Category Archives: Recipes

Weekly Recipe Round (14) Up

Spring has sprung! We have red tulips growing in our front yard, my husband and kids just planted purple and pink petunias in our backyard while I did some good ole’ fashioned meal prepping AND it has been sunny this whole entire week!!! (And just FYI, I live in the Pacific Northwest so we can go weeks at a time without ever seeing the sun).

kids and me and sun

I grew up in Texas where the sun is out ALL the time so naturally, we took it for granted. I never realized how much the sun made a difference until we lived here. It definitely perks me up when there’s nary a cloud in the sky and that bright glowing ball is shining down on me. I discounted how much it affects my mood (heck, everyone’s mood) and how wonderful it really is to be outside playing with the kids in the warm sun.

So, in honor of this beautiful spring weather we’ve been having (which now that I’ve talked about it have probably jinxed it) the theme for this week is Spring recipes! Think light and healthy and of course…delicious!

These recipes are all from the Cooking Light Spring issue

Flaky Crab Cakes

crab cakes



1/3 cup pre-chopped red bell pepper

2 tablespoons canola mayonnaise

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2   green onions, chopped

1   large egg, lightly beaten

1   large egg yolk, lightly beaten

1 1/3 cups panko (Japanese breadcrumbs), divided   (I would use whole wheat)

1 pound lump crabmeat, drained and shell pieces removed

2 tablespoons olive oil, divided

2 tablespoons canola mayonnaise   (I would use plain Greek yogurt instead)

2 tablespoons reduced-fat sour cream   (I would use plain Greek yogurt instead)

2 teaspoons chopped fresh parsley

2 teaspoons Dijon mustard

1 teaspoon white wine vinegar

1/8 teaspoon ground red pepper


  1. Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.
  2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.
  3. Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes.

Tip: Serve with a green salad and brown rice/quinoa if desired

Cauliflower Alfredo

CL April 16: CL Diet-Fettucine Cauliflower
CL April 16: CL Diet-Fettucine Cauliflower


8 ounces uncooked whole-wheat fettuccine

3 cups chopped broccoli

3 cups chopped cauliflower, divided

1 tablespoon white whole-wheat flour

1 cup unsalted chicken stock

3   garlic cloves

2/3 cup 1% low-fat milk

1 1/2 tablespoons unsalted butter

1 teaspoon freshly ground black pepper

1 teaspoon fresh lemon juice

1/2 teaspoon kosher salt

2 ounces grated Parmigiano-Reggiano cheese, divided (about 1/2 cup)

1 teaspoon grated lemon rind


  1. Cook pasta according to package directions, omitting salt and fat. Add broccoli and 1 cup cauliflower during last 2 minutes of cooking; drain.
  2. Place flour in a large saucepan. Gradually add stock, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly.
  3. Add remaining 2 cups cauliflower and garlic. Bring to a boil; cook 15 minutes or until very tender.

4.Place cauliflower mixture in a blender. Add milk, butter, pepper, juice, salt, and 1 ounce cheese.

5.Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); process until smooth.

6.Return cauliflower mixture to pan over low heat. Add pasta mixture and lemon rind; toss well to coat noodles. Sprinkle with remaining 1 ounce cheese. Serve immediately.

  1. Eat and Enjoy!

Cheeseburger Salad

CL April 16: Lets Cook-Cheeseburger Salad
CL April 16: Lets Cook-Cheeseburger Salad


12 ounces 90% lean ground sirloin   (or ground turkey meat)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

Cooking spray

1   large red onion, peeled and cut horizontally into 1/4-inch-thick slices

1   (10-ounce) package chopped romaine hearts

1 1/2 cups chopped tomato

3 ounces 2% reduced-fat cheddar cheese, shredded (about 3/4 cup)

1/3 cup canola mayonnaise   (I used plain Greek yogurt instead, works great!)

1/4 cup unsalted ketchup

2 tablespoons water

1 1/2 ounces reduced-fat kettle-cooked potato chips   (I did not add this to mine and I suggest you don’t either!)


  1. Shape beef into 2 (1-inch-thick) patties; sprinkle with pepper and salt. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 to 4 minutes on each side.
  2. Add onion to pan; cook 5 to 6 minutes on each side; separate into rings. Cut burgers into bite-sized pieces. Divide romaine, burgers, onion, tomato, and cheese among 4 bowls.
  3. Combine mayonnaise, ketchup, and 2 tablespoons water in a small bowl, stirring with a whisk; drizzle evenly over salads. Lightly crush potato chips with your hands; sprinkle evenly over salads.

