Happy Tasty Tuesday everyone! Although this year seems to be flying by already, because how is January almost over already? Most of us new year resolution people are still trying to stay on track and accomplish our goals. The most common new year resolution is always to be healthy and/or lose weight. I am one of those people and sharing healthier recipes with you all is the best way to keep me accountable. I also want to show people it’s possible to eat healthy and your food tastes good. One vegetable most people seem to like is broccoli. But who doesn’t love a delicious over roasted broccoli recipe packed with flavor and guiltless to indulge in? Exactly!Read More
French toast, eggs, and bacon is a classic breakfast combination. Who doesn’t love the combination of savory and sweet first thing in the morning for breakfast or brunch? French toast is always a favorite in our household. This is one of the recipes I make knowing my four year old will eat every single drop. But the real french toast lover in the house is my husband.Read More
If you’re looking for a delicious and easy comfort food dish for the family this fall this is it! I’ve loved swedish meatballs since I was little and recently have found myself craving it on these cold rainy evenings. I especially love homemade meatballs so it was important I come up with a recipe that included them.Read More
Riley loves fruits and vegetables. If you’re wondering “who is Riley?” the answer to your question is, my unborn very picky child. I am currently eight months pregnant and have plenty of vegetable cravings. Especially this delicious honey lemon green beans recipe I created on Valentine’s Day. I made a surf n’ turf type Valentine’s Day meal that called for a vegetable side dish of some sort. I bought green beans at the store earlier that day so I decided to “wing it” and throw some flavors together that complimented the dish. It was delicious and I’ve made this recipe multiple times since then simply because of how much I loved it.Read More
Winter time means comfy warm foods. This means a lot of crock pot recipes, oven baked recipes, and soups/stews. One of my favorite year round foods is potatoes. Idaho potatoes, red potatoes, Yukon potatoes, etc. they’re all my favorite. My usual go to comfort potato food is the universally loved mashed potatoes. Mashed potatoes are not only delicious, they are extremely easy to make. However, as much as I love mashed potatoes, I need to switch it up every once in a while. I’ve always loved roasted potatoes, but I’ve recently discovered how much my toddler loves them too. My husband loves potatoes as much as I do so I wasn’t worried about him loving this recipe too. Ha!
Despite the fact that this recipe is absolutely delicious, it’s an extremely easy and quick side dish for multiple recipes. Whether you’re making baked chicken, searing some salmon, or going strictly veggie, this side dish fits perfectly. Did I mention this dish is cost friendly too? A 5 lbs bag of red potatoes will last for a few different meals, and if you love an assortment of seasonings like myself, then you don’t have to buy any other ingredients for this dish. Who doesn’t love having all of the necessary ingredients for a recipe in the kitchen already?
Before getting started, remember for recipes such as this, you can be as generous with your seasonings (except for the salt) as you would like. You can also add any of your additional favorite seasonings you think will add more flavor to your potatoes. There really is no wrong answer when it comes to seasoning your potatoes. Let’s go ahead and get started!
Easy Roasted Red Potatoes
- 1 lbs Red Potatoes
- 2 Tbsp Olive Oil
- 1 tsp Grapeseed Oil for coating the pan
- 1 tsp Sea Salt or seasoned salt (Lawry's)
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Dried Parsley or 2 tsp fresh parsley
Preheat your oven to 350 degrees.
Wash your red potatoes well and cut into 2 inch pieces. Pat the potato pieces dry.
Using a medium sized bowl with a lid (or a gallon ziploc bag), put your diced red potatoes into the container, drizzle your olive oil in, cover and shake to coat the potatoes in the oil.
Add your sea salt, black pepper, garlic powder, onion powder, and paprika to the container, cover and shake again until the potato pieces are evenly coated in the seasonings.
Take your teaspoon of grapeseed oil to lightly coat a 9x9 baking dish. (We use grapeseed oil because it cooks better in high heat)
Pour your seasoned potatoes into the greased baking dish and place in the oven (uncovered) for 30 minutes or until tender.
Once your potatoes have baked to your desired crisp or softness, garnish with your parsley and serve!
Halo Top Chocolate Peanut Butter Milkshake
Today is officially the first day of Summer. For those of you looking for a delicious and non-guilty dessert to cool you off this summer, try out this easy and yummy Halo Top Chocolate Peanut Butter Milkshake.
I've recently discovered how much I enjoy Halo Top ice cream. Not only is it delicious, but it's guilt free! Most pints are 300 calories or less. Yes, the entire pint is only 300 calories! It's like finding a small piece of heaven on earth. They have so many delicious flavors and my new life goal is to try them all. Ha! But in all seriousness, it's so nice to finally have an ice cream us clean eaters can enjoy, without the guilt that usually comes with it.
