Doin' Some Cookin'... Honey Teriyaki Chicken

With school back in session and it being our first Thursday night NFL game I didn't want to be in the kitchen cooking dinner this evening and missing out on the game. Football is priority for Little Man and I and we clear everything off our plate (pun intended) until February.

This morning before work I pulled out the slow cooker, threw in a handful of ingredients, and knew the only thing I'd have to do for this Honey Teriyaki Chicken when I got home was shred the chicken and heat up a bag of rice in the microwave then serve it up in some bowls and sit our butts down in front of the TV.

Not what I'd consider Game Day food but we did enjoy this healthier take out version of Little Man's favorite Asian dish, teriyaki chicken.

You will end up with a lot of leftovers. My plan for the chicken is to top an Asian cabbage slaw which will get it ate up over the weekend. Again, not Game Day food but it'll be ate while we watch college ball on Saturday and pro ball on Sunday.

Honey Teriyaki Chicken

Adapted From: Plain Chicken

Makes 8 Servings

Stars of the Show:

• 2 lb boneless, skinless chicken breasts
• 1 1/2 cup honey teriyaki sauce
• 1 tsp garlic, minced
• 1 cup low sodium chicken broth
• 3 tbsp brown sugar

And Action:

Place all ingredients in a slow cooker, cover, and cook on low for 6 hours. 

Shred chicken and serve over rice. Enjoy!

Freezer Meal:

Place all ingredients in a gallon sized Ziploc and freeze. When ready to cook thaw chicken and follow the same steps above. Enjoy! 

Doin' Some Cookin'... Oven Fried Parmesan Chicken Tenders

I don't know why but whenever I see an "oven fried" recipe I start to dread the egg wash flour dredge process. I also know part of the problem is I don't enjoy sticking my fingers in food. I can't stand them being caked in batter and breadcrumbs. Imagine my cringe face when I make meatloaf and the only way to really incorporate the ingredients is for me to suck it up and get in there with my hands. Ick!

When I came across this recipe for Oven Fried Parmesan Chicken Tenders and the dredging wasn't part of the instructions I bookmarked it without hesitation and added the chicken tenders to my grocery list.

(My toughest taste tester, love him!!!)

So glad I did because when Little Man and I sat down for dinner less than 30 minutes later we both loved these tenders and he requested I make these again sometime.

I know your family will enjoy this healthier take on classic chicken fingers. Double the batch if desired for leftovers and to use the tenders for a delicious protein for your salad for your work lunches.

I served these Oven Fried Parmesan Chicken Tenders with some steak fries, watermelon, and carrots with some ranch. These tenders would be delicious with some honey mustard too or ketchup as Little Man prefers.

Oven Fried Parmesan Chicken Tenders

Adapted From: Thriving Home

Makes 4 Servings

Stars of the Show:

• 1/4 cup all purpose flour
• 1/4 cup finely grated Parmesan cheese
• 1 1/2 tsp old bay seasoning
• 1/2 tsp garlic powder
• salt and pepper, to taste
• 2 tbsp olive oil
• 1 lb chicken tenders

And Action:

Preheat oven to 425 degrees.

Cover a metal sheet pan with foil for easy clean up. Place the pan in the oven while it is heating up. 

Place flour, Parmesan cheese, old bay seasoning, garlic powder, salt and pepper in a quart size Ziploc. Zip it up and shake well to mix.

In another quart size Ziploc add the chicken tenders and olive oil. Zip it up and shake it well to coat the chicken with the oil.

Using a fork, transfer the chicken tenders to the flour mixture. Zip it up and shake it well to coat.

Remove the hot pan from the oven and generously coat with nonstick cooking spray. Lay the chicken tenders on the pan making sure to leave room between each one.

Bake for 15 minutes turning once halfway through. Serve immediately. Enjoy!

Doin' Some Cookin'... Breakfast Quesadillas

Breakfast Quesadillas come together quickly if you prep your ingredients ahead of time and each quesadilla can be customized to suit each person's taste. It's also a great way to use up any meats, cheeses, and veggies at the end of your week.

To save even more time you can assemble the quesadillas, pop them in the freezer and thaw the night before for those mornings when you need something quick and easy. It'll literally take a couple minutes to heat up in the skillet and you can be out the door in no time at all.

We filled our quesadillas with bacon, ham, hashbrowns, and a spinach/arugula mix. These quesadillas make for a hearty meal and will keep you and your kids full of hours.

Breakfast Quesadillas

Adapted From: Thriving Home

Makes 2 Servings

Stars of the Show:

• 4 flour tortillas
• 1 cup shredded sharp cheddar cheese
• 2 fried eggs
• 1 cup spinach/arugula mix
• 4 slices bacon, cooked and crumbled
• ham, cubed and cooked
• 1 cup hashbrowns, cooked
• salt and pepper, to taste
• 2 tbsp butter

And Action:

Lay out two tortillas on parchment paper and sprinkle 1/4 cup of cheese on each. Add an egg, spinach/arugula mix, bacon, ham, and hashbrowns evenly between the two. Sprinkle another 1/4 cup of cheese on top of the ingredients and lay a tortilla on top. 