Tip: Keep the dressing on the side and dip your fork into it before picking up the salad with it.

Another tip: I added crispy turkey bacon to this salad and it was delicious!

Grilled Steak and Pineapple Rice

CL April 2015 Superfast
CL April 2015 Superfast



1/4 cup lower-sodium soy sauce   (I use Coconut Aminos or Tamari)

1/2 teaspoon freshly ground black pepper

4   (4-ounce) beef tenderloin fillets

Cooking spray

1   (8-ounce) can pineapple slices in juice, drained

6   green onions

2   (8.8-ounce) packages precooked brown rice (I made my own – mixture of quinoa and black rice cooked in veggie broth)

7/8 teaspoon kosher salt


  1. Combine soy sauce, pepper, and beef in a large zip-top plastic bag. Massage sauce into beef; let stand at room temperature 7 minutes, turning bag occasionally.
  2. While steak marinates, heat a large grill pan over medium-high heat. Coat pan with cooking spray. Arrange pineapple and green onions in pan; cook 5 minutes or until well charred, turning to char evenly. Cut onions and pineapple into bite-sized pieces. Heat rice according to package directions; stir in pineapple, onions, and salt. Keep warm.
  3. Add beef to grill pan coated with cooking spray; cook 3 minutes on each side or until desired degree of doneness. Serve beef with rice mixture.

Tip: Serve this with a side of fresh steamed green beans or broccoli

Do you like these recipes? You do??? Me too! So why not share them with your friends! Post this link on all of your social media pages!




Weekly Recipe Round (12) Up


Week 12 of weekly dinner recipes (how has it been 12 weeks already?!?) is here!!!! The theme this week…drum roll please…is dinner recipes from my online accountability groups!  I usually have about 2 going on at a time (like right now) and in case you don’t know what they are (where have you been?) than here’s a quick explanation:

A BIG piece of this health and fitness road I’ve been traveling on is running online, health and nutrition-focused accountability groups. We offer meal plans, clean-eating recipes, support, fitness and nutrition tips, daily exercises AND, of course, TONS of support and motivation!  The women and mamas in these groups seriously keep me on track and I am very grateful to them!  There is NOTHING quite like gathering a group of women together who are all determined to reach their goals!  Just to give you an idea of how truly POWERFUL and LIFE-CHANGING these groups can be, I’ll share with you some of the things that people have said to me about them…(and then yes….I’ll get to the recipes…)

workout pic of me

  • I want to say thank you. You have shown me that it isn’t easy. But you have shown me that it’s possible.
  • Good stuff! So glad I’m doing it. The focus is apparently something I’ve been slacking on!
  • Felling proud: Have a super sweet tooth tonight…Instead of giving in to something I’d regret, I blended frozen mango, yogurt and a squeeze of honey for a yummy “ice cream” treat.
  • Decided to weigh myself this morning and I couldn’t be happier! I’m down 8 lbs in 7 days!! Feeling so motivated and loving this lifestyle change!! Thank you so much for introducing me to Shakology!
  • I want to say thank you because you are the main reason I did that 15k race this weekend. You are a big part of how I got there.
  • Morning fuel – Shakeology! Pants are loose this morning! Have to go down another size. Feeling pumped!
  • This group definitely makes all the difference! So thankful to have found you!

I seriously LOVE, LOVE, LOVE hearing this stuff! This is what it’s all about…changing lives…developing positive habits…making a difference!

4 day focus

I have one already that’s been going on since the beginning of March and I have a shorter, 5 day one that is starting TOMORROW!! So, because I’m excited about that, because I’m excited about all the women and mamas I get to help for the next week, I want to share my FAVORITE dinner recipes from these groups so far…

And just FYI – they all have the 21 Day Fix container counts because typically, many people in the accountability groups are following that!

