Tag: recipe

Recipe from the Week

I love potatoes! Mashed, baked or any other way, I think potatoes are a key diet staple. This week we tried Jalapeño popper loaded potatoes! YUM. So good I wanted to make it again the next day. They are very easy to make. The hardest part is waiting for them to cook!

YEILDS:

4 Potatoes

TOTAL TIME:

1 hour + 40 mins.

Recipe

INGREDIENTS:

  • 4 Large baking Potatoes
  • 5 pieces of Bacon, cooked + chopped
  • 3/4 cup Cheddar Cheese, shredded
  • 1/2 cup Cream Cheese
  • 1 Jalapeños, finely diced
  • 2 tbsp Butter
  • 1/2 tsp Garlic Powder
  • Salt
  • Black Pepper
  • Olive Oil
  • Sour cream, optional

DIRECTIONS:

1) Preheat oven to 350°.

2) Poke potatoes a couple times with a fork. Place on baking sheet and drizzle potatoes with olive oil and a pinch of salt and pepper.

3) Place in oven for 60-70 mins.

4) Once cool enough to touch, slice off the top by turning potato on it’s side and cutting off a 1/4 of an inch.

5) Scoop out most of the insides (with a spoon) placing it into a large bowl, leaving a thin layer to help keep the sides of the potato up and sturdy.

6) In the large bowl combine the potato filling with cream cheese, garlic powder, butter, salt and pepper, 1/2 cup of cheese, and most of the bacon and jalapeño (saving some for the top).

7) Use a masher to mash it all together.

8) Evenly divide the filling among the potatoes. Packing the filling down, so the potato skins are full.

9) Add remaining 1/4 cup of cheese, bacon and jalapeños over the top of each potato.

10) Place back in oven at 425° for 15 mins, or until the cheese is nice and crispy,

11) Serve with sour cream and chives on top if you would like!

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Recipe from the Week

WOW! I am so excited to tell you about this recipe! It’s called Crispy Parmesan Garlic Chicken with Zucchini. I can’t decide which part was more delicious??? The chicken or the zucchini! I already put this recipe back on the grocery list again 😛 It’s seriously that good.

YIELDS:

4 Servings

TOTAL TIME:

1 Hour

Recipe

INGREDIENTS:

  • 2 Chicken Breasts, sliced in half (making 4 thin breasts)
  • 8 Tablespoons Butter
  • 1/2 cup Parmesan breadcrumbs
  • 1/2 cup + 1 Tablespoon Grated parmesan
  • 1/4 cup Flour
  • 2 Medium Zucchini’s, sliced
  • 2 Garlic cloves, minced
  • 1 bag of Mini Penne pasta

DIRECTIONS:

1) In a large pot boil water and cook pasta according to package.

2) In a shallow dish, melt 4 tablespoons of butter. In another shallow dish combine breadcrumbs, parmesan cheese, and flour.

3) In a large skillet over medium heat, melt 2 tablespoons of butter.

4) Dip the chicken in the melted butter and then coat in the breadcrumb mixture and place in the skillet.

5) Cook the chicken for about 3-4 minutes per side, or until the outside is crispy and the chicken is cooked throughout. Then set aside on a plate.

6) Add 2 tablespoons of butter back into the skillet and sauté the garlic for about a minute.

7) Add the zucchini to the skillet and cook until tender. Add salt and pepper to taste and 1 tablespoon of parmesan.

8) Move chicken back to the skillet and heat for about a minute. Then serve over pasta immediately!

NOTE: Once the pasta is done cooking I added some butter, salt and pepper before serving.

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Recipe from the Week

Bacon Jalapeño Mac & Cheese. How can this not be delicious?!? I love spicy, so this recipe makes my taste buds tingle! This recipe is fairly simple but not very nutritious so keep that in mind when you want to eat it everyday! I like to enjoy a salad with this entree (:

YIELDS:

4 Servings

TOTAL TIME:

45 mins.

Recipe

INGREDIENTS:

  • 1 bag of Large Elbow Pasta
  • 1 + 1/2 Jalapeños, chopped
  • 2 (8oz) bags of Shredded Cheese
  • As much Bacon as preferred- we use about 7 pieces
  • Himalayan Pink Salt
  • Black Ground Pepper

DIRECTIONS:

1) Pre-heat oven to 400°.

2) Cook pasta according to directions on package.

3) Cook bacon as crispy as preferred then chop into bite size bits.

4) In a large baking dish add the cooked pasta, one entire bag of shredded cheese, the chopped jalapeño and bacon. Evenly combine.

5) Mix half of the second bag of cheese throughout, then place the rest of the cheese on top forming a cheesy layer.

6) Place dish into oven for 15 mins.

7) Be careful! It’s hot. Let sit for 3 mins. Scoop and Serve.

