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!

Ingredients:

  • 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

Directions:

  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.

chicken-mexican-bake-chicken-and-peppers

chicken-mexican-bake-chicken-peppers-and-onion

chicken-mexican-bake-with-diced-tomatoes-added

chicken-mexican-bake-with-kale

chicken-mexican-bake-finished

chicken-mexican-bake-served

Advertisements

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!

Ingredients:

  • 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)

Directions:

  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.

soup-chopped-up-carrots-and-vegetablessoup-chopped-mushroomssoup-with-sweet-potatoes-and-carrots-addedsoup-with-added-mushroomssoup-with-kale-addedsoup-boiling-chickensoup-adding-limesoup-with-added-chickensoup-spicessoup-with-added-chickensoup-served

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. 🙂

Ingredients:

  • 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)

Directions:

  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.

avocado-plain

avocado-split-in-half

avocado-making-bigger

avocado-bigger

avocado-egg

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!

Ingredients:

  • 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)

Directions:

  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.

ramen-ingredients

ramen-beef-cooking

ramen-with-added-onion

ramen-with-added-spinach

ramen-with-added-noodles

ramen-mixed-together

ramen-served

Whole Wheat Rotini with Italian Sausage

Hi everyone! Today, I am posting a recipe I just made last night. My husband had been gone all day sailing, and had to wake up the next morning super early for a flight. So, he needed something quick, healthy, and filling. I poked my head around my refrigerator and cabinets, and came up with this yummy meal. It was so good, and took so little time. We were full and happy, so I decided to share it with all of you!

This is a quick recipe, and you can change it to fit whatever you have on hand in your pantry/refrigerator. If you don’t have sausage you can use hamburger, black beans, mushrooms, or whatever you feel like. Also, if you want to be a bit fancier than me, you can make your own pasta sauce (I have done this before, but like I said I needed super fast). That’s the thing I love about recipes, you can always adjust them to make them your own!

Ingredients:

  • 1-2 Italian sausage links cut up into small cubes (I cut in half length wise, and then dice)
  • 2 cups whole wheat Rotini
  • 1/4 small red onion diced
  • 1 cup Kale chopped
  • 1-1 1/2 cup spaghetti sauce
  • 1/2 cup shredded italian cheese

Directions:

  1. In a skillet cook italian sausage for 2-3 minutes a side or until cooked throughout.
  2. When sausage is done cooking start rotini according to package instructions.
  3. Add onion to the sausage in skillet and saute for about 2 minutes, and then add Kale and sautee for another 2-3 minutes or until Kale is wilted.
  4. Let pan cool for a few minutes, and then add spaghetti sauce and heat for a few minutes or until sauce bubbles.
  5. When pasta is finished, drain the pasta. Put pasta back in pan, and add the sauce mix.
  6. Serve with cheese on top.

italian-sausage-in-pan

italian-sausage-rotinin-and-pasta-sauce

italian-sausage-with-kale

italian-sausage-with-kale-and-onion

italian-sausage-with-pasta-sauce

italian-sausage-cooked-rotini

italian-sausage-and-cooked-rotini-together

italian-sausage-rotini-served

Chicken ‘Stir Fry’

First off I want to wish everyone a Happy New Year. I hope you all rang in the new year with the ones you love! I am here with a new healthy recipe, that will help you get started on your new year healthy eating!

This recipe was so simple and taste absolutely great. I also loved that you can make it in one pan, because we all know clean-up is so much better with fewer pans! This is loaded with protein and vegetables, and if you want to make it vegetarian substitute the chicken for beans of your choice, and mushrooms. Hope you all enjoy this as much as I did!

Ingredients:

  • 1 large chicken breast diced into cubes
  • 1 cup baby spinach
  • 1/2 bag of frozen peas and carrots
  • 1/2 small red onion diced
  • 1 green bell pepper diced
  • 1 small tomato diced
  • 1/4 cup extra virgin olive oil
  • Balsamic vinegar to taste (or about 1/4 cup)
  • 1 tbsp Italian seasoning
  • 1/2 tbsp garlic powder
  • salt & pepper to taste

Directions:

  1. Spray skillet with cooking spray and turn on to medium-high heat.
  2. Place cubed chicken into skillet and cook for 2-3 minutes a side, or until cooked throughout.
  3. Add frozen peas and carrots to skillet, and cook for about 2-3 minutes or until peas and carrots can easily be stirred.
  4. Add all additional vegetables to skillet. Pour olive oil and vinegar into skillet, and add all seasonings.
  5. Turn the skillet down to low-medium heat, and simmer for about 5-7 more minutes, or until all vegetables are soft and spinach is somewhat wilted.

chicken-stir-fry-with-chicken-cooking

chicken-stir-fry-chicken-cooked

chicken-stir-fry-chicken-with-peas-and-carrots

chicken-stir-fry-vegetables-diced

chicken-stir-fry-with-added-vegetables

chicken-stir-fry-with-spinach

chicken-stir-fry-spice-ingredients

chicken-stir-fry-finished

Stuffed Burgers with Brussel Sprouts

Hi all! I am back with a very easy, healthy, and delicious dinner. I wanted to make a simple hamburger and vegetable dinner, but I was bored with the same old beef and vegetables. So, I came up with this stuffed version of the very staple of the American diet. As you can see here, I chose to eat mine bun-less. I have been cutting back on bread, because it is my true weakness. This would be just as good on a bun with cheese, or however you would like to serve it.