Heat a skillet over medium heat and melt 1/2 tbsp butter. 

Slide the quesadilla in the skillet and cook for 3-4 minutes per side. While cooking on one side, butter the uncooked side of the tortilla before flipping. You'll get a really nice crispy tortilla. 

Transfer to a plate and cut into quarters. Enjoy!

Freezer Meal:

Assemble the quesadillas and freeze just before cooking. You can layer multiple quesadillas in a gallon size ziplock wrapping each one in parchment paper to keep them from sticking together. Thaw and cook as noted above.

Doin' Some Cookin'... California Spicy Crab Stuffed Avocado

One craving I get often is for sushi but that proves to be a problem on occasion when I can't find a riceless option when I'm following Whole30. When I finally get my hands on some sushi I end up eating so much of it in one sitting I overdose on it and don't want it for quite some time.

The same thing happened when I made this California Spicy Crab Stuffed Avocado. Even though the portion wasn't too big if definitely filled me up and I got my fill to satisfy my sushi craving.

It was much cheaper to make at home and the best part is that I was left with enough crab meat for another 2-3 servings for those future cravings freezing the leftover crab in small portions.

This recipe makes for a flavorful low carb lunch. An avocado half gets stuffed, well really stack high with a spicy crab mixture with cucumbers and sprinkled with toasted sesame seeds and drizzled with soy sauce.

For further cost savings you can substitute the crab for tuna.

California Spicy Crab Stuffed Avocado

Adapted From: Skinnytaste

Makes 1 Serving

Stars of the Show:

• 1 tbsp mayo
• 1 tsp sriracha
• 1/2 tsp chives, chopped
• 2 oz lump crab meat
• 1/8 cup cucumber, peeled and diced
• 1/2 small avocado, pit and skin removed
• 1/4 tsp toasted sesame seeds
• 1 tsp soy sauce

And Action:

In a small bowl, combine the mayo, sriracha and chives. Lightly toss the crab and cucumber with the mayo mixture until well combined. 

Place the avocado half on a plate and spoon the crab mixture filling the avocado hole and stacking it on top. 

Top with the toasted sesame seeds and drizzle with soy sauce. Enjoy!

Doin' Some Cookin'... Chicken Parmesan Casserole

If you are looking for a kid friendly dinner that comes together super quick and bakes up in under 30 minutes then look no further. This Chicken Parmesan Casserole was a big hit with Little Man. He requested a second serving and also wanted more the following night for dinner.

If you are following a low carb diet feel free to leave the pasta out and serve the chicken over zucchini or other veggies instead. It's delicious on it's own.

This casserole became an instant family favorite and new comfort food.

Next time I'm going to serve this with a caesar salad. Already looking forward to making this one again.

Chicken Parmesan Casserole

Adapted From: Thriving Home

Makes 8 Servings

Stars of the Show:

• 1 lb cooked chicken breasts, cubed
• 1 (28 oz) jar marinara
• 4 cups cooked bowtie pasta
• 1/4 cup shredded Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 1/2 cup whole wheat breadcrumbs
• 2 tbsp olive oil
• handful of fresh parsley, minced
• salt and pepper, to taste

And Action:

Preheat oven to 350 degrees. 

Grease an 8x8 casserole dish with nonstick cooking spray. 

Toss the chicken, noodles, and marinara in the casserole dish until incorporated. Top with both cheeses until the top is covered.

In a small bowl, combine the breadcrumbs, olive oil, parsley, salt and pepper. 

Sprinkle the seasoned breadcrumbs on top.

Bake in the oven for 20-25 minutes until golden on the top and bubbling on the sides. Enjoy!

Freezer Meal:

Put the casserole together following the steps above and freeze before baking. Make sure the casserole dish is freezable. 

When ready to bake, thaw in the freezer overnight, preheat the oven to 350 degrees, and bake for 20-25 minutes. 

Doin' Some Cookin'... Grilled Steak with Tomatoes, Red Onion and Balsamic

Hurricane Harvey hit the Houston area hard and the start of the school year has been pushed back almost two weeks. With the start of the school year right around the corner this means Summer has unofficially ended. Due to this horrific storm, delayed start to the school year, and Labor Day we are firing up the grill to enjoy one more Summer meal by topping grilled steak with balsamic tomatoes and red onions.

Dinner will be on the table in less than 30 minutes.

If you have leftover Balsamic Tomatoes and Red Onions you can use the mixture to top toasted baguettes and crumble feta over the top. That would make for a deliciously simple lunch.

