Roasted Italian Potatoes

Hi all! I know I am still sporadic with my posting. I am currently entering my 34th week of pregnancy, so it is starting to get a bit more tough to accomplish everything I want in a day. We live in a one bedroom condo, and can not move until at least July so I am getting very creative with baby space. I will be posting about having a baby in a small space. Hopefully it will help others in some way.

Today, I am here with another recipe. This is such a simple side dish that you can pair with so many different meals. As you will see in my pictures, I put the potatoes with a simple hamburger steak. My husband loved them, but being from the south, he is a meat and potatoes kind of guy. Another way you can use the potatoes is a base for a casserole. I will probably be creating one soon. Hopefully, I will find time to post it soon :).

Well, I’ll get to the good stuff. Here is the very simple, healthy, hearty and yummy side dish potato recipe:

Ingredients:

  • 1-2 large russet potatoes, cleaned and chopped into pieces
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tbsp italian seasoning
  • 1 1/2 tsp garlic powder
  • salt and pepper to taste

Directions:

  1. Pre-heat oven to 400 degrees.
  2. In greased or sprayed glass baking dish, place the potatoes and drizzle with oil.
  3. Season potatoes with all seasonings.
  4. Bake for about 45-50 mins, or until potatoes reach your desired crisp.

Roasted Italian Potatoes IngredientsRoasted Italian Potatoes Chopped upRoasted Italian Potatoes SeasonedRoasted Italian Potatoes finishedRoasted Italian Potatoes Served

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Balsamic Chicken Pasta Salad

Hi everyone! I am starting to get back into a normal routine, which I know once Mr. William decides to come will not be the same. Although, for now it means I can blog a bit more regularly. I am super excited to share some new things with you as my pregnancy progresses. I have a how to accommodate a baby in a small space blog I’m working on, and preparing freezer meals before baby! Both of those will be coming out within the next month or so.

For now, it’s my basic blog with a new recipe! This dish is simple, healthy, filling, and taste great! Those are big wins in my book. I really love this as a make ahead and eat for lunch the next day, but you can eat it whenever! Hope you enjoy!

Ingredients:

  • 1 chicken breast cooked and shredded
  • 2 cups Rotini Pasta
  • 1/2 block Monterey jack cheese cut into cubes
  • 1/2 onion diced
  • 1 bell pepper diced
  • 1/2 large cucumber diced
  • 1/4 cup olives sliced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp italian seasoning
  • Balsamic Vinegar Glaze to taste
  • salt & pepper to taste

Directions:

  1. Cook pasta according to package instructions.
  2. Add chicken, veggies, and cheese to pasta, stir.
  3. Add in oil and seasoning, do not put the glaze on until you serve. Serve immediately, chill in the freezer for an hour, or chill in the refrigerator overnight.
  4. When ready to serve add Balsamic glaze to taste! Enjoy.

balsamic chicken pasta salad ingredientsbalsamic chicken pasta salad more ingredientsbalsamic chicken pasta salad noodlesbalsamic chicken pasta salad with veggies and cheese addedbalsamic chicken pasta salad with seasoning and oilbalsamic chicken pasta salad mixed togetherbalsamic chicken pasta salad about to add glazebalsamic chicken pasta salad with glaze

Queso Baked Chicken

Hi all! I am back with a new amazing and simple recipe. This recipe takes no time to prep, has very little ingredients, and does not take very long to cook. In my house that is a win, especially with a baby on the way.  I’m in my 3rd trimester, and look for anything to make my evenings cooking simpler. The less time I have to stand the better!

Also, this was a huge hit with my husband, and he’s not the easiest of eaters. Another win in my book. This one is actually being added to my list of meals I will prep and freeze before baby (no worries, there will be a blog post about this). Now let’s get to the good stuff!

Ingredients:

  • 2 Chicken Breast
  • 1/2 block of Colby sharp cheddar cheese cut into cubes (feel free to use more)
  • 1 can of diced tomatoes with green chiles, drained
  • 1 bell pepper diced
  • 1/2 onion diced

Directions:

  1. Pre-heat oven to 375 degrees.
  2. Place chicken breast in an oil sprayed or greased baking dish.
  3. Top with cheese, tomatoes, pepper, and onion.
  4. Bake for 25-30 minutes, or until chicken is baked throughout.

queso baked chicken with rotelqueso baked chicken with cheeseQueso baked chicken finished

Italian Sausage Alfredo with Spaghetti Squash/Update

Hi everyone! I am finally back from Oklahoma and my dad is doing so much better. His surgeries went well, all of the tubing and such he had has been taken out, and he is on the road to recovery. I am so ecstatic that I could leave Oklahoma knowing he was doing well.

I am now able to focus on preparing for our baby! It’s a boy by the way, and we are naming him William Scott. I am about to enter into my 3rd trimester, and as we prepare for baby William there will probably be more blog posts about baby stuff. I am also planning to do a big freezer meal prep in November sometime, and will have all of that up on the blog.