And one more FYI – there are no pictures for these recipes because there are not any on the recipe documents that we upload to the group…want to know why?? Because we take pictures of the recipes/food we make and share them with each other in the group (for accountability and motivation purposes)

 Vegetarian Pizza Salad

Container count- 2 green, ½ blue, ½ orange, 1 tsp


1 tsp. olive oil

1 Tbsp. red wine vinegar

1 Tbsp. tomato sauce, no sugar added

½ tsp. dried oregano

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

1 cup fresh arugula

1 cup romaine lettuce

10 fresh basil leaves, torn into pieces

½ cup halved cherry tomatoes

¼ medium green bell pepper, sliced

¼ medium onion, sliced

¼ cup sliced mushrooms

5 black olives, sliced

2 bocconcini (small mozzarella balls) (about 1 oz.)

1 pinch crushed red pepper (optional)


  1. To make dressing, combine oil, vinegar, tomato sauce, and oregano in a small bowl; whisk to blend. Season with salt and pepper if desired. Set aside.
  2. Combine arugula, romaine, basil, tomatoes, bell pepper, onion, mushrooms, and dressing in a large serving bowl; toss gently to blend.
  3. Top with bocconcini and crushed red pepper (if desired); serve immediately.

Fiesta Shrimp

Container count- 1 red, 1 green, 1 tsp

1 bag frozen precooked, de-veined and shell-off shrimp,

cook from frozen (thaw for faster cook time)

2 tsp coconut oil

½ tsp chili powder

½ tsp paprika

3 cloves minced garlic

½ tsp onion powder

1 tsp oregano

¾ tsp sea salt

2 tbsp low sodium chicken broth

2 tbsp fresh cilantro, for serving


  1. Combine all seasonings and shrimp in bowl, toss to coat
  2. Heat oil in a large skillet. Add shrimp when pan is hot.
  3. Brown each side for about a minute (if thawed)
  4. Remove shrimp once cooked through.
  5. Pour broth into the skillet and scrape the brown bits. Bring to a boil until the broth thickens.
  6. Remove skillet from heat and add shrimp back into the thickened broth. Toss to coat.
  7. Top with chopped cilantro and serve immediately

­ Note – Serve over spaghetti squash with a side of roasted veggies and garnish with cilantro. I added hot sauce to mine and feta cheese is delicious with this too! Enjoy!

Crockpot Pork Carnitas

Container count: 1 red, 1 yellow

3 lbs of Pork Loin (you can also use chicken or beef if you don’t eat pork- like me)

1 bay leaf

1½ cup of water


2 tbsp of chili powder

2 tsp of cumin

1 tsp of ground coriander

½ tsp cloves

1 tsp onion powder

1 tsp garlic powder

1 tsp sea salt

1 tsp oregano


Container count: 1 yellow, 2 green, 1 blue

2 corn tortillas

2 greens of your choice

1 blue of avocado

1 blue shredded cheddar cheese


  1. Mix all spices together except the bay leaf in a bowl. Rub down the entire pork loin with the spices and place in your slow cooker.
  2. Add the bay leaf and water and cook on low for 6–8 hrs.
  3. Keep an eye on the pork just to make sure the water doesn’t absorb and it dries out. If you have to add more liquid please do.
  4. Your pork should pull apart easily so you can shred it. Once you it is able to be shredded take it from the crock pot, shred, and then place back into the crock pot. Stir the meat to coat with the juices. You can fill a red container.
  5. For the extras, lightly spray your corn tortillas with cooking spray (use coconut oil or avocado oil cooking spray) and place on a foil lined baking sheet. Crisp in the oven on 350°F degrees for 8–10 mins until desired crispiness.
  6. Place the pork meat in the tortillas and add toppings listed above.

For an additional topping, see Cilantro Lime Topping…

Cilantro Lime Topping


Container count: 1 red, ½ green

1 cup Greek yogurt

¼ cup fresh lime juice

¼ cup fresh cilantro chopped

1 lime cut into wedges for garnish


  1. Combine these ingredients in a bowl for the dressing and set aside.


English Muffin Mini Pizzas

Serving Size 1: 1 Yellow, 1 Purple, 1 Blue

             2 whole wheat English muffins (100 calorie or less ones)

             1 purple container of sauce

             1 blue container of shredded mozzarella

             Seasonings /other toppings of your choice

  1. Split muffins and bake at 350 degrees until toasted (can also use regular toaster oven)
  2. Divide sauce evenly among the four halves
  3. Divide the cheese among four halves and top with seasonings and other toppings of your choice
  4. Return to oven/ toaster until cheese is melted