Grilled Steak with Tomatoes, Red Onion and Balsamic

From: Skinnytaste

Makes 8 Servings

Stars of the Show:

• 2 lb flank steak
• Sea salt, fresh cracked black pepper, and garlic powder, to taste
• 1 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/3 cup red onion, chopped
• 3-4 tomatoes, chopped
• 1 tbsp fresh herbs, such as parsley, oregano, and/or basil

And Action:

Pierce steak with a fork and season generously with salt, pepper, and garlic powder. Let sit at room temperature for 10 minutes.

In a large bowl, combine onions, olive oil, balsamic, salt and pepper. Let the onions sit a few minutes with the salt and balsamic mixture to let them mellow. Combine tomatoes and herbs. Taste and add more herbs if needed.

Grill steak on high heat for 7 minutes each side for medium rare. Remove from grill and let rest for 5 minutes before slicing. 

Slice thin on a diagonal and top with the tomatoes and serve. Enjoy! 

Doin' Some Cookin'... Asian Salmon with Mustard Dressing

This Asian Salmon with Mustard Dressing is the perfect end of Summer meal. It's the perfect combination of flavors and it comes together quickly for a healthy seafood dinner. 

I simply served mine with a sliced tomato drizzled with olive and sprinkled with sea salt and fresh cracked black pepper. 

I was using up what I had in the fridge but next time I'd love to roast some baby red potatoes and veggies to serve along side this salmon. 

Asian Salmon with Mustard Dressing

Adapted From: @whole30recipes on Instagram

Makes 2 Servings

Stars of the Show:

• 1 lb salmon fillet
• sea salt, to taste
• ground ginger, to taste
• 2 tbsp hot Chinese mustard
• 2 tbsp soy sauce
• 1 garlic clove, minced
• 2 tbsp olive oil
• 2 tbsp butter
• toasted sesame seeds, to taste

And Action:

Heat butter and 1 tbsp olive oil in large nonstick skillet over medium-high heat. Sprinkle salmon fillet with sea salt and ground ginger. Place flesh side down and cook 5 minutes each side. 

While the salmon sears, combine mustard, soy sauce, garlic, 1 tbsp olive oil, and sesame seeds in a small bowl and mix well. 

Flip the salmon and spread the sauce on the flesh, flip and cook another minute. Enjoy!

Doin' Some Cookin'... Cool Ranch Chicken

Cool Ranch Doritos are one of my favorite guilty pleasures. I love that seasoning and yes, I always lick my fingers clean and use my teeth to scrape off every bit stuck to them. One night a couple months ago after eating a bag of Doritos late night I broke out into hives. I had to take a benadryl. I tried them one more time after that and ended up popping a benadryl again. Why did this have to happen to me?!

On the bright side, Doritos are effin' terrible for me and my waistline so this was a blessing in disguise.

I do miss that cool ranch seasoning so I was excited when I was scrolling through my feed on Instagram and came across a recipe for Cool Ranch Chicken and I had all of the ingredients on hand.

The seasoning blend tasted close and the smell was spot on.

Little Man requested I make him a chicken sandwich out of it and I ate a chicken breast with a side of sautéed red and green cabbage with shredded carrots. If I wasn't on Whole30 I would have shredded the chicken and used it for tacos.

Cool Ranch Chicken

Adapted From: @whole30recipes on Instagram

Makes 2 Servings

Stars of the Show:

• 2 chicken breast cutlets
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 taco seasoning packet 
• 1 ranch seasoning packet

And Action:

Combine all ingredients in a ziploc and toss to coat. Heat a tbsp of olive oil in a large nonstick skillet over medium high heat and cook the chicken breast for 4-5 minutes on each side. Enjoy!

Doin' Some Cookin'... Collard Green Wraps

For the past year and a half I have been following a Whole30 lifestyle 90% of the time. One thing I do not miss is bread for sandwiches. Maybe because I always used whole wheat bread and never thought my sandwich got an flavor benefit from the bread. With Whole30 I have replaced bread with vegetables.

The other day I used a red bell pepper cut in half and filled it with more veggies and turkey to pack as a "sandwich" for lunch. Romaine lettuce leaves make the perfect vessel for tuna salad. Portobello mushrooms a bun for burgers. Oh, the possibilities.

New to me was using collard greens as a tortilla replacement. I was pleasantly surprised with how easy the leaves were to prep and how you can blanch a batch ahead of time to store for the work week for lunches.

Get yours daily greens by making these Collard Green Wraps. Completely customizable to fill the leaves with whatever your heart desires. Handheld low carb nutrient packed meal for the win!

Unrelated side note... I cannot believe the school year is two weeks away for my Little Man and that I will have a 4th grader. I'm going to miss the laid back summer schedule and not ready for what feel like rushed mornings and nights filled with homework and little quality time.

However, I do have one more meal idea when packing his lunches now.

