SPICY CHICKEN MEXICAN CASSROLE

Casseroles are easy, quick, and require little of your time, so they’re ideal any time in your schedule. But what’s better than a Mexican casserole? Nothing, I say! This casserole is spicy, cheesy, and comforting. Plus, you’ll never feel guilty eating it!

SPICY CHICKEN MEXICAN CASSROLE

Servings: 10 | Calories per Serving: 123

INGREDIENTS:

🌶 8.5 Ounces Cooked Shredded Chicken (I cooked in crockpot over night)

🌶3/4 Cup Brown Rice

🌶1/2 Cup Lime Juice

🌶1 Can Black Beans

🌶2 Cans Fire Roasted Diced Tomatoes

🌶1/3 Large Red Onion

🌶2 Jalapeno Peppers

🌶1/2 Cup Shredded Mexican Cheese Blend

🌶Cumin, Cilantro, Cayenne, Chili Powder, and Black Pepper

DIRECTIONS:

🌶Preheat oven to 400 degrees.

🌶Cook the rice in a mixture of water and the lime juice, so the rice really holds that citrus flavor.

🌶Chop the red onion and jalapenos and drain the black beans.

🌶In a deep pan, mix together the beans, onion, jalapenos, and diced tomatoes. Mix together.

🌶Add brown rice when its done being cooked and mix again.

🌶Add 1/4th cup of cheese. Mix well.

🌶Add herbs and spices. Mix well.

🌶Add chicken. Mix well. (Mixing is pretty much most of the work in this dish. Yeesh! 😛 )

🌶Sprinkle the remaining 1/4th cup of cheese on top.

🌶Cook for 20-25 minutes or under cheese is golden on top.

🌶Cut into 10 pieces and serve!

🌶Enjoy with avocado, sour cream, fresh cilantro and even some delicious Tajin on top!

CHICKEN & ARTICHOKE WRAP

Who doesn’t love a wrap? They are delicious and you can fill them with all the goodies you want! I always forget about making them, but they are so easy. I need to make them more often. For my first wrap recipe, I wanted to do a classic, but one that wasn’t as popular as say a turkey wrap. Healthy chicken meets artichokes hearts in a tangy, citrus lemon herb sauce! Give it a try and let me know how you like it!

CHICKEN & ARTICHOKE WRAP

Calories per Wrap: 194

INGREDIENTS:

1 Flatbread or Wrap (I used Fit & Active from Aldi)

1 Ounce Chicken Breast

4 Small Artichoke Hearts

1/2 Roma Tomato

1/2 Cup Fresh Spinach

6 Banana Pepper Rings

1 Tablespoon Italian Dressing

1/2 Tablespoon Lemon Juice

Parsley, Red Pepper, Bail, Garlic Powder

DIRECTIONS:

You can cook chicken breast in a crockpot over night to make it easy on yourself. That’s what I did. No hassle.

Slice the roma tomato, slice the artichoke hearts in half, and loosely shred the chicken.

In a bowl, mix together the spinach, Italian dressing, lemon juice and herbs/spices.

Place the spinach mixture onto the wrap.

Place the tomatoes on top and then the chicken.

Layer the artichoke hearts and banana pepper.

Roll the wrap tightly. Use tooth picks to keep it together and slice in half.

Eat and enjoy!

SAUSAGE & PEPPER FLATBREAD


There is no reason you shouldn’t enjoy what you love even while you are trying to lose weight or maintain a healthy lifestyle. You CAN have pizza and flatbread everyday and still meet your goals. Its all about healthy high quality ingredients, smart choices and the right proportions. This flatbread is a delicious well rounded meal. Serve it up with a fresh salad and you couldn’t find a better meal! I hope you enjoy this scrumptious dish!

SAUSAGE & PEPPER FLATBREAD

Servings: 2 | Serving Size: 1/2 a Flatbread | Calories per Serving: 230

INGREDIENTS:

🍕 3 Italian Sausage Links (I use Hot)

🍕 2 Cans Diced Tomatoes with Basil

🍕 2 Cans Tomato Paste

🍕 1 Yellow Onion

🍕 4 Garlic Cloves

🍕 1 Cup Fresh Parsley

🍕 Black Pepper, Dried Basil, Oregano

🍕 1/4th Large Green Pepper

🍕 1/2 Jalapeno

🍕 6 Banana Pepper Rings

🍕 1/4 Cup Italian Style Shredded Cheese

🍕 6 Leaves Fresh Basil

🍕 Flatbread Wrap (I used Fit & Active from Aldi)

DIRECTIONS:

🍕 Cook the sausage in a skillet on medium high heat. Once the outside gets crispy, slice the sausage into bite size pieces and continue to cook.