Bacon Cheeseburger Skillet makes 4 servings

Container Count: 1 ¼ Red, ½ Green, 1 Blue, 1 Yellow


1 lb lean ground beef

4 slices turkey bacon, coarsely chopped

2 tsp Dijon mustard

2 tsp Worcestershire sauce

1 tsp garlic powder

1/2-3/4 cup red onion, finely diced

1 (14.5 oz) can diced tomatoes, drained

3/4-1 cup cheddar cheese, shredded

Sea salt & pepper, to taste

1 whole grain pita pocket (if you choose)


  1. In a 12″ skillet, cook turkey bacon until done to your liking.
  2. Remove and dice the bacon into small pieces.
  3. Brown beef, breaking it up as it browns.
  4. When beef is brown, add all of the ingredients and mix well.
  5. Cover and let simmer on low for 10-15 minutes, stirring occasionally.
  6. Sprinkle cheese over meat, re-cover until melted.
  7. Serve over fresh lettuce or in a whole grain pita pocket


REMEMBER:  Sharing is Caring!  If you like these recipes…if you like this blog…don’t forget to SHARE it with others and post it on your personal social media pages!

Weekly Recipe Round (11) Up

weekly menu 11

Here are your weekly dinner recipes – get EXCITED!

I was driving in the car the other day and thinking about what kind of recipes I wanted to post this week and what kind of theme I wanted to do. Then my mind wandered, as it often does, to my kids and to my daughter in particular because she will be going to kindergarten next year (which I can’t even think about or talk about because I will cry). I started thinking about her routine and how everything will be very different than the preschool she is used to and then (yes, I’m getting to the point…soon) I thought about how she would have the opportunity to buy her lunch at the school cafeteria and how I didn’t want her doing that because who knows what they put in that food or how they make it or what preservatives and crap they add to it.

And whenever I think of the school cafeteria and school lunches I think of the movie, Billy Madison, and the scene in the cafeteria where they are eating sloppy joes. And the lunch lady plops some sloppy joe gunk on their trays and says, “Do you want some more sloppy joes? I made them extra sloppy for ya. I know how you like them sloppy.”

I rarely bought my lunch because I didn’t like the greasy, tasteless crap they fed us in the cafeteria. Clearly, even at a young age, I had a refined palate. Although, more likely, the real reason I probably didn’t like that crap is because we typically didn’t eat crap at home.

Okay, so…now the point of all this?   Maybe you can see where this is going but in case you can’t, the theme this week is School Lunch – Healthified (of course).

Whole 30 Sloppy Joes

whole 30 sloppy joes



4 sweet potatoes

1 lb lean ground beef or ground turkey

½ white onion, diced

1 green bell pepper, diced

¼ cup celery, diced

2 cloves garlic, minced

1 TBSP chili powder

1 tsp cumin

2 TBSP coconut sugar

1 can diced tomatoes

1 6oz can tomato paste


  1. 1 TBSP fat of choice – heat it in a skillet
  2. Add the celery, onion and bell pepper and cook about 5 minutes, until soft.
  3. Add the meat and brown.
  4. Add the spices and sugar.
  5. Pour in the diced tomatoes and paste
  6. Simmer on low for 15 minutes.
  7. Options for serving – bake the sweet potatoes and serve the sloppy joe mixture on top of them or cut them into cubes and roast them and serve them on the side.
  8. Eat and enjoy!

Tip: Serve it with roasted asparagus and/or side salad

Another tip: There are no buns (if you didn’t notice) because this is a whole 30 recipe so stick to it!

Spaghetti Squash and Meatball Bake

spaghetti squash bake

Adapted from:


serves 4-6

1 Spaghetti Squash

1 lb ground beef or turkey

½ onion, diced

2 cloves garlic, minced

1 tsp Italian seasoning

1 can tomato sauce

1/2 cup Mozzarella cheese

1/2 cup Parmesan cheese

  1. cup fresh basil, torn or sliced


  • Poke a fork in the squash and cook for 12-15 minutes in the microwave, depending on the size. When you can easily pierce it with a fork it’s ready.   Set it aside.
  • Mix the meat, garlic, onion, Italian seasoning and about ¼ cup of tomato sauce.
  • Once mixed, come form into meatballs.
  • Bake them in the oven at 375 for 20-25 minutes or until cooked through.
  • Preheat oven to 375 degrees F.
  • Cut squash in half lengthwise. Scoop out seeds.
  • Using a fork, scrape squash “spaghetti” up from the rind and fluff into strands.
  • Place meatballs over squash. Pour sauce over. Sprinkle cheeses over sauce.
  • Bake stuffed squash halves on cookie sheet until cheese is melted and bubbling. Top with fresh basil and serve right out of the squash!
  • Eat and Enjoy!