Collard Green Wraps

Adapted From: Wake The Wolves

Makes 4 Servings

Stars of the Show:

• 4 large collard greens, blanched in simmering water for 10 seconds
• shredded red and green cabbage, to taste
• shredded carrots, to taste
• 1 avocado, sliced
• 2 cooked chicken breasts, sliced 

And Action:

Lay one leaf on a plate and layer with the cabbage, carrots, avocado, and chicken making sure not to overfill the leaf. Roll up the leaf like you would a burrito. Enjoy!

Doin' Some Cookin'... Pan Seared Lamb Chops with Garlic

Sunday night I was doing my weekly meal prep and I reach into the freezer pulling out lamb chops. At the time it sounded fussy for a weeknight meal, however, after a long shift at work and a quick cooking method these lamb chops are anything but fussy.

This was my first time cooking them at home and I have to say, I impressed myself and may have been turned on to a new red meat.

The lamb chops are marinated in a garlic olive oil blend and then pan seared for a couple minutes on each side before a quick bake in the oven. Serve it with a side of mashed cauliflower, green beans and if you aren't on some restricted eating plan (*cough, Whole30, *cough), a bottle, err, glass of Merlot or Pinot Noir and you have a restaurant quality meal for a fraction of the price and on the table in under 15 minutes.

I guess it was the price point at restaurants that had me thinking lamb chops were a fussy meat.

These lamb chops were so tender and juicy they will have you picking them up with your hands and gnawing on the bone to get every bit of meat possible.

I'll be glad the next time I score a deal on some lamb chops to make this one again.

Pan Seared Lamb Chops with Garlic

Adapted From: Primal Palate

Makes 4 Lamb Chops

Stars of the Show:

• 4 lamb shoulder chops
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• dried thyme, salt and pepper, to taste

And Action:

Marinate the lamb chops in 1 tbsp olive oil, vinegar, garlic, and spices for at least an hour.

Preheat oven to 400 degrees. 

Heat 1 tbsp olive oil in a large skillet over medium-high heat. 

Sear the chops for 2 minutes on each side. 

Bake for 2 minutes, remove from the oven and serve. Enjoy!

Doin' Some Cookin'... Southwestern Superfood Salad

I'm back on my Whole30 kick and have a pretty sweet reward in mind for completion. Day one of Whole30 was a much needed body reset because I woke up bloated from a day of poor eating yesterday.

This salad is packed with peaches and avocado on a bed of arugula with a zesty smoked almond cilantro pesto dressing. This is a flavor kick in the mouth. If I wasn't on Whole30 I would have added grilled corn, quinoa, and black beans. I forgot to add my grape tomatoes too. An afterthought was that if I wasn't also trying to keep this meatless a citrus grilled chicken breast would have been a nice addition as well.

The pesto recipe is going to be saved for the next seafood night.

The salad is light and refreshing and provides the perfect fuel for a good workout. Today I focused on working out triceps, shoulders, and hips. It's been over a month and a half since I've been able to workout due to bronchitis and strep at the same time. Definitely fatigued my muscles and it felt so good to earn that afternoon nap.

Now that I'm back in the fitness game I need to find a sturdy one piece swimsuit for the gym (in a smaller size than my suit from last summer, yay!!) so I can get in that lap pool.

Make this meatless salad for a meal that will come together in less than 20 minutes.

Southwestern Superfood Salad

Adapted From: Camille Styles

Makes 1 Serving

Stars of the Show for the Salad:

• 1/2 cup cherry tomatoes, halved
• 2 cups arugula
• 1 peach, sliced
• 1/2 avocado, cubed
• 1/4 cup smoked almonds

Stars of the Show for the Pesto:

• 1 cup fresh cilantro
• 1/2 cup fresh parsley
• 1 garlic clove
• 1/4 cup smoked almonds
• 1/4 cup olive oil
• 1/2 avocado
• 1 tbsp lime juice
• pinch of red chili flakes
• 1/4 tsp sea salt

And Action:

 

Add all ingredients for the pesto in a blender and pulse until smooth.

In a large bowl, combine the salad ingredients. Toss with the desired amount of pesto. Enjoy!

Doin' Some Cookin'... Mac and Cheese with Sneaky Sweet Potato

Little Man loves mac and cheese... well... let me be clear, he loves Kraft Mac and Cheese. He is brand loyal and turns his nose up to anything else.

I can't tell you how many times we've tried mac and cheeses on kid's menus and he'll end up eating the side dish he chose instead or how many homemade versions I have tried. The kid dislikes them all.

One work night recently I decided to swing into the grocery store on the way home and decided to try another mac and cheese attempt. I came across a recipe that included sweet potato in the cheese sauce. I used to be against sneaking veggies into meals but now I'm all for it to ensure Little Man is eating a well balanced diet.

Dinner that night was the Mac and Cheese with Sneaky Sweet Potato, honey mustard glazed ham, and French style green beans.

You can definitely tell this isn't traditional mac and cheese and it's a lighter cheese sauce with a brighter orange hue that just tastes healthier.

