BAKED CHICKEN & MUSHROOMS


Sometimes we just need a simple and quick chicken dish. There are times we want to cook something that doesn’t take a lot of ingredients or steps and this is one of those. With only a handful of ingredients, this dish saves you time and effort. It has the delicious taste of mushrooms and chicken cooked in wonderful flavors like almond milk and parsley.

BAKED CHICKEN & MUSHROOMS

Servings: 10 | Serving Size: 1/2 Chicken Breast w/ 5 Mushrooms | Calories per Serving: 99

INGREDIENTS:

🍄 5 Chicken Breast (31 Ounces)

🍄 16 Ounces Mushrooms

🍄 2 Cups Chicken Broth

🍄 1 Cup Unsweetened Almond Milk

🍄 1 Cup Fresh Parsley

🍄 Garlic Powder and Black Pepper

DIRECTIONS:

🍄 Preheat oven to 350 degrees.

🍄 Cut off any fat on the chicken breasts and then place onto foiled deep dish baking pan.

🍄 Clean the mushrooms and place in pan.

🍄 Sprinkle garlic powder and black pepper over chicken.

🍄 Pour the broth and milk over the chicken.

🍄 Sprinkle parsley over.

🍄 Cook for 35-40 minutes.

🍄 Eat and Enjoy!

HONEY HERB & LEMON BUTTER SALMON

II admit that a lot of times I forget about making fish for dinner. I am not sure why. Its one of the easiest things to get together an takes almost no time to cook up. Plus, its delicious and goes with so many good sides! A lot of times I cook it in just lemon juice, butter and some simple spices, but this time I thought I would pack some even more delicious flavors into the salmon. Honey and mustard meet the classic lemon and butter in this delicious take!

HONEY HERB & LEMON BUTTER SALMON

Servings: 8 | Servings Size: 1 Fillet | Calories per Serving: 187

INGREDIENTS:

 🐟 8 Salmon Fillets – Boneless with Skin On

🐟 3 Tablespoons Lemon Juice

🐟 1 Tablespoon Honey

🐟 1 Tablespoon EVOO

🐟 1 Tablespoon Dijon Mustard

🐟 Garlic, Red Pepper Flakes, Dill, Tarragon and Thyme

🐟 3 Tablespoons Butter

🐟 1/4 Cup Cilantro

DIRECTIONS:

🐟 Lay the salmon on a foiled deep pan.

🐟 Whisk together the lemon juice, honey, EVOO, Dijon mustard, garlic, red pepper flakes, dill, tarragon and thyme.

🐟 Pour over salmon.

🐟 Place butter over salmon.

🐟 Chop the cilantro roughly and place on top.

🐟 Bake for 10-12 minutes or until salmon flakes easily with a fork.

🐟 Serve and eat!

SPICY CHICKEN & CAULIFLOWER CURRY SOUP (Crockpot)



Who doesn’t love a good soup? I can eat soup all throughout the year. I really felt like having curry this week and this was the perfect combination of flavors to quench my cravings! Let me tell you, this makes your home smell delicious! Chicken breast meets a ton of yummy veggies with wonderfully warm flavors like curry, cayenne and cumin. Indulge and enjoy!

SPICY CHICKEN & CAULIFLOWER CURRY SOUP (Crockpot)

Serving Size: 1 Cup | Servings: 12 | Calories per Serving: 78

INGREDIENTS:

🌶️ 13 Ounces Chicken Breast

🌶️ 1 Large Head Cauliflower (22 Ounces)

🌶️ 2/3 Cup Frozen Onions

🌶️ 2/3 Cup Frozen Peas

🌶️ 2 Roma Tomatoes

🌶️ 1 Can Tomato Paste

🌶️ 1 Box Vegetable Stock

🌶️ 1 Cup Unsweetened Almond Milk

🌶️ Curry (I used Hot), Coriander, Cumin, Cardamom, Cayenne & Turmeric

DIRECTIONS:

🌶️ Chop the chicken into cubes.

🌶️ Chop the cauliflower and tomatoes.

🌶️ Place all the ingredients in the crockpot and mix well.

🌶️ Cook on low for 5 hours.

🌶️ Serve & devour.

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!