Tip: Serve this with a spinach salad


Burgers with Roasted Garlic and Rosemary

Source: My March Online Fitness and Accountability Group


1 whole garlic bulb

1 lb. raw 95% lean ground sirloin

1 medium zucchini, coarsely grated

6 fresh rosemary sprigs, leaves removed and finely chopped, stems discarded

¼ tsp. sea salt

½ tsp. cracked black pepper

4 whole-grain hamburger buns (optional, you could use lettuce leaves instead!)

4 slices medium tomato

4 lettuce leaves

4 red onion slices


  1. Preheat oven to 400° F.
  2. Remove outer papery white layer from garlic, keeping each individual clove covered, and keeping cloves attached to the bulb. Cut off top ½-inch of bulb. Place on a piece of aluminum foil; wrap to completely seal. Bake for 45 minutes, or until tender.
  3. Preheat grill or broiler to high.
  4. When cool enough to handle, peel away foil from garlic. Squeeze garlic into a large bowl.
  5. Add sirloin, zucchini, rosemary, salt, and pepper; mix well. Shape mixture into four patties.
  6. Grill or broil patties for 4 to 6 minutes on each side, or until desired doneness.
  7. Top each bottom bun with a patty, tomato slice, lettuce leaf, onion slice, and top bun.

Tip: Serve this with homemade sweet potato fries and/or fruit salad

21 Day Fix Chicken Nuggets

chicken nuggets


Ingredients for the Breading

1 cup almond meal

2 Tablespoons of garlic powder

1/2 teaspoon Himalayan sea salt

1/2 teaspoon onion powder

1 teaspoon all purpose seasoning

Ingredients for the chicken

1 lb chicken cutlets- cut into cubes


  1. In a large mixing bowl combine all of your dry ingredients.
  2. In a separate small ball whisk one large egg for the egg wash.
  3. Dip the cubes into the egg wash then into the breaking mix. Make sure to coat thoroughly.
  4. Preheat the oven to 350 degrees, spray a large cookie sheet with a light dusting of coconut oil then place your traded nuggets on the pan. Bake for 25 min turning them every 5-7 min. Check to make sure there is no pink in the center of the chicken before eating.
  5. Eat and enjoy!

Tip: Serve this with some homemade potato salad or cauliflower mashed “potatoes” and roasted broccoli, carrots and zuchinni


If you like these recipes – SHARE THEM! If you like these recipes – leave a comment!! I love to hear from you!

Weekly Recipe Round (10) Up

weekly menu 10

Here are your weekly recipes! I know you’re excited…I’m excited!

The theme this week? HEALTHY and TASTY recipes from around the world!

Have you ever been to around the world potluck? They are SO much fun! I hosted one for a FRG (Family Readiness Group for all you non-military related readers out there) event a couple of years ago and it was quite a success! But phew (I’m wiping my brow just thinking about it) those events are A LOT of work! My husband was in command and he had around 100 soldiers that he was in charge of. And at least half of those soldiers had families – wives and kids – and I was in charge of planning events and disseminating information to these families. We spent two years (and I say “we” because it truly is a team effort) in command. Two years of people calling at odd hours of the night, two years of planning events, leading meetings and incredibly late nights for my husband. It was stressful, to say the least, but we got through it and I got to plan events and get-togethers…like this around the world potluck…so…back to that…

People brought all kinds of things – from homemade tamales (which take F.O.R.E.V.E.R to make, but are delicious) and enchiladas to Lumpias and spaghetti…there was a TON of variety which keeps it exciting (hence why I said I’m excited about this week’s recipes…but really, who am I kidding…I’m always excited about the weekly recipes).