No surprise here. Little Man did not enjoy this at all. He even claimed that on this particular night he didn't like the green beans either. Sigh.

The hunt continues but for now I'm okay with losing the mac and cheese battle and letting Kraft hold the title because deep down I love it too.

Mac and Cheese with Sneaky Sweet Potato

Adapted From: Thriving Home

Makes 8-10 Servings

Stars of the Show:

• 1 lb elbow macaroni, cooked al dente and tossed with olive oil reserving pasta water, amount  noted below- I used quinoa macaroni. Tastes like whole wheat pasta without the grainy texture. 
• 1 sweet potato, microwaved or baked until soft
• 2 cups 2% milk
• 3/4 cup reserved pasta water
• 3/4 cup plain Greek yogurt
• 1 tsp salt
• 1/4 tsp black pepper
• 4 cups grated colby-jack cheese
• 3/4 cup whole wheat panko breadcrumbs
• 2 tsp olive oil
• dried parsley

And Action:

Preheat oven to 375 degrees. Coat a 9x13 baking dish with nonstick spray. 

In a food processor add the sweet potato, milk, pasta water, yogurt, salt, and pepper and blend until smooth. 

Pour the mixture in a saucepan over medium-high heat and bring to a simmer. Whisk often to prevent the milk from burning. Turn the heat to low and slowly whisk in the cheese a little at a time. Whisk until smooth. 

Add the cooked macaroni to the saucepan and stir to combine with the cheese sauce. Transfer the macaroni to the baking dish. 

Combine the breadcrumbs, olive oil, and desired amount of parsley in a small bowl. Sprinkle over the top of the macaroni covering the dish. 

Bake for 20 minutes. Enjoy!

Freezer Meal: 

Follow steps as noted above but do not bake the macaroni. Tightly wrap the baking dish making sure it's freezer safe. When ready to eat, thaw in the fridge overnight. Baked as directed. Enjoy!

Doin' Some Cookin'... Halibut with Potatoes and Brussels Sprouts

Sheet pan dinner for a work night win!

Halibut with Potatoes and Brussels Sprouts

Adapted From: Women's Health Magazine, April 2017 Issue

Makes 4 Servings

Stars of the Show:

• 1 lb yukon gold potatoes, cubed
• 1 lb brussels sprouts, trimmed and halved
• 1 large shallot, wedged
• 2 tbsp olive oil
• 2 tbsp dried herbs (parsley, thyme, and seafood seasoning)
• 1/4 tsp sea salt
• 1/2 tsp black pepper
• 1 lb halibut fillet 

And Action:

Preheat oven to 400 degrees. Place potatoes, sprouts, and shallot on a large baking sheet. In a small bowl, whisk together oil, herbs, salt, and pepper. Drizzle half over veggies, toss, and bake 15 minutes. 

Remove the pan from the oven and set fish atop veggies. Brush the fish with remaining herb mixture. Roast until potatoes are under and fish flakes easily, 12 to 15 minutes more. Enjoy! 

Doin' Some Cookin'... Paleo Whole30 Chicken Tenders

During our grocery trip last weekend I picked up a package of chicken tenders with the intent of making a buffalo chicken salad because I was craving blue cheese dressing with it. I know, I'm weird. Now that my vacation to California has been cancelled I have been following my Whole30 lifestyle loosely. Meaning, if I want the blue cheese dressing I'll have the blue cheese dressing dammit.

Thursday night I was ready to make some buffalo chicken but then Little Man expressed interest in the chicken as well but can't tolerate anything too spicy. He requested that I make him a plain chicken breast with potatoes instead, however, that's no fun for him so I decided to scrape the idea of having buffalo chicken and looked up a diet friendly chicken tenders alternative.

When I was younger chicken tenders were my go to order no matter where we went. I remember visiting my dad on the weekends and going to Denny's for breakfast and I would be ordering the chicken tenders with fries and a side of ranch while everyone else was eating their bacon and eggs.

This chicken tenders recipe does not disappoint and they were kid approved. Little Man took down two servings and told me it was a make again meal. Mom win!

Little Man enjoyed his dipped in ketchup and I had mine with some buffalo sauce and ranch. Yum!!!

Paleo Whole30 Chicken Tenders

Adapted From: Jay's Baking Me Crazy

Makes 4 Servings 

Stars of the Show:

• 1 lb chicken tenders
• 1/3 cup coconut flour
• 2 eggs
• 1 tbsp unsweetened almond milk
• 1 cup almond flour
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chipotle powder

And Action:

Preheat oven to 425 degrees. Coat a baking sheet with non-stick cooking spray. 

Get 3 shallow dishes for your breading station. 

Put the coconut flour in the first bowl. 

Crack the eggs in the second bowl and whisk with the almond milk.

Place almond flour and spices in the third bowl and mix.

Take one chicken tender at a time and dip in the coconut flour, then into the egg mixture, and then into the almond flour making sure to coat both sides at each station.

Place on the baking sheet.

