipe definitely helped me reach that bold flavor without all the extra yucky ingredients. 

INGREDIENTS:

2 skinless, boneless chicken breasts halves (about 1 pound total) cut into ½ inch strips

1 medium bell pepper, cut into thin strips

1 small onion, thinly sliced

1 tsp. chili powder

½ tsp. sea salt

½ tsp. ground cumin

½ tsp. garlic powder

2 tsp. extra virgin olive oil, divided use!

1 lime (quartered) 

Whole wheat or 8 small corn tortillas 

½ avocado, thinly sliced

Fresh Salsa (for garnish, optional)

The first thing I did was get out 2- 1 gallon plastic bags. You could use containers that have lids or whatever but you need to be able to mix the ingredients and put it into the refrigerator. In the first bag, I put the sliced bell pepper and the sliced onion. In the second bag, I put the chicken. 

Into each bag I put:

1/4 heaping teaspoon of chili powder

1/4 teaspoon sea salt

1/4 heaping teaspoon of cumin

1/4 heaping teaspoon garlic powder

1/2 teaspoon of olive oil

A squirt of lime juice from a fresh lime

Then I sealed the bags and gentle shook and massaged the seasonings around until evenly coated  

                               

Put both bags into the refrigerate for 15 minutes or until you are ready to start dinner! I left mine in there for about 30 minutes. 

Heat remaining 1 teaspoon oil in large skillet over medium-high heat. Empty the contents of the veggie bag into skillet and cook, stirring frequently for 3 or so minutes. I like mine cooked longer so this is why I add mine before the chicken. 

Once the veggies have softened a bit, add in the chicken and cook for an additional 5-6 minutes or until the chicken is no longer pink on the inside. 

Remove from heat. Serve on warm tortillas and top with avocados and salsa.

**This recipe could be EASILY adapted for different proteins! Try beef sirloin or shrimp! You can also use ground chipolte chili powder instead of regular chili powder! **

Sorry I totally didn't take a picture of the finished product! We were starving so it was gone in a flash!