But guess what? You don’t have to go to a FRG event or even leave your house to eat food from around the world…because I am going to bring them right to your computer screen (or phone or ipad or whatever device you are currently using) right now…

Taco Spaghetti

taco sphagetti squash

Source: Me (as in I made it up)


1 TBSP fat of choice

1 lb lean ground beef or turkey

½ onion, diced

1 green bell pepper, diced

1 medium spaghetti squash, cooked (I poke holes in mine and cook it in the microwave)

1 can rotel

For the Taco Seasoning

1 TBSP chili powder

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

2 tsp cumin powder


  1. Heat fat of choice in skillet
  2. Add diced onions and diced bell pepper. Sauté until soft
  3. Add meat and cook through. Add the seasoning and can of Rotel. Add water as needed (if there is not enough liquid from Rotel).
  4. Bring to a boil, reduce heat and simmer for 5 minutes.
  5. Scoop out the spaghetti squash and mix it in the skillet.
  6. Heat through.
  7. Eat and Enjoy!

Tip: You can serve this with toppings like green onions, jalapeños, diced tomatoes, shredded cheese.

Another tip: Serve it with a side salad of tomatoes, black beans and avocado


Pad Thai Chicken with Zoodles

pad thai zoodles

Source: My March online accountability group

For people following the 21 Day Fix àContainer counts: 1 red, 1¼ green, 1 orange, 2 tsp

Serves 2


2 chicken breasts, cut into bite size pieces

4 tsp coconut oil, divided

2 eggs, beaten

3 stalks green onion, cut into 2

1 clove garlic, minced

1 tsp fresh grated ginger

½ cup matchstick cut carrots

2 large zucchini, cut into noodle spirals

Himalayan salt

Dash of crushed red pepper

1 lime

1 tbsp honey

4 tbsp coconut Aminos (this is like soy sauce)

¼ cup chopped peanuts



  1. Make a quick Pad Thai sauce by mixing 1 tbsp lime

juice, honey, coconut Aminos and crushed red pepper.

Set aside.

2. Season the chicken breasts with Himalayan

salt, and cook in 1 tsp of the coconut oil over med heat.

When finished, remove from pan and wipe pan clean

with a paper towel.

3. Using another tsp of coconut oil,

cook scrambled eggs in pan. Remove when finished and

set aside with the chicken.

4. Again – wipe the pan clean

with a paper towel. Using the remaining 2 tsp of coconut

oil, cook the green onion, garlic and ginger for a minute

until fragrant.

5. Add carrots to the pan and stir fry for

another few mins before adding chicken and egg back

to the pan.

6. Add zoodles and cook for a minute or until

they begin to soften

7. Add Pad Thai Sauce and cook for an

additional 2 mins

8. Taste and adjust seasoning if desired.

9. Divide into 2 plates and top with freshly squeezed lime

juice, chopped peanuts and cilantro. Serve with additional

lime wedges.

Tip: You could use shrimp or tofu instead of chicken if desired!

21 Day Fix Spinach Ricotta Lasagna Roll-Ups

lasagna rolls


Servings: 2 – Each serving is 1 Yellow, 1 Red, 2 Green and 1 Blue (make extras to have left overs during the week or freeze them!)


4 pieces of Whole Grain Lasagna Noodles (Yellow Container)

2 Red Containers (aka 1 ½ cups total) of 2% Ricotta Cheese (if you’re prego like me make sure you buy pasteurized ricotta!)

2 Green Containers (aka 2 Cups total) of spaghetti Sauce (make sure it has no sugar added or make your own)

2 Green Containers (2 cups total) of Spinach chopped (fresh or frozen, I used fresh)

2 Blue Containers (2/3 cups total) of Mozzarella Cheese (or you can do a mix of ¾ mozzarella and ¼ parmesan)


  1. Boil your Lasagna Noodles according to package directions. Once finished cooking, drain and then lay out on a piece of aluminum foil or wax paper.
  2. While your noodles are boiling, prepare the filling. Mix together the Ricotta Cheese, Mozzarella Cheese and Spinach in a bowl.
  3. Preheat oven to 400 degrees
  4. Spread a small amount of spaghetti sauce in bottom of pan
  5. Once noodles are finished spread the cheese mixture onto the noodles evenly and roll them up.
  6. Place them in the prepared casserole dish and pour the sauce over the rolled noodles making sure to cover all surfaces.
  7. Cover the dish in foil and bake for 30 minutes or until warmed through.
  8. Eat and Enjoy!

Tip: Serve it with a side salad!