What makes this even better is that the Brussel sprouts are seasoned with exactly the same thing as the hamburger is, so it makes it even easier. Don’t worry, they both have their own individual and delicious taste. So here is the recipe:

Ingredients:

  • 1 pound hamburger
  • 1/2 pound Brussel sprouts split in half
  • 1/4 cup olive oil
  • 1/3 cup balsamic vinaigrette
  • 2 tbsp italian seasoning (1 tbsp for hamburger and 1 for sprouts)
  • salt & pepper to taste
  • 1/2 cup spinach
  • 1/4 cup (or honestly however much you want) shredded 5 cheese Italian

Directions:

  1. Pre-heat oven to 400 degrees. (I baked both the Brussel sprouts and hamburger, you can grill burger if wanted).
  2. Split the hamburger into 2 half-pound patties, and form into bowls.
  3. Place half of spinach in each hamburger bowl.
  4. Top spinach with half each of the Italian cheese.
  5. Sprinkle a little balsamic vinegar over top of burger bowls.
  6. Fold burger bowls into patties and top both sides with half seasonings and half vinegar. (use half to reserve for Brussel sprouts). I do this by sight, but you can measure if you need.
  7. Place split Brussel sprouts on aluminum foil, and top with oil, remaining vinegar, and seasonings. Wrap sprouts in aluminum foil.
  8. Place burgers in baking dish and Brussel sprouts on a cookie sheet. Bake everything for 40 minutes or until cooked throughout.

stuffed-burgers-ingredients

stuffed-burgers-more-ingredients

stuffed-burgers-bowl

stuffed-burgers-bowl-with-spinach

stuffed-burgers-bowl-with-cheese

folded-over-stuffed-burger

stuffed-burgers-seasoned

stuffed-burgers-brussel-sprouts

stuffed-burgers-finished

BBQ Brisket Roasted Potato Casserole

Hi! I have been in Oklahoma visiting family since Thanksgiving. Luckily, I only have one more trip planned for Christmas, and I am only gone a week! So more recipes will be coming.

I am super excited to share this recipe with you. I made it for my parents while in Oklahoma, and they absolutely loved it! I even made it with leftover brisket from Thanksgiving, which made it even better.

Before I get to the recipe, make sure you keep an eye out after Christmas for an awesome product by me! Can’t wait to reveal what I’ve been working on, while not writing!

Now for the important part:

Ingredients:

  • 4-5 small Idaho potatoes (not as many if they are big) chopped into chunks.
  • 1/4 cup extra virgin olive oil
  • 1 tbsp italian seasoning
  • salt & pepper to taste
  • 2 pounds of already cooked brisket (cook in crock pot if you don’t have leftovers)
  • 1 1/2 cups BBQ sauce of choice
  • 1 cup Colby jack shredded cheese

Directions:

  1. Pre-heat the oven to 450 degrees.
  2. In sprayed square baking dish (size of your choice) place the potatoes on bottom.
  3. Coat the potatoes with oil and spices.
  4. Bake potatoes for 45 minutes to 1 hour.
  5. While potatoes are cooking shred your brisket and place in a saucepan with BBQ sauce, heat on low until bubbling.
  6. When potatoes are finished pull out of oven and top with BBQ brisket.
  7. Coat the whole dish with cheese.
  8. Bake for an additional 5-10 minutes or until cheese is bubbly.

 

bbq-brisket-roasted-potatoe-casserole-potatoes

bbq-brisket-roasted-potatoe-casserole-with-bbq-and-added-cheese

bbq-brisket-roasted-potatoe-casserole-cheese

bbq-brisket-roasted-potatoe-casserole-finished

 

BBQ Chicken Southwest Casserole

Hi everyone! This recipe was Oh My Gosh delicious. It was made with low carb tortillas, but if you want no carb it is very easily replaced with zucchini, spaghetti squash, or a vegetable of your choice. This is an amazing Fall recipe, and I will be making it and variations throughout the season.

Well let’s get right to the directions!!!

Ingredients:

  • 1 chicken breast boiled and shredded
  • 1/2 cup BBQ sauce of choice stirred into the cooked chicken breast
  • 1 small can green chiles
  • 1 small can of sliced or chopped black olives
  • 1 can diced tomatoes with or without green chiles (I use with because I like the extra spice)
  • 1 can border blend corn
  • 1 can of black beans
  • 1 package low carb tortillas, or tortillas of choice
  • 1 bag of mexican shredded cheese

Directions

  1. Pre-heat oven to 375 degrees
  2. If you haven’t already, boil chicken breast for about 40 mins or until cooked throughout and shred. Coat with BBQ sauce.
  3. Layer Tortillas in bottom of sprayed baking dish.
  4. Mix in a bowl drained green chiles, black olives, diced tomatoes, corn, and black beans.
  5. Layer the mix over the tortillas (reserve half).
  6. Layer the BBQ Chicken over the veggie mix (reserve half).
  7. Top with cheese (reserve half).
  8. Repeat Layers
  9. Bake dish for 20-25 mins or until cheese is brown and bubbly.

bbq-chicken-southwest-casserole-boiling-chicken

bbq-chicken-southwest-casserole-shredded-chicken-with-bbq

bbq-chicken-southwest-casserole-layer-1-tortillas

bbq-chicken-southwest-casserole-layer-1

bbq-chicken-southwest-casserole-layer-2

bbq-chicken-finished