Spray with olive oil or coconut spray.

Bake for 10 minutes and then flip and bake for another 5 minutes. Enjoy!

Doin' Some Cookin'... Chipotle Scotch Eggs

With working out as hard as I have been the last couple of months and hitting the weights my body has been craving protein. The protein I crave the most is hard boiled eggs but I burn out on them because the texture gets to me after a while. 

One evening I was soaking my muscles in an Epsom salt therapy bath to help ease the soreness and I took the April issue of Women's Health magazine with me. I came across an article that had 16 different recipes all using hard boiled eggs. I pulled out the pages taking note of a couple I wanted to try.

Thursday night I had to work until 10pm but took a break to cook dinner. I was craving breakfast for dinner and remembered this recipe for Chipotle Scotch Eggs and decided to pair it with some veggies (Yukon gold potato, Brussels sprouts, and asparagus) that I could roast while the eggs were baking. 

Never heard of a scotch egg? A scotch egg is a hard boiled egg wrapped in sausage and deep fried and a popular dish in the United Kingdom. They are traditional pub food. 

Not these bad boys though which makes them waistline friendly. 

I patiently waited the 30 minutes and stayed away from Little Man's pizza he got to enjoy while watching the 2017 NFL Draft. But!, it was so worth it. These Chipotle Scotch Eggs did not disappoint. It wasn't quite the breakfast for dinner taste I was hoping for but was the perfect meat and potatoes kinda dinner. 

The recipe called for only one chipotle pepper but I used two and the chipotle flavor is subtle. Next time I would throw in one or two more and maybe leave out the carrot, although you can't really taste it and I guess why not sneak in more veggies to the diet if I can. 

I've had these Chipotle Scotch Eggs the last couple of mornings of breakfast after my workouts and they are just what my body needs. Protein wrapped in protein. Genius. 

Chipotle Scotch Eggs

Adapted from: Women's Health Magazine, April 2017 Issue

Makes 6 Servings (1 Egg Per Serving)

Stars of the Show:

• 1 lb lean ground pork 
• 8 baby carrots (or 1 medium carrot)
• 2 chipotle peppers in adobo sauce
• 1/2 tsp salt
• 6 hard boiled eggs

And Action:

Preheat oven to 350 degrees. Pulse the pork, carrots, chipotle peppers and salt in a food processor until well combined. Divide the pork mixture into six equal portions and mold the mixture around each egg until fully covered. Place the eggs on a greased baking sheet and bake for 30 minutes. Enjoy!

Doin' Some Cookin'... Spaghetti Squash Carbonara

One of my favorite Italian dishes is Chicken and Bacon Cabonara. I absolutely love those noodles swimming in that rich cream sauce. My waistline on the other hand, not so much.

To me this Spaghetti Squash Carbonara wasn't really a healthier version of my beloved Carbonara but a dish of it's own. It wasn't bad at all but I had high hopes that this would be a worthy recipe makeover and was disappointed that it tasted nothing like Carbonara.

The real win from this dish (obviously that would be bacon!!) was getting Little Man to eat this. Not going to lie, he didn't eat this willingly and stood in the kitchen with me as I fed him forkfuls of it making sure to include a bacon bit in all of his bites to keep him eating the spaghetti squash without asking what it was. Haha! I always end up telling him after he's had quite a bit of it just to make him aware that he actually likes or maybe tolerates it.

This was a quick weeknight meal because of the ease of cooking the spaghetti squash in the microwave which was my first time trying it that way and now my preferred method when I'm short on time.

Spaghetti Squash Carbonara

Adapted From: Whole Fork

Makes 4 Servings

Stars of the Show:

• 1 spaghetti squash, cooked and "noodles" 
• 8 slices of bacon
• 4 garlic cloves, minced
• 4 eggs
• handful of fresh basil, chopped

And Action:

Heat a skillet over medium heat and cook bacon until crispy. Remove the bacon from the skillet and place on paper towels to help drain some of the fat. Pour out bacon fat leaving enough to coat the bottom of the skillet. Crumble the bacon once cooled. 

Cook garlic for 30 seconds in the bacon fat.

Add the squash to the skillet and toss with the garlic and bacon fat.

Crack the eggs on top of the squash and add the bacon. Allow the egg to cook while tossing everything together. 

Garnish with the basil. Enjoy! 

Doin' Some Cookin'... Fish Taco Bowls

I've got an upcoming trip to Long Beach, California and I was doing some vacation planning trying to pin down details on where I'm staying, rental car, activities, and my favorite part... places to eat.

When I was younger Cali was my family's vacation destination every Summer and one year we randomly stopped in some town with the best fish tacos I have ever had. To this day they have not been topped.

I was craving fish tacos for Taco Tuesday but have been disappointed by local restaurants here in the area and an hour drive to Galveston wasn't in the cards because it was a work night.

Came home from work, got Little Man situated with his homework, logged on to work from home a little bit longer and then got to making dinner.

