ITALIAN CHICKEN & CREAM SAUCE

There is nothing better than a delicious sauce. Whether that sauce is for pasta, for a salad, sandwich, or you want to dip your fries into! We love sauce. I love a good meat sauce to put over pasta or veggies. Usually, I use Italian sausage and red meat, but this week I wanted something with chicken. I decided on a tomato based sauce with some of the classic flavors of basil and parsley, but added some cream to lighten up the flavors. I think its absolutely delicious and I hope you do too!

ITALIAN CHICKEN & CREAM SAUCE

Servings: 22 | Serving Size: 1/2 Cup | Calories per Serving: 57

INGREDIENTS:

πŸ… 12 Ounces of Skinless Boneless Chicken Breast

πŸ… 1 Can Tomato Puree (May be called Sauce or Crushed Tomatoes)

πŸ… 1 Can Diced Tomatoes

πŸ… 1 Can Tomato Paste

πŸ… 1 Medium Yellow Onion

πŸ… 2 Cups Spinach

πŸ… 6 Pieces Sundried Tomatoes

πŸ… 2 Cups Organic 2% Milk

πŸ… 2 Cups Water

πŸ… Basil, Black Pepper, Red Pepper, Garlic Powder, Fresh Parsley

DIRECTIONS:

πŸ… Place the chicken, tomato puree, diced tomatoes, tomato paste and spinach into the crockpot.

πŸ… Diced the yellow onion and the sundried tomatoes and place into the crockpot.

πŸ… Add the herbs and spices, both cups of water, and 1 cup of milk.

πŸ… Cook on low for 5 hours.

πŸ… Take the chicken out. Shred the chicken, then place back in the crockpot for an hour.

πŸ… Dunzo! Serve atop pasta and eat up and prepare to be obsessed.

PASTA & PEAS BREAKFAST

A lot of people don’t think about having pasta for breakfast. I never did at least. I saw someone eating eggs and pasta on instagram and it looked delicious and so I thought “Why not?” I made some pasta with veggies cooked in lemon juice and fresh herbs and it only gets even more delicious when you break that runny yolk to coat the dish! Enjoy!

PASTA & PEAS BREAKFAST

Servings: 5 | Calories per Serving: 237

INGREDIENTS:

🍳 7 Ounces Whole Grain Rotini Noodles

🍳 1 Cup Peas (I used frozen.)

🍳 3/4 Cup Diced Peppers & Onions (I used frozen.)

🍳 3 Pieces Sundried Tomatoes

🍳 1/8 Cup Lemon Juice

🍳 1/2 Cup Parsley

🍳 8 Basil Leaves

🍳 Black Pepper and Red Pepper

🍳 5 Eggs

DIRECTIONS:

🍳 In a pot of boiling water, pour in the rotini noodles. Stir it every now and then, so the noodles don’t stick together.

🍳 Chop the sundried tomatoes, parsley and basil leaves.

🍳 In a skillet set on medium heat, cook the lemon juice, peas, peppers, onions, sundried tomatoes, parsley, basil, red pepper and black pepper. Mix well.

🍳 Once the noodles are done, drain them and add to the skillet with the veggies. Mix well and let sit for a couple minutes.

🍳 Plate or put the veggie/pasta mixture into containers. Clean out the skillet.

🍳 Cook the 5 eggs however you’d like. I enjoy mine over easy. Sprinkle black pepper and red pepper on top of the eggs while they cook.

🍳 Top the pasta and veggie mixture with one egg each.

🍳 Gobble it down!

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! πŸ˜› )

🌢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!

SWEET POTATO & GREEN CHILE BREAKFAST

Who doesn’t love a good Mexican inspired breakfast? Breakfast burritos are about all we see when it comes to this delicious genre, so I want to change it up a bit. Combine sweet potatoes with the fresh taste of green chiles and over easy eggs and you’ve got one heck of a fun way to start out your day. Plus, its so filling you won’t believe its less than 170 calories per serving!

SWEET POTATO & GREEN CHILE BREAKFAST

Servings: 5 | Calories per Serving: 169

INGREDIENTS:

》 2 Large Sweet Potatoes

》 2 Cans Green Chiles

》 2 Roma Tomatoes

》 1/3 Large Red Onion

》 5 Large Eggs

》 Black Pepper

DIRECTIONS:

》 Diced the sweet potatoes in bite size pieces.

》 In a large skillet, add the potatoes and water and boil the potatoes.

》 Chop the roma tomatoes and red onion while the potatoes cook.

》 Once the potatoes are soft, drain and add the green chiles, tomatoes, and red onion.

》 Roast the veggies for 10 minutes. Mix them every few minutes.

》 Empty the skillet into 5 containers/plates.

》 Crack the eggs into the same skillet set at medium heat. Sprinkle black pepper over them as they cook.

》 Once they are to your liking place one egg on top of each dish.

》 Eat up!

ROASTED CORN SALSA



Its that time of year where the grills come out and everyone loves all things roasted, grilled or smoked! I don’t have a grill, but I can sure show you how to make some delicious roasted corn with salsa and fresh cilantro. You can eat with your favorite chips and veggies or do it like me and eat it right out of a bowl. Welcome to the warm season!

ROASTED CORN SALSA

Servings: 9 | Serving Size: 1/2 Cup | Calories per Serving: 98

INGREDIENTS:

🌽 3 Bags Frozen Corn

🌽 Cayenne Powder & Black Pepper

🌽 8 Tablespoons Salsa

🌽 1/4 Cup Chopped Cilantro

DIRECTIONS:

🌽 Preheat oven to 400 degrees.

🌽 Empty the bags of corn onto a foiled baking sheet.

🌽 Sprinkle with cayenne powder and black pepper. Mix well.

🌽 Cook for 20 minutes. Take out and mix well. Cook for another 15 minutes. Mix well again. Cook for a final 15 minutes.

🌽 Empty the corn into a large bowl.

🌽 Mix in salsa and chopped cilantro.

🌽 Serve! Add some avocado to top it off if you’d like!

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!

POTATO & TOMATO FRITTATA

Frittatas could be my favorite breakfast food to make, especially during the week. It requires little effort and not much time. Plus, you can put any flavor you want in it whether it be super simple or creative. This week I get it simple. 4 ingredients and a few herbs later and you’ve got a delicious and filling breakfast for the week! Potatoes, tomatoes and bell peppers. Classic breakfast flavors!

POTATO & TOMATO FRITTATA

Servings: 5 | Calories per Serving: 157

INGREDIENTS:

πŸ… 3 Red Potatoes

πŸ… 2 Roma Tomatoes

πŸ… 1 Green Bell Pepper

πŸ… 5 Eggs

πŸ… Black Pepper, Paprika, Garlic Powder (1/2 Tablespoon Each)

DIRECTIONS:

πŸ… Chop the potatoes in half and place into boiling water.

πŸ… Preheat oven to 350 degrees.

πŸ… While those boil, slice the tomatoes into large round pieces and the bell pepper into strips.

πŸ… Whisk together the eggs, black pepper, paprika and garlic powder.

πŸ… Once the potatoes are done cooking, drain and let cool.

πŸ… Slice the potatoes into large round pieces. Place at the bottom of a round pan.

πŸ… Place the tomatoes on top, then the bell pepper.

πŸ… Pour the egg mixture over the veggies.

πŸ… Cook for 15 minutes or until eggs aren’t runny anymore.

πŸ… Slice into 5 pieces and devour every day!