Now that I am back here is a new and yummy healthy recipe. It’s perfect for fall and is pretty guilt free! Hope you all enjoy it as much as we did!

Ingredients:

*This recipe was the perfect amount for 2, for family of 4 just double!

  • 1 1/2 links Italian Sausage cut into pieces
  • 1/2 jar alfredo sauce of choice
  • 1/2 small spaghetti squash
  • salt & pepper to taste

Directions:

  1. Pre-heat oven to 375 degrees.
  2. Place spaghetti squash face down in sprayed baking dish.
  3. Bake squash for 40-45 minutes or until cooked throughout.
  4. While spaghetti squash is cooking, I waited until about 20 minutes left on timer, cook sausage in skillet. About 4-5 minutes per side or until completely cooked.
  5. When sausage is finished drain out extra grease.
  6. Remove finished squash from the oven and shred into “noodles.” This is easily done with a fork, and it will just fall apart.
  7. Add noodles to the sausage, then add 1/2 of the alfredo sauce.
  8. If the squash is runny (sometimes mine has water sometimes it doesn’t) strain the mixture.
  9.  Add the remainder of the sauce and serve.
  10. Season as desired.

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Where I’ve Been & a New Recipe

baby image

I can’t believe it’s been 4 months since my last post. First, I want to say I am sorry. Life took hold and the moment I thought I had a minute something else popped up. I traveled to Oklahoma twice, once for my brother-in-laws shower, and then a little over a month later for his wedding.

In between these visits (on Mother’s Day in fact) I found out I was pregnant (obviously from the photo). I was/am excited, overwhelmed, and all the other emotions that go along with finding out you’re going to be a parent. It was planned, but as always, I wasn’t expecting it to happen so fast! I of course was sick a lot and not eating a lot, so I didn’t really have much to post. Honestly, I didn’t really feel like it.

Then, my dad went into a routine colon surgery, and ended up having 3 surgeries in about 5 days. He was in the hospital much longer than expected, and he is still in recovery. The good news is that at least he is home now, but there is still a long road ahead. I will actually going back to Oklahoma in a week, and staying for 3 weeks just to get some family time. I will actually post while I am there this time.

My food aversions are for the most part gone, I am getting my energy back and decided to get back on my blog. I have really missed it these past few months. I am hoping I will start adding an expectant mother/new mother posts to my blog as I go through this experience! Well, enough about me let’s get to the food.

Pineapple & Salsa Stuffed Chicken:

Ingredients:

  • 2 large chicken breasts
  • one can chunk pineapple
  • 1/4 cup medium salsa
  • side of your choice

Directions:

  1. Pre-heat oven to 400 degrees. Spray a baking dish with non-stick oil.
  2. Cut chicken breast length-wise in half.
  3. Place as many chunks of pineapple you would like and half the salsa in chicken breast.
  4. Bake chicken for 40-45 minutes or until completely cooked.

I know this is a super easy recipe, but it is oh-so-good!

chicken with pineapplechicken with pineapple and salsachicken stuffedchicken pine salsa done

Sausage, Chicken, & Veggie Bake

Hi all! Sorry it has been so long, but it has been a hectic few weeks. I have been preparing to go back to Oklahoma for my brother-in-laws couples shower that I am planning. So, I have been up to my neck with plans. Don’t worry, I am definitely going to share it with you after the shower happens. It is so much fun, and I can’t wait for you all to see it.

Also, I can’t lie, it is spring time here in Charleston, and the weather has been beautiful! So, any downtime I have had, I have been at the beach or the pool. No worries, the blog is my priority again. I really just need some sun-kissed glow!

But, I do have a new recipe for you today. This is a Sausage, Chicken, and Veggie Bake. It is very simple and healthy. My husband and myself loved it! I love these very simple and healthy vegetable and meat meals. I hope you all enjoy it as well!

Ingredients:

  • 1 package mild Italian Sausage cut into chunks
  • 1-2 large chicken breast cooked and cut into chunks
  • 1/2 pound asparagus
  • 1 cup broccoli
  • 1 squash sliced into chunks
  • 1 small onion diced
  • 1/4 cup extra virgin olive oil
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • salt & pepper to taste

Directions:

  1. Pre-heat oven to 425 degrees.
  2. Spray baking dish with cooking spray (I use EVOO spray).
  3. Place chicken and sausage in pan.
  4. Top with broccoli, squash, asparagus, and onion.
  5. Season and top with extra virgin olive oil.
  6. Bake for 30-35 mins or until sausage is cooked throughout and veggies are crisp.

sausage, chicken, & veggie bake meat in pansausage, chicken, & veggie bake with broccolisausage, chicken, & veggie bake with squash addedsausage, chicken, & veggie bake with asparagussausage, chicken, & veggie bake with onionssausage, chicken, & veggie bake served

No Bean Chili

Hi all! So, here in Charleston we had a pretty cold snap (at least for us). It was about 43 degrees out and I was freezing. I was really craving a hearty bowl of chili. Of course, on the whole 30 plan there are no beans in the diet (if you want to add beans, that’s fine). So, pondering my dilemma, I came up with this no-bean chili recipe.