These Fish Taco Bowls were Whole30 diet compliant and packed with flavor. While I missed the tortillas they still satisfied the craving and no, definitely didn't rank to that one little fish taco spot somewhere in Cali that I'll never get to experience again.

Little Man actually got to have his in a tortilla and he loved this dinner after having turned up his nose to fish instead of his usual ground beef tacos. I bet it was the guacamole that he really enjoyed since he can eat his weight in it like his mama.

The best part about these bowls is that you can add as much avocado as you want and not have to pay the extra dollar like you'd have to at Chipotle. Winning! Take the Chipotle concept and use it at home when making your own Fish Taco Bowls. Not following Whole30 then add a layer of brown rice or roasted corn and drizzle a homemade cilantro lime sauce. Get creative. Kids especially love it when they have free reign to put whatever they want in their own bowls as well.

Here's a salad for those people who don't like eating salads and a recipe to keep in mind for Cinco de Mayo which is coming up.

Fish Taco Bowls

Adapted From: Prevention RD

Makes 3 Servings

Stars of the Show:

• 3/4 lb cod fillets
• 2 tbsp olive oil
• salt and black pepper, to taste
• garlic powder, to taste
• chili powder, to taste
• 9 mini sweet bell peppers, thinly sliced
• 2 avocados
• pico de gallo, for serving
• 3 cups cabbage coleslaw mix
• 1/4 red onion, thinly sliced
• grape tomatoes, halved, for serving 
• lime wedges, for serving

And Action:

Brush both sides of the cod fillets with 1 tbsp olive oil and season both sides with the seasoning. 

Heat the remaining olive oil in a large skillet over medium-high heat. Once hot, add the fish and cook for 4-5 minutes on each side, flip over, and cook an additional 3-4 minutes, or until the fish is cooked through. Remove and tent with foil if still prepping the toppings or do those ahead of time.

In the hot pan add the peppers and onions and saute them until browned to your liking. 

Mash the avocados in a bowl and keep it as simple as you want squeezing lime on top or make your favorite guacamole recipe. 

Place one cup of the cabbage coleslaw mix in a bowl and top with fish, pepper mixture, and tomatoes. Serve with the avocado and pico de gallo. Enjoy!

Doin' Some Cookin'... Power Bowls for Breakfast, Lunch and Dinner

2017 kicked off with the realization that I only had 6 months left for me being in my 20's. Holy shit. I'm going to be 30 years old this year.

Only two years of this last decade were what I consider to be "healthy" ones and that was the year after I gave birth to Little Man and this last year after being invited on a girls' trip to Mexico and knowing I'd be sporting swimwear. I had gained 50 pounds during my pregnancy and after being cleared to workout again I worked my ass off to lose 45 pounds of the weight I packed on. It took me a year to do it.

Fast forward five years and I've packed 40 pounds back on. Ugh! I watched my weight slowly creep up year over year at my desk job. I made excuses, lots of them and I continued to do so until the start of 2016 when my company announced a Biggest Loser competition and a coworker introducing me to Whole30. I dropped almost 20 lbs in one month. I did not win the competition and watched the extremes some of my coworkers were putting themselves through. One ate nothing but veggies and bone broth for the three months and another went as far as getting liposuction. I was all about the slow and steady. As much as I like instant gratification as much as the next person I'm realistic about my body and my goals.

So, I continued getting in workouts when I could and followed Whole30 loosely. I'd get on the bandwagon for a couple of weeks and then dive head first into a tub of ranch and chicken wings with fries and then I'd get back on track again.

The yo-yo'ing that I put my body through is not healthy so I'm making it a point to get laser focused and prioritize my health again.

Now it's time to buckle down and fuel my body for the workouts that I will be getting and to be able to power through my day.

I'm looking forward to improved health, better sleep, and some pounds and inches lost.

Here are three power bowls that are perfect for the person always on the go and needing to maximize time outside of the kitchen so you can workout and meal prep like me.

Don't get discouraged. Love yourself, no matter what.

Acai Breakfast Power Bowl

  Full of fruit and antioxidants but not too sweet. Perfect option before a workout due to the fast-acting carbs. 

From: Camille Styles

Makes 1 Serving

Stars of the Show:

• Acai powder
• frozen banana
• unsweetened almond milk
• protein powder
• coconut flakes
• hemp seeds
• cacao nibs
• granola
• fresh berries
• almond butter, optional

And Action:

Combine acai powder, banana, almond milk, and protein powder in the blender. 

Swirl in almond butter, if desired. 

Top with coconut flakes, hemp seeds, cacao nibs, granola, and fresh berries. Enjoy!

Quinoa Power Bowl

Light but filling lunch bowl.