Another tip: You can easily add chicken breast to this or ground turkey meat and/or beef to this recipe

Crockpot Paleo Irish Stew (in honor of St. Patrick’s Day of course)

irish stew



2 pounds pastured stewing beef

  • 2 cups of beef or chicken stock (or 1 cup stock and 1 cup wine or beer)
  • 1 tablespoon balsamic vinegar
  • 1 medium onion, chopped
  • 2 stalks of celery, roughly chopped
  • 2 large carrots, peeled and chopped
  • 3-5 small potatoes, cubed (optional)
  • 1 to 3 cloves of garlic, minced (adjust according to your taste)
  • 1 tablespoon of paprika
  • 3 bay leaves
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon each dried rosemary, basil, and oregano
  • 1/8 cup arrowroot powder (if you want to thicken your stew)


Stew Cooking Directions

1.Place meat into crockpot.

2.Add liquids then all other ingredients except for arrowroot powder on top.

3.Cover and cook on low for eight hours.

  1. Easy peasy, right?

Directions to Thicken

  • Just before you’re ready to eat, use a ladle to spoon out most of the liquid into a small saucepan.
  • Bring to a boil.
  • Stir a small amount of the liquid into a small bowl and sprinkle in the arrowroot flour, whisking as you add it. Make sure there are no lumps.
  • Slowly pour the arrowroot mixture into the boiling liquid in the pot and remove from heat as you whisk continuously.
  • Do not reheat as this will break the bonds of the thickener.
  • If it’s not thick enough, use water and some more arrowroot powder in your small bowl, whisk to mix, then slowly add into the gravy.
  • Pour thickened gravy back into slow cooker and stir gently.

Tip: Serve this on its own or with a green salad.

Another tip: Serve it with some Paleo Irish Soda Bread à recipe found here

Do you like these recipes?!? Have you liked other ones that I’ve shared with you? You do?

Well, GREAT! Share them with others on your personal social media pages! And I love to hear from you so leave comments too!



Weekly Recipe Round (9) Up

Weekly Dinner Menu round 9


Here are your weekly dinner recipes! As always, they are TASTY and HEALTHY!

If you haven’t noticed, I typically have a theme for each weekly roundup. This week’s theme?  Greasy comfort food…


That’s right. Sometimes I just want some kind of greasy, hearty dish that satisfies…like some greasy Chinese takeout or some thick, Cajun gumbo… BUT without the grease, unnecessary calories and fat.

Tricked ya, didn’t I?

So…these recipes are all about revamping the greasy, fast food you order at your favorite takeout place, restaurant or shady hole in the wall (because you and I both know that those places usually have the best food and are also, typically the best place to get food poisoning…but that’s neither here nor there).

If you also haven’t noticed, I have made it my personal mission to show YOU that you can eat healthy and still enjoy food! You don’t have to eat a piece of lettuce and a carrot to lose weight!

No way!

You CAN eat HEALTHY, cook HEALTHY and feed your family, the people you love most in the world, HEALTHY, NOURISHING food!

I am giving you the tools! I am saving you the time of having to go search for these recipes yourself!  I am showing you the way!  Heck, I’m doing everything I can except go to the grocery store for you!

STOP saying – “I can’t” or “I don’t know how” or “It’s too much work” or “I don’t have time”.

You CAN and you DO know how and yes, it is work but it’s also WORTH IT and yes, it does take some prep-work and time on the front end, but on your back end (literally and figuratively) you will be HAPPY you invested that extra time! I promise!

So…without further ado…here are your weekly recipes!

chow mein


Spaghetti Squash Chow Mein



1 large spaghetti squash

1/4 cup soy sauce or tamari (or coconut aminos to make paleo)

3 cloves garlic, minced

1 tablespoon brown sugar (or coconut sugar)

2 teaspoons freshly grated ginger

1/4 teaspoon white pepper

2 tablespoons olive oil

1 onion, diced

3 stalks celery, sliced diagonally

2 cups cole slaw mix (shredded cabbage and carrots)



  • Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
  • In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
  • Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
  • Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.
  • Eat and Enjoy!!


Tip: You can easily add your meat of choice to this dish!

Another tip: You could do zucchini noodles instead of spaghetti squash!


Philly Cheesesteak Stuffed Peppers

philly cheesesteak


8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion – Sliced

6 oz. Baby Bella Mushrooms – Sliced

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic – Minced

Salt and Pepper – to taste


1.Preheat oven to 400°.