It’s really yummy, easy, and gave me that comfort food feel. Sometimes, we all just need some comfort food, and this really hit the nail on the head. Feel free to add spices or veggies to your liking, this is just what I had on hand at home.

Ingredients:

  • 1 pound ground turkey or beef (I used turkey)
  • 1 bell pepper diced
  • 1 small onion diced
  • 1 can diced tomatoes with green chiles
  • 1 can tomato sauce
  • 1/2 tbsp ground red pepper
  • 1/4 to 1/2 tsp cumin (depending on how spicy you like)
  • 1/2 tbsp garlic powder
  • 1/2 tbsp chili powder (I don’t always use this)
  • salt & pepper to taste

Directions:

  1. Brown turkey or hamburger in skillet on medium high heat for about 5-7 mins or until completely cooked. Drain.
  2. Add bell pepper and onion and cook for about 3-5 mins or until they are somewhat tender.
  3. In a large saucepan or dutch oven simmer diced tomatoes and tomato sauce, low-medium heat.
  4. Add meat mixture and spices to the dutch oven. Simmer for about 30-60 minutes. The longer it cooks the better the flavor.

no bean chili ground beefno bean chili diced green pepperno bean chili veggies added to beefno bean chili diced tomatoes addedno bean chili served

Spicy Hamburger Skillet

Hi all! I am back with another healthy and delicious meal. This one was fun and easy to create, which are always my favorite. I don’t know about everyone else, but I do not want to spend hours in the kitchen creating something that taste good and is yummy. I mean sometimes I don’t mind spending a long time in the kitchen, but I definitely don’t want to do it every night.

I created this recipe one night when I had been gone all day, walking up and down stairs, and wanted something fast and yummy. So, I won’t keep you waiting any longer!

Ingredients:

  • 1 pound ground hamburger meat
  • 1 zucchini chopped
  • 1 bell pepper diced
  • 1/2 onion diced
  • 1 can diced tomatoes with green chiles, drained
  • 2 cups spinach
  • 1 tbsp ground red pepper (less if you don’t like too spicy)
  • 1 tbsp garlic powder
  • salt and pepper to taste

Directions:

  1. Brown hamburger in medium-high skillet for 5-10 minutes, or until hamburger is completely cooked.
  2. Add vegetables to pan, and cook for 5-7 minutes or until tender.
  3. Add can of diced tomatoes and spices cook for 3 minutes.
  4. Serve over spinach.

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3 Ingredient Energy Bites

Hi everyone! Hope you all are having a wonderful Friday. I know most are, because we all have a love affair with Friday, don’t we? I am super excited, because I am actually posting twice in one week!! This doesn’t happen often 😉 , but I am trying to make it a priority to be better with my blog.

So, today I have a super easy and super healthy snack! I love it because it literally took me 10 minutes to put together. I put mine in the refrigerator overnight, but you could easily put them in the freezer for 20-30 minutes and serve right away. These of course are whole30 approved!

Ingredients:

  • 1/2 cup cashews crushed
  • 1 cup almond butter (I used crunchy)
  • 1/4 cup strawberries sliced
    • you can double or triple this recipe to make more, I just wanted a few. This makes about 1/2 dozen pretty large bites.

Directions:

  1. Place all ingredients in a mixing bowl, and stir together well.
  2. Take the mixture and roll into balls (it will be a bit sticky). You can add a little bit of almond milk or a tiny amount of coconut or olive oil to help with stickiness. I didn’t and it was fine.
  3. Refrigerate over night or freeze for 20-30 minutes.

energy bites crushed cashewsenergy bites almond butterenergy bites strawberriesenergy bites served

Sweet Potato Tacos

Hi all! I am back with another whole30 approved meal. This recipe is super simple, and very delicious. I chose to serve mine with green beans, but any vegetable side would do. The husband loved it, which is always a good thing, and I will definitely be adding this to my regular rotation of meals.

If you are not doing whole30 you can add cheese and other toppings, although, I honestly didn’t miss the cheese. I really thought I would, but it was fantastic just as is. I topped mine with hot sauce, but salsa would work as well! Hope you all enjoy it as much as we did!

Ingredients:

  • 2 sweet potatoes
  • 1 avocado peeled and sliced
  • 1 pound ground hamburger
  • 1 can diced tomatoes with green chiles
  • 1 tbsp red pepper
  • 1/2-1 tbsp garlic powder (I like garlic so I use the full tbsp)
  • salt and pepper to taste

Directions:

  1. Pre-heat oven to 425 degrees
  2. Oil outside of sweet potatoes and wrap in aluminum foil and bake for  hour (you can also cook in the microwave wrapped in a paper towel for shorter time).
  3. Place hamburger in medium-high heat skillet. Cooked until browned about 5-7 minutes.
  4. Add diced tomatoes to skillet and cook for an additional 3 minutes.
  5. Add spices and cook for 2 more minutes.
  6. Top sweet potatoes with hamburger mix, and top with avocado. Serve with side of choice.

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