Adapted From: Camille Styles

Makes 1 Servings

Stars of the Show:

• 1/2 cup quinoa or any other whole grain - I used a Seven Grain mix. 
• 1 fried egg
• 1/2 cup roasted veggies - any combo you like (I used Brussels sprouts, cauliflower, butternut squash, and asparagus.)
• Sauteed kale with garlic
• 1/2 avocado, sliced
• 1 chicken patty, cubed

And Action:

Layer all ingredients in a bowl. Enjoy!

(Leftovers without the egg and avocado)

Green & Protein Power Bowl
Adapted From: Camille Styles
Makes 1 Serving

Stars of the Show:

• 1 cup raw kale, massaged
• 1/2 cup shredded chicken or protein of choice
• 1/2 cup sweet potato, cubed and roasted
• 1/2 lemon, wedged 

And Action:

Layer kale, chicken, and sweet potato in a bowl. 

Squeeze lemon over the top. Enjoy!

Try this bowl too:

Garlicky Steak and Veggie Bowls

   

Doin' Some Cookin'... Italian Burger Patties

Little Man can eat burgers for every meal if I let him, because I don't whenever I give him a "kid's choice" night when preparing the week's menu he'll always request a burger night.

Before pulling a fast one on him and switching it up from a plain beef patty I'll always ask if he's interested in trying something new. I told him about a recipe I had found for Italian Meatballs but figured we could smash them down and they would make for a delicious burger patty. He didn't hesitate to say "okay".

(Served mine over greens to cut down on the carbs since I'm trying to make the healthiest choices possible. Definitely not the best way to eat the burger patty. Next time I'd serve it up with some mashed potatoes. I know, I know.)

He loved these burger patties so much that he requested a cold Italian Burger Patty sandwich the next day. To be honest, it tasted exactly like meatloaf but instead of ketchup these have tomato paste in them. I toasted some bread, spread some mayo and ketchup (his request), and put the burger patty between the slices of toast. He said his lunch was amazing and begged to have the last burger patty for dinner that night.

How can I say no when he likes something I made that much? Exactly. I can't.

Italian Burger Patties

Adapted From: Thriving Home

Makes 4 Patties

Stars of the Show:

• 1 lb lean ground beef
• 1 cup whole wheat breadcrumbs
• 1 egg, beaten
• 2 tbsp milk
• 2 tbsp tomato paste
• dried parsley, to taste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic, minced
• 1/2 tsp Italian seasoning
• 1 tbsp olive oil

And Action:

With clean hands combine all ingredients in a large bowl until incorporated. 

Divide the meat mixture into four equal portions and flatten into patties. 

Heat a skillet over medium heat with a tbsp of olive oil and add the patties. Cook 4-6 minutes each side depending on how well done you like your patties. Enjoy!

Doin' Some Cookin'... Spinach Lasagna Roll Ups

This was not a meal that I made for myself. I cannot stand ricotta cheese in lasagna. I don't know what it is about it that I don't like but I always give it a try hoping my taste buds have changed. Nope, still not a ricotta cheese fan.

I had worked a 13+ hour day and took a break to make these Spinach Lasagna Roll Ups for dinner. What an ambitious dinner for a work night and the number of dishes dirtied was a sinful. Ugh! Save this recipe for a special Sunday supper unless you don't mind staying up late doing dishes.

This made a lot of leftovers so I made to-go containers for three of best girlfriends and received rave reviews. One of them stated this meal made me "wifey material". If that's the case I hope my future husband loves lasagna.

The best part of these lasagna roll ups is that they are perfectly portioned lasagnas. I know that the serving size suggests two rolls, however, everyone of my friends said that one was more than plenty. Serve with a garden salad, garlic bread, and viola! Dinner is served.

Feel free to switch up the protein and go for spicy Italian sausage or instead of the spices listed below use basil pesto, add mushrooms, and sauteed onions... the possibilities are endless.

Spinach Lasagna Roll Ups

Adapted From: Thriving Home

Makes 8 Servings (2 Roll Ups Per Serving)

Stars of the Show:

• 1 (16 oz) box lasagna noodles, cooked
• 1 lb mozzarella cheese, divided (separate out one cup)
• 1 (15 oz) container ricotta cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• 2 tbsp dried parsley
• 1 tbsp dried basil
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 cups Parmesan cheese, divided
• 2 (28 oz) jars marinara sauce
• 2 chicken breasts, cooked and diced

And Action:

Preheat oven to 350 degrees.

In a large mixing bowl mix together mozzarella cheese (reserving one cup), ricotta, egg, garlic, parsley, basil, salt, pepper, spinach, chicken, and one cup Parmesan cheese.

Spread a thin layer of sauce on bottom of 9 x 13-inch pan. 

Lay out noodles on a baking sheet and spread two generous sized ice cream scoops per noodle then add one ice cream scoop worth of sauce. 

Roll the noodle up and place seam side down in the pan. Repeat for the remaining noodles. 

Top entire casserole with remaining sauce, mozzarella, and Parmesan cheese. 

Bake in oven for 30 minutes. Enjoy!