2.Slice the peppers in half lengthwise and remove ribs and seeds.

3.Add butter, olive oil, garlic, mushrooms, onions and salt and pepper to a large sauté pan and cook over low-medium heat.

4.Sauté until onions and mushroom are tender (approximately 30 minutes).

5.Slice roast beef into thin strips and add to the onion & mushroom mixture. Cook for 3-5 minutes until heated through.

6.Line the inside of each pepper with a slice of cheese and fill with the meat mixture and top with another slice of cheese.

7.Bake for 15-20 minutes until the cheese on top is golden brown.

  1. Eat and Enjoy!

Tip: Serve with some roasted sweet potatoes!


7 Layer Taco Trifle

7 layer taco trifle


1 lb. ground beef

1 tbsp homemade taco seasoning* (or 1 package from store)

16oz. Pico de Gallo (I used Nature’s Promise from Stop & Shop) or you can make your own using this recipe

3 avocados

2-3 tbsp jarred salsa (I use organic salsa from Costco)

½ tsp cumin

1 lb. crispy bacon bits

1 6 oz. can black olives, sliced

1 bunch scallions, chopped

1 bunch cilantro, chopped

Juice from 1 lime


◦In a large skillet, cook ground beef thoroughly. Add taco seasoning & mix well. Leave taco meat in pan but remove from heat to cool.

◦In a large soup pot, cook chopped bacon into bits. I place a metal colander over a metal bowl to separate the cooked bacon from the drippings. When drippings are cool enough, transfer to a glass jar and refrigerate for later use. (I use bacon fat for coking eggs, topping on vegetables, sweet potatoes, etc.) Make sure to leave some bacon bits for the garnish.

◦Scoop out flesh of avocados into a medium bowl, add jarred salsa & mix to make instant “homemade” guacamole. If I were serving guacamole as a dip I would make it fresh using this recipe. Feel free to do that, but since this guacamole is going to be covered I opted for a quick & easy shortcut.

◦Using a trifle bowl layer the ingredients in the following order: taco meat, pico de gallo, guacamole, bacon bits, black olives, scallions, and cilantro. Sprinkle bacon bits on top of cilantro for garnish. Drizzle juice from 1 lime on top.

◦This can be served in a few ways. To keep it paleo, serve with bibb lettuce. For a more traditional approach serve with organic yellow corn tortilla chips. It can also just be eaten as is with a plate and a fork or on top of mixed salad green to make it a meal.


Homemade Taco Seasoning (This stuff is AMAZING and does not have all that other crap in it!  I ONLY make mine and NEVER buy the packages!)

¾ cup chili powder

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp crushed red pepper flakes (leave this out for less kick)

1 tbsp dried oregano

2 tbsp paprika

¼ cup + 2 tbsp cumin

¼ cup sea salt

¼ cup black pepper

◦Place all ingredients into a bowl and mix well. Transfer into an air tight container. I use a 16 oz. canning jar and use 1 tbsp per pound of meat. Making tacos once a week, this jar lasts me about 9 months

paleo gumbo

Paleo Gumbo



1/4 cup (60 mL) bacon grease

3 tbs. coconut flour

3 tbs. almond flour

2 cups onions- chopped

2 cups celery- chopped

2 cups green pepper- chopped

3 cloves garlic- minced

1 quart (1 L) can tomatoes

2 cups (500 mL) seafood or chicken stock

2 bay leaves

1/2 pound (225 g)lump crab meat-picked over for shells

1 pound (450 g) shrimp

1/2 pound (225 g) andouille sausage- sliced

1 tbs. file powder




  1. To make roux, heat bacon grease over medium high heat and whisk in coconut/almond flour. Stir continuously until roux has a dark brown color (think dark peanut butter).
  2. Add onions, celery, peppers and garlic and saute until onions are translucent and celery somewhat soft.
  3. Add tomatoes, stock and bay leaves and bring to a simmer.
  4. Stir in the crab meat, andouille and shrimp, cooking until shrimp are cooked through.
  5. Remove from heat and stir in file powder.
  6. Serve with cauliflower rice or all by its lonesome.
  7. Eat and Enjoy!

Tip: Serve this with paleo cornbread and fresh greenbeans!


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