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Recipe from the Week

After a week of more delicious meals, I would have to say the Sesame Chicken dish won my heart. The chicken came out so perfectly tender, I couldn’t help but mmm mMm mm the entire time I was eating it.

YIELDS:

4 Servings

TOTAL TIME:

4 hours 10 mins

Recipe

INGREDIENTS:

  • 1/4 cup low sodium soy sauce
  • 1 tbsp & 1 tsp cornstarch
  • 1/2 cup honey
  • 1 tbsp tomato paste
  • 1/4 cup finely diced onion
  • 2 cloves of garlic- minced
  • 1 tsp crushed red pepper flakes
  • 1 lb skinless chicken breasts- cut into 1 inch pieces
  • 1 red bell pepper- thinly sliced
  • optional: sesame seeds, thinly sliced green onion, steamed broccoli florets and cooked rice.

DIRECTIONS:

1) In a large bowl, whisk together soy sauce and cornstarch until smooth.

2) Add honey, tomato paste, diced onion, garlic and crushed red pepper flakes. Mix all together.

3) Add chicken and bell pepper to the sauce. Toss sauce to coat all.

4) Transfer to slow cooker and cook on low for 4 hours.

5) Serve over rice and add steamed broccoli. Top with green onion if desired.

Like and comment below if you try out the recipe!

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Weekly Grocery Haul

Hello! Another week, another 5 delicious meals coming your way! In case you didn’t see the last grocery haul, don’t forget I’m only shopping for two!

This week on the menu ~

Personal Pizzas w/ side salad

Chicken Stir-fry

Tortellini w/ Pesto & Brussel Sprouts

Blackened Chicken & Broccoli

Chop Salad (Bacon, Egg, Tomato & Avocado)

Grocery list ~

Chicken Breasts
Eggs
Peppered Bacon
Unsweetened Tea
Waffles
Pesto Sauce
Magic Blackened Seasoning 
Avocados
Chips
Salsa
Coffee Pods - Breakfast Blend
Sugar Snap Peas
Carrots
Broccoli
Popcorn
Almond Milk
Stir-Fry sauce - I like one called Spicy Szechuan 
Pizza Dough 
Green Bell Pepper
Garlic
Red Bell Pepper 
Brussel Sprouts
Yellow onion
Raspberry Preserve
Zucchinis
Cucumber
Tortellini - Chicken and Roasted Garlic
Croutons
Strawberries

Hopefully this list can make your shopping a little easier! After tasting this week’s home cooked meals I’ll post the recipe of my favorite one under the Tasty tab (:

Don’t forget to like and comment with your favorite meal!

Tune in Sunday for the next grocery haul!

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Recipe from the Week

Yum yum yum! After eating all five delicious meals, I would have to say the Stuffed Peppers were my favorite. They were so tasty that I thought about them for the rest of the week!

YIELDS:

6 Stuffed Peppers

TOTAL TIME:

1 hour 20 mins

Recipe

INGREDIENTS:

  • 1/2 cup of rice- uncooked
  • 2 tbsp. extra virgin olive oil, plus extra for drizzling
  • 1 medium onion chopped
  • 1 tbsp. tomato paste
  • 3 cloves of garlic- minced
  • 1 lb. of ground turkey/beef
  • 1 (14.5-oz.) can of diced tomatoes
  • 1tsp. dried oregano
  • himalayan salt
  • fresh ground black pepper
  • 6 bell peppers- top & cores removed
  • 1 cup shredded mozzarella cheese

DIRECTIONS:

1) Preheat oven to 400°. In a rice cooker (which is what I use) or a small saucepan, prepare rice according to package instructions.

2) In a large skillet over medium heat, heat the olive oil. Add onion and cook until soft. (About 5 mins.)

3) Add tomato paste and garlic, stir it together for another minute.

4) Add ground turkey or beef and cook. Using a spatula or spoon break up the meat until it is cooked and no longer pink. (About 5-6 mins.) If using ground turkey there will not be any fat to drain, but if using beef drain the fat.

5) With the cooked ground turkey or beef in the skillet add the cooked rice and diced tomatoes. Season with salt, pepper and oregano. Let the sauce reduce, by letting it simmer for about 5 minutes.

6) Place peppers with the open side up in a baking dish (9″x 13″ is what I use). Drizzle olive oil on top of the peppers.

7) Scoop some turkey mixture and add it into the peppers until they are close to full. Sprinkle the tops with mozzarella cheese, and cover entire baking dish with tin foil.

8) Let peppers cook covered for about 35-40 minutes and then remove the tin foil and place back in oven for another 10 more minutes.

9) Add salsa on top if you like it spicy! Then enjoy while it’s hot!

Like and comment below if you try out the recipe!

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