This recipe is perfect for a quick sweet tooth fix. You can even pour the milkshake into popsicle trays and make healthy popsicles for little ones. If you're wanting even more nutrients in this dessert, add a small banana to the ingredients list. I promise it's just as delicious!
- 1 pint Halo Top Chocolate Ice Cream
- 1 cup Almond Milk
- 2 Tbsp Honey
- 2 Tbsp PB2
Pour your Halo Top ice cream, almond milk, honey, and PB2 into a blender.
Use the "milkshake" option and blend for 2-3 minutes.
Pour your milkshake into your glass and enjoy!
*If you want it with more ice, you can either add ice cubes to the blender, or place a freezer safe cup with your shake in the freezer for 10 minutes, or until ice chunks form.*
For those of you searching for delicious clean eating recipes this Mexican Quinoa is the recipe for you!
I've been meal prepping consistently for about a year and a half. Over time I have learned how to create my own clean eating meal prep recipes for taste and variety. This recipe was inspired by having a taste for scrumptious Mexican rice. Since rice isn't the healthiest option these days I decided to try quinoa in place of the rice. This was one of my best ideas yet! Lol.
If I'm being completely honest, it started off being difficult to come up with recipes on my own, because you can easily get discouraged with the amount of terrible ingredients we don't realize are in so many foods we love to eat. Once I got the hang of learning more about food and how my body reacts to certain foods and mixtures, creating delicious and flavorful recipes such as this delicious Mexican Quinoa, are no longer a challenge.
Although this recipe tastes perfect as is, the best part about it is, you can adjust and add your own ingredients to fit your unique Mexican palette taste buds. For example: I'm not a fan of tomatoes, but I'm sure for those of you who like tomatoes, they would be a delicious addition. (Whatever foods you decide to add to this dish, be sure they are healthy options such as fresh fruits and/or vegetables. You don't want to create a non-healthier dish with the addition of unhealthy ingredients.)
Let's go ahead and get started!
- 2.5 cups Quinoa
- 5 cups Chicken Stock
- 1 lbs. Ground Turkey 99% fat free
- 15 oz. Black Beans drained & rinsed
- 15 oz. Corn drained
- 1 cup Cilantro
- 2 Jalapenos chopped
- 3 Tbsp. Taco Seasoning 1 Tbsp. separated
- 2 tsp. Cayenne Pepper
- 1 Large Onion diced
- 2 tsp. Cumin
- 1/2 Tbsp Grapeseed Oil
- Sea Salt & Coarse Black Pepper to taste
Cook your quinoa by the package instructions. How ever many cups of quinoa, use double the amount of chicken stock, to cook in the quinoa in.
Heat your grapeseed oil in a large frying pan over medium high heat and sautee your onions and jalapenos until slightly tender.
Add your ground turkey to the pan and break it up into smaller pieces as it cooks.
Sprinkle 1 tablespoon of your taco seasoning into the sauteed mixture and stir until well combined.
Pour your sauteed ground turkey, onion, and jalapeno mixture into the large pot of cooked quinoa.
On medium low heat, add your drained and rinsed black beans, corn, and the rest of your measured seasonings to the pot. Continually stir to throghly mix the ingredients together prevent the bottom from sticking/burning.
Add your cup of cilantro (you can chop it into smaller pieces if you wish) to the pot with your desired amount of sea salt and coarse black pepper to taste.
Tuna Salad Lettuce Wraps
For the last few weeks, my go to substitute meal, has been tuna salad lettuce wraps. Once upon a time, when I wasn't trying to lose weight, I would've made a delicious, calorie packed tuna melt. Since I don't have the luxury of eating whatever I want and not gaining weight I decided to get creative and find a way to still eat my delicious salad with a healthier alternative to bread. The first time I used an alternative, I used the Kellogg's Special K Sea Salt Cracker Chips, and used them as scoops for the tuna salad. It was good, but it still wasn't what I was looking for. The following week, I had bought a fresh head of iceberg lettuce from the commissary (grocery store) the day before, and decided to try lettuce wraps in place of the bread and crackers. It was delicious! I immediately knew this would be a future blog post recipe. I specifically wanted to do it for a Spring time recipe because of how fresh and light this meal is. It is also a quick meal which means you have more time to go out and enjoy the outdoors vs. cooking for an hour or two. An added plus, my two-year-old toddler LOVES this meal too. However, like most little ones, she prefers the sea salt cracker chips vs. the fresh lettuce wrap. 🙂
- 4 oz Albacore Tuna (in water) drained
- 2 Tbsp Miracle Whip or mayo
- 1 Tbsp Honey Mustard
- 2 Hard Boiled Eggs
- 1 Tbsp Minced Onion
- 2 Tbsp Diced Red Bell Pepper
- 1/4 tsp Coarse Black Pepper
- 1/4 tsp Smoked Paprika
- 1/4 tsp Garlic Powder
- Pinch of Sea Salt optional
- Chopped Scallion optional for garnish
Place your eggs in a small pot and cover them completely with water. Let them boil for 8 minutes before turning off the stove and allowing them to sit in the hot water for an additional two minutes.
