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)
- Brown hamburger in skillet on medium-high heat until cooked throughout. Also cook noodles according to package instructions and drain excess water.
- Add onion to cooked hamburger and cook for about 3 mins.
- Add spinach to the onion and hamburger and continue cooking for another 3 mins.
- Add cooked noodles to the skillet, and all seasoning. Heat for about another 3 min. Serve.
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!
- 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
- In a skillet cook italian sausage for 2-3 minutes a side or until cooked throughout.
- When sausage is done cooking start rotini according to package instructions.
- 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.
- Let pan cool for a few minutes, and then add spaghetti sauce and heat for a few minutes or until sauce bubbles.
- When pasta is finished, drain the pasta. Put pasta back in pan, and add the sauce mix.
- Serve with cheese on top.
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!
- 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
- Spray skillet with cooking spray and turn on to medium-high heat.
- Place cubed chicken into skillet and cook for 2-3 minutes a side, or until cooked throughout.
- Add frozen peas and carrots to skillet, and cook for about 2-3 minutes or until peas and carrots can easily be stirred.
- Add all additional vegetables to skillet. Pour olive oil and vinegar into skillet, and add all seasonings.
- 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.
Just wanted to wish everyone a very Merry Christmas. Or if you do not celebrate Christmas a Merry Festivus! I just hope everyone is having a blessed day, and spending much needed quality time with friends and family!
Once again wishing everyone Happy Holidays!
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:
- 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
- Pre-heat oven to 400 degrees. (I baked both the Brussel sprouts and hamburger, you can grill burger if wanted).
- Split the hamburger into 2 half-pound patties, and form into bowls.
- Place half of spinach in each hamburger bowl.
- Top spinach with half each of the Italian cheese.
- Sprinkle a little balsamic vinegar over top of burger bowls.
- 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.
- Place split Brussel sprouts on aluminum foil, and top with oil, remaining vinegar, and seasonings. Wrap sprouts in aluminum foil.
- Place burgers in baking dish and Brussel sprouts on a cookie sheet. Bake everything for 40 minutes or until cooked throughout.
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:
- 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
- Pre-heat the oven to 450 degrees.
- In sprayed square baking dish (size of your choice) place the potatoes on bottom.
- Coat the potatoes with oil and spices.
- Bake potatoes for 45 minutes to 1 hour.
- While potatoes are cooking shred your brisket and place in a saucepan with BBQ sauce, heat on low until bubbling.
- When potatoes are finished pull out of oven and top with BBQ brisket.
- Coat the whole dish with cheese.
- Bake for an additional 5-10 minutes or until cheese is bubbly.
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!!!
- 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
- Pre-heat oven to 375 degrees
- If you haven’t already, boil chicken breast for about 40 mins or until cooked throughout and shred. Coat with BBQ sauce.
- Layer Tortillas in bottom of sprayed baking dish.
- Mix in a bowl drained green chiles, black olives, diced tomatoes, corn, and black beans.
- Layer the mix over the tortillas (reserve half).
- Layer the BBQ Chicken over the veggie mix (reserve half).
- Top with cheese (reserve half).
- Repeat Layers
- Bake dish for 20-25 mins or until cheese is brown and bubbly.
So, I know this time it has definitely been a while since I last posted. Unfortunately life happened. hurricane Matthew arrived and we had to evacuate, my husband had an airplane breakdown so we had to travel to pick that up, and just basic life things. Hopefully, I am back on track and will not take a month to post again. I have several recipes I have done over this month, and I can not wait to share them all!
Today I am posting this low carb chicken stuffed BLT. It was so good and pretty simple. I hope you enjoy it as much as we did. Well let’s get straight to the recipe then:
- Pesto (about 1-2 tbsp)
- Salt and pepper to taste
- 1 large or 2 regular size chicken breast
- 3 strips turkey bacon (or regular bacon)
- 1/2 small tomato sliced
- 1/4 cup spinach
- Pre-heat oven to 425 degrees.
- Split chicken breast in half.
- Spread with pesto on both sides of breast, and season with salt & pepper.
- Top one side of breast with tomato, bacon, and spinach.
- Place the other side of breast on top of the topped breast.
- If one big chicken breast cut in half.
- Place in greased baking dish and bake for 40 minutes or until both chicken and bacon are cooked throughout.
- Serve with side of choice (I used green beans).
Hey all! I finally back. 🙂 I have no visitors or trips planned until November. This has been a crazy summer for me, so I should be able to dedicate more time to my blog now that things are calming down! I hope you all are as excited about that as I am.
The recipe I am sharing with you today is so easy, and delicious. This was the most moist, or (for people who hate that word), most juicy chicken I have made. It was a hit, and my husband requested it again just a few short nights later. I hope you love it as much as he did.
- 2 chicken breast
- 1 cup chicken broth
- 1 lemon cut into 4 wedges
- 1 tbsp Italian seasoning
- salt & pepper to taste
- 1/2 pound asparagus
- 2 tbsp EVOO
- Aluminium foil for asparagus
- Pre-heat oven to 400 degrees
- In sprayed baking dish (with any cooking spray of your choosing) place 2 chicken breast.
- Pour the chicken broth into the dish.
- Season chicken with Italian seasoning, and the salt & pepper.
- Place the lemon wedges in each corner of the baking dish.
- Cook the chicken for 35 minutes or until cooked throughout.
- Place the asparagus on a baking sheet lined with aluminum foil.
- Coat the asparagus with EVOO, salt, and pepper.
- Bake the asparagus for 25 minutes (so put in the oven after 10 minutes have passed for the chicken).
I am honestly the world’s worst when it comes to posting. I know I sound like a broken record, but this summer has been hectic. I have visitors coming later this month and a trip planned, but October should be pretty slow (good news for my blog)!
I hope everyone had a fantastic labor day weekend. I know I did. This week I FINALLY have a new menu. I also have this amazing dish to share with you. I was a bit worried about the mix o flavors with this one, but they ended up turning out exactly as I hoped. Even if you are not health conscious, this is a recipe I would recommend (not to toot my own horn or anything).
First things first, here is the new menu:
- Monday: Pinto bean veggie bowl
- Tuesday: Buffalo chicken southwest salad
- Wednesday: Spaghetti squash lasagna
- Thursday: BBQ baked chicken and green beans
- Friday: Whole wheat noodle & veggie soup
- Saturday: Hamburger veggie casserole
- Sunday: Homemade thin crust veggie pizza
You’ll notice I was on a veggie kick this week, but with the farmers markets coming to an end soon, I thought I would take complete advantage. 🙂 For those still doing 21 day Fix, this is 1 red, 1 green, and 1 blue container.
Hamburger Veggie Casserole:
- 3/4 pound ground beef
- 1 zucchini halved and sliced
- 1/4 large red onion largely diced
- 1 whole carrot halved and sliced
- 1/2 green bell pepper diced
- 1/2 can of diced tomatoes with green chili’s
- 1/4-1/2 cup Colby-jack shredded cheese
- salt, pepper, and Italian seasoning to taste
- Pre-heat oven to 400 degrees.
- Brown ground beef in medium-high skillet until completely cooked about 5-7 minutes.
- Chop vegetables and place them in a sprayed baking dish.
- Add beef to the top of veggies.
- Layer the 1/2 can of diced tomatoes with green chilies evenly on top of the beef.
- Season the pan with salt, pepper, and Italian seasoning over the meat and veggie mixture.
- Top with cheese.
- Bake for 20 minutes.