Chicken Mexican Bake

Hi everyone! I hope everyone has been well. So a couple of weeks ago I started whole 30, so I have been creating recipes that are whole 30 approved. It has been a journey so far, but a fun one. I always love new challenges when it comes to cooking, so having to come up with meals with limited ingredients has been fun.

Today I have a one pan chicken mexican bake. This was a huge hit with my husband. It gives you plenty of protein and veggies, and is absolutely mouth-watering! I hope you enjoy it as much as we did!


  • 2 chicken breast diced into cubes
  • 1 bell pepper sliced into long pieces
  • 1 small onion diced
  • 1 1/2 cups kale chopped
  • 1 can diced tomatoes with green chiles drained
  • 1 tbsp oregano
  • 1/2 tbsp-1 tbsp ground red pepper (depending on how spicy you like things)
  • 1/2 tbsp garlic powder
  • salt and pepper to taste
  • 1/4 cup extra virgin olive oil


  1. Pre-heat oven to 400 degrees.
  2. Place diced chicken breast in sprayed baking dish.
  3. Top chicken with bell pepper, onion, tomatoes, and kale.
  4. Drizzle with olive oil and add spices.
  5. Bake for 20-25 minutes or until chicken is cooked throughout.








Kale, Chicken, & Sweet Potato Soup/Weekly Menu/Grocery List

Hi all! First I just want to wish everyone a happy Valentine’s Day! Hoping you all are getting to spend it with those you love. Today, I am giving you a recipe for soup, a weekly menu, and a grocery list. Also, I have started whole 30, so everything that I will be posting for the next 30 days will be whole 30 approved! Even if you aren’t doing this program, the food is still amazing and super healthy!

Let’s start with the weekly menu:

  • Monday: Taco Stuffed Sweet Potatoes
  • Tuesday: Steak, Potatoes, and Green Beans
  • Wednesday: Balsamic Chicken and Veggies
  • Thursday: Stuffed Chicken and Green Beans
  • Friday: Steak and Broccoli Skillet with Roasted Potatoes
  • Saturday:  One Pan Chicken, Potato, and Veggie Dish
  • Sunday: Kale, Chicken, and Sweet Potato Soup

Grocery List:*

  • 3 sweet potatoes-$3.50
  • 3 Idaho potatoes-$3.00
  • Kale-$1.00
  • Broccolli-$1.00
  • Mushrooms-$2.00
  • 3 Avocados-$5.00
  • Baby Carrots-$2.00
  • Lime-$0.50
  • Bacon-$7.00
  • 2 Steaks and 1 small flat-iron steaks-$10.00
  • 1 pound hamburger meat-$4.00
  • Chicken Broth-$3.00
  • 3 cans diced tomatoes with green chiles
  • Balsamic Vinegar-$3.00
  • 2 can green beans-$2.00
  • Spinach-$2.00
  • Total=$46.00

*All prices are rounded up and based on my local grocery store, your prices may vary. Also, I didn’t put spices and some things that most people have already in their  pantry. This grocery list goes with the entire weeks meals.

Now for the recipe!


  • 1 large chicken breast boiled and shredded
  • 1 large sweet potato chopped into 1 inch cubes
  • 1-2 cups kale torn into pieces
  • 4-5 small mushrooms sliced
  • 1 cup baby carrots sliced
  • 1 carton (about 4 cups) chicken broth
  • 1-2 tbsp Lime juice or 1 lime (if you use the lime cut into slices and squeeze the juice into the soup)
  • 1 tbsp parsley
  • 1 tbsp oregano
  • pepper to taste (I don’t use salt, because there is plenty for me in the broth)


  1. In a dutch oven place broth and all veggies. I cook this on medium heat while my chicken is boiling, so about 30-40 minutes.
  2. Add chicken to soup.
  3. Add seasoning and lime juice and simmer for another 15 minutes.
  4. Serve.


Avocado Breakfast Eggs

Hi everyone! Today I am posting my very first breakfast recipe! I realized that I have only been posting dinner recipes, and I always plan breakfast, lunch, and dinner. So I thought I would start to share some more of those meals.

Also, I am going to post another weekly menu soon. I realized I haven’t been giving you guys my menus for the week. I will pick up on that, and hopefully that will help with your meal planning as well.

The thing I love about this breakfast, is it’s extremely healthy and so very tasty! It’s also super easy to make, and we all love that. 🙂


  • 1 avocado per 2 eggs
  • 1/4 cup of cheese per avocado
  • 1/2 tbsp garlic powder per half of avocado
  • Salt and Pepper to taste
  • hot sauce of  your choice to top (I love Siracha on avocados)


  1. Pre-heat oven to 400 degrees.
  2. Cut avocado in half.
  3. Remove seed and make the seed holes a little wider to fit egg.
  4. Crack egg and put it into the hole of the avocado. I place my avocado halves on a muffin pan.
  5. Season and top with cheese.
  6. Bake 15-20 minutes or to egg preference.






Beef, Spinach, and Onion Ramen

Hi all! Sorry it’s been some time since my last post, I had a few things going on. My husband and I took a trip to Knoxville, and then I started a contract teaching position where I lead a simulated flight academy. I am super excited, but  it made my blog fall to the back burner for a week or so.

Also, my husband and I are really starting to look into sail boats. We haven’t decided if we are going to get one to live on, or just to take out for a few weeks at a time. Anyways, no matter what we decide I am experimenting with meals I know I could make underway. Hence, this ramen recipe. It is so simple, still mostly healthy (I don’t use the season packets), and very tasty!


  • 1 package Ramen (any flavor), throw out the seasoning packet
  • 1/2 pound beef
  • 1 cup spinach chopped
  • 1 small onion diced
  • 1 tbsp oregano
  • 1 tbsp season salt powder
  • 1/2 tbsp rosemary
  • 1 tbsp parsley
  • pepper to taste (I don’t add salt because I get enough with the season salt)


  1. Brown hamburger in skillet on medium-high heat until cooked throughout. Also cook noodles according to package instructions and drain excess water.
  2. Add onion to cooked hamburger and cook for about 3 mins.
  3. Add spinach to the onion and hamburger and continue cooking for another 3 mins.
  4. Add cooked noodles to the skillet, and all seasoning. Heat for about another 3 min. Serve.