While your eggs are boiling, chop up your onions, and red bell pepper, place to the side in a small dish.
Combine your coarse black pepper, garlic powder, smoked paprika, and salt in a separate dish and place to the side.
Open and drain your can of tuna. Scoop your tuna into a bowl large enough to hold all of your ingredients, and still have room for mixing without making a mess.
Run cold water over your hard boiled eggs and peel them as the water runs. Cut your eggs into small cubed size pieces and add to the bowl of tuna.
Add your chopped vegetables and seasonings to your bowl of tuna and eggs. Lastly, add your Miracle Whip and honey mustard to the bowl of ingredients and mix until combined.
Enjoy your meal!
This past Superbowl Sunday I decided I wanted to whip up my own chicken wing recipe. I honestly had no idea what flavor I was going for beside it including some sort of barbecue sauce. Sweet Baby Ray’s to be exact. I walked into the kitchen, grabbed ingredients out of the fridge and off of my spice racks, then got to work. Once I grabbed the soy sauce, sweet chili sauce, and rice wine vinegar, I knew I was officially going for an Asian BBQ chicken wing theme. Read More
This winter I experimented with comfy food recipes and my favorite by far is my bacon potato corn chowder. Want to hear the best part (besides it being delicious of course)? It’s SO easy to make and takes less than an hour to prepare and cook. How much better can it get? Exactly, that’s what I said.
When the weather gets cold and snow is on thee ground the best meals to cook are comfort food meals. Especially on the days when you have to venture out into the cold to go to work, drop kids at school, run errands, etc. If any of you are wondering what qualifies as a “comfort food” it’s food that makes you feel cozy and comfy in your home. Soups, baked pastas, casseroles, etc. are the perfect go to dishes during these fall/winter nights.
Corn chowder has always been one of my favorite soups. It’s hearty and has ingredients most people find delicious. We all know how hard it can be to make dishes that are popular among a large group of people. Which makes it a winning dish to make for family or friends who come over for dinner. So get to cooking!
*Crockpot meals are always easier for those of us on the go and this recipe can also be cooked in one. Follow all of the ingredients, combine them together in the crockpot, and cook on low for 8 hours or on high for 4 hours. *
Bacon Potato Corn Chowder
- 6-8 red potatoes
- 1 large yellow onion diced
- 1 Tbsp minced garlic
- 1 15oz. can sweet corn drained
- 3 Tbsp butter
- 32 oz. chicken broth bold for extra flavor
- 1 cup whole milk
- 3 Tbsp flour
- 2 cups mild cheddar cheese
- 8 pieces bacon thick cut
- 2 tsp onion powder
- 1 tsp paprika
- salt & pepper to taste
Wash then cut your red potatoes into approximately 1 inch cubes. Place your diced potatoes into a large bowl and put to the side.
In a large pot, over medium high heat melt your butter then sautee your diced onions until soft. Add your teaspoon of salt to the onions as they cook to help soften them.
Add your minced garlic, flour and pepper to the sauteed onions. Stir to combine. Now add your drained corn to the pot and mix for a minute of two with the other ingredients.
Pour your chicken broth into the pot and whisk the mixture to avoid clumps. Then add your milk to the pot and whisk again. Let the mixture get to a boil.
Once the pot has started to boil pour your diced potatoes in and bring to a boil. Let boil for 5 minutes then reduce heat to medium low. Cover the pot and let the chowder cook for 30 minutes.
Once the potatoes are soft add your 2 cups of mild cheddar cheese to the chowder and stir until combined.
Taste and adjust salt and pepper to your liking.
Serve your potato corn chowder with two strips of bacon crumbled on top. If you like a little spice in your life feel free to add cayenne pepper on top as well.
Enjoy your meal!
Happy eating! 🙂