🍕 Dice the onion, garlic cloves and fresh parsley.

🍕 In a separate pan, place the diced tomatoes, tomato paste, chopped onion, garlic, parsley, black pepper, dried basil and oregano. Cook on low medium heat. Stir often, so the pizza sauce doesn’t burn on the sides. )The pizza sauce will be enough for at least 7 flatbreads. Freeze what you don’t use!)

🍕 Preheat oven to 400 degrees.

🍕 While those cook, dice the green pepper into long strips and roughly chop the banana pepper. Measure on the cheese.

🍕 Once the sausage is done cooking, place them on a paper towel to soak up the grease.

🍕 On the flatbread, spread some of the pizza sauce.

🍕 Next place some of the green bell pepper, sausage and banana peppers.

🍕 Sprinkle the cheese on top and  place the fresh basil.

🍕 Place in oven and cook for 15 minutes or until crispy.

🍕 Slice and chow down!

GROWN UP TRAVELING TACOS

We all love tacos, but there is a special place in our hearts for traveling tacos. They remind of us our childhood or, if you’re like me and went to the University of Iowa, it reminds you of leaving the bars and grabbing a traveling taco on your way home (or to afties). Yes, a traveling taco stand on a college campus that was only open after the bars closed. Epic business idea, right? This is way more simple than you probably think it is. It takes almost no time and you can add or discard whatever flavors you’d like. I used Takis Habanero Lime chips instead of the classic Doritos because I like the added heat and citrus flavors, but use whatever you’d like. I hope you seriously enjoy this meal and it brings a smile to your face, like it did mine!

GROWN UP TRAVELING TACOS

Servings: 4-6

INGREDIENTS:

🌮 1 lb. Ground Beef

🌮 1/4 Cup Lime Juice

🌮 Cayenne, Cumin, Black Pepper

🌮 4 Cups Iceberg or Romance Lettuce

🌮 1 Red or Yellow Onion

🌮 1 Avocado

🌮 1 Pint Grape Tomatoes

🌮 1 Jalapeno

🌮 Shredded Cheddar Cheese

🌮 Sour Cream

🌮 Hot Sauce (I used Frank’s)

🌮 Takis Habanero Lime Chips

🌮 Fresh Cilantro

DIRECTIONS:

🌮 In a skillet, cook the ground beef with the lime juice, cayenne, cumin and black pepper.

🌮 While that is cooking, chop up the lettuce, onion, tomatoes, avocado and jalapeno.

🌮 In a bowl, smash the chips into small pieces.

🌮 Once the beef is cooked through, you can start to layer your taco!

🌮 With the chips already added, you can next add the ground beef, then the lettuce, onion and tomatoes. Add the avocado and jalapeno atop.

🌮 Finish with cheese, a dollop of sour cream, hot sauce and some freshly chopped cilantro.

🌮 Gobble that up!

CROCKPOT MURGH MAHKANI (INDIAN BUTTER CHICKEN)

Indian food is easily in my top 3 favorite cuisines. I’m obsessed. The flavors just speak to me and this is the dish that I first tried and made me fall madly in love with Indian food. I love making Murgh Mahkani, but sometimes it can get VERY involved, so I wanted to do an easier take in the crockpot because crockpots are life savers when you’re busy (or laz)! 🙂 I hope you enjoy this delicious easy take.

CROCKPOT MURGH MAHKANI (INDIAN BUTTER CHICKEN)

Servings: 8 | Serving Size: 1/2 Cup | Calories per Serving: 162

INGREDIENTS:

🐔 15 Ounces of Boneless Skinless Chicken Breast

🐔 1 Medium Yellow Onion

🐔 3/4 Cup Peas

🐔 2 Tablespoons Chopped Cashews

🐔 5 Garlic Cloves

🐔 2 Cans Tomato Paste

🐔 1 Cup Chicken Broth

🐔 1/2 Cup Lemon Juice

🐔 8 Ounces Milk

🐔 1 Tablespoon EVOO

🐔 1 Tablespoon Butter

🐔 Ginger, Curry Powder, Turmeric, Cayenne Pepper Powder, Cumin, Garam Masala, Cinnamon, Black Pepper

DIRECTIONS:

🐔 Chop the chicken into bite size pieces and place in the crockpot.

🐔 Chop the onions and garlic, then place the onion, peas, garlic, and cashews into the crockpot.

🐔 Empty the tomato paste, chicken broth, lemon juice, and 4 ounces of the milk into the crockpot and mix well.

🐔 Add the ginger, curry powder, turmeric, cayenne, cumin, garam masala, cinnamon (just a little of it), and black pepper and mix.

🐔 Place the butter in, turn the crockpot on low and cook for 5 hours.

🐔 Mix it every hour, so the tomato doesn’t burn on the sides.

🐔 When it is done, empty into your container you will store it in.

🐔 Add the other 4 ounces of milk and mix well.

🐔 Serve on top of basmati rice or cauliflower rice and chow down! 

ITALIAN BEEF SOUP

Italian Beef is one of the best dishes on the planet. If you’ve never had one, get to Chicago right now and eat one. You will never be the same. I promise, you will crave it for life. I felt like Italian beef this week, but didn’t want to do what anyone would expect, so I transformed it to a soup. Its hearty, meaty, and its warm flavors are bold! Top with cheese or croutons for an added touch!

ITALIAN BEEF SOUP

SERVING SIZE: 1 Cup | Servings: 8 | Calories per Serving: 287

INGREDIENTS:

🐄 2 lbs. Beef Round Roast

🐄 2 Small Yellow Onions

🐄 1 Jar Sweet Cherry Peppers

🐄 8 Ounces Hot Giardiniera

🐄 4 Cups Beef Broth

🐄 1 Cup Parsley

🐄 Black Pepper, Red Pepper, Garlic Powder

DIRECTIONS:

🐄 Place the beef in the crockpot.

🐄 Chop the onions and sweet peppers. Place into crockpot.

🐄 Drain the Giardiniera and empty into crockpot.

🐄 Pour the broth in.

🐄 Chop the parsley and sprinkle that, the black pepper, red pepper, and garlic powder into the crockpot. Mix well.

🐄 Cook on low.

🐄 After the beef is tender, about 4 hours, you can take it out and shred it. Put the beef back into the crockpot to continue cooking.

🐄 After a couple more hours, it should be ready to devour!

LEMON & HERB CHEESY VEGGIE PASTA

This pasta dish is very special to me. When I was in the best shape of my life I was eating this half of the week and the other half was tilapia. There is some serious hatred running around about carbs and pasta and it truly saddens me as an Italian. For some, carbs may really effect their weight, but for the majority of us, it won’t unless you’re eating too much in one sitting. (Like anything!) Pasta is delicious, can be nutritious, and is a serious energy booster. It will give you more energy than almost anything else and it will fill you up quicker and for longer. This dish has everything I love in it. A ton of veggies, pasta, cheese, and great flavors like lemon and basil. This dish will comfort you, energize you and make you feel like you’re not on some bird diet. Buona Mangiata!

LEMON & HERB CHEESY VEGGIE PASTA

Serving Size: 1 Cup | Servings: 12 | Calories per Serving: 148

INGREDIENTS:

🍋 6 Medium Zucchini

🍋 16 Ounces White Button Mushrooms (2 Containers)

🍋 2/3 Cup Frozen Chopped Onion

🍋 3  4/5 Cups Frozen 3 Pepper Blend

🍋 1 Pint of Grape Tomatoes

🍋 2 Jalapeno Peppers

🍋 5 Garlic Cloves

🍋 1.5 Tablespoons Butter

🍋 1 Cup Lemon Juice

🍋 8 ounces Whole Grain Rotini Noodles

🍋 1/4 Cup Italian Cheese Blend

🍋 1/4 Cup Cheddar

🍋 1/2 Cup Basil

🍋 1 Cup Parsley

🍋 Red Pepper and Black Pepper

DIRECTIONS:

🍋 Put a large pot on the stove top and set to high, so the water can start boiling for the pasta.

🍋 Chop the zucchini into half moon pieces, the mushrooms, the jalapeno and the garlic.

🍋 In a large skillet place the zucchini, mushrooms, onion, peppers, jalapenos and garlic.

🍋 Pour in the lemon juice and butter. Set heat to medium high.

🍋 As that mixture is cooking down and reducing, roughly chop the basil and parsley.

🍋 Add the rotini noodles to the boiling water. Mix often, so noodles don’t stick together.

🍋 Once the veggie mixture has reduced halfway, add the grape tomatoes whole, basil, parsley, red pepper to your liking, and the black pepper.

🍋 Cook down the rest of the way. Change to low medium heat.

🍋 When the noodles are done drain them and add to the veggie mixture.

🍋 Mix the noodles and veggies well.

🍋 Add both cheeses and mix until it has melted.

🍋 Eat down and enjoy.