Category Archives: Recipes

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!


Sharing is Caring!!! Share this post and this recipe with the ones you care about!  I also LOVE to hear from you so comment below!!

Weekly Recipe Round (8) Up

Hey y’all!  Here is your HEALTHY and TASTY weekly dinner menu!

weekly menu 8

I told you I wanted to give you variety, right?  I wouldn’t want you to get bored or anything crazy like that!  So these are all 21 Day Fix Recipes!  For those of you who are following the 21 Day Fix meal plan, (not diet, meal plan) I included the container counts for you…your welcome!

Why, you may ask, am I sharing a whole bunch of 21 Day Fix Recipes?  Because they are delicious, well-balanced, healthy meals!  It’s not a diet!  As I’ve said a million times before and I’ll say it again – diets don’t work!  Healthy eating does!

me and 21 day fix containers

Why I LOVE the 21Day Fix Recipes:

  1.  You do not feel deprived
  2. You are not hungry (it’s actually a lot of food!) but if you are hungry than there are suggestions to follow as to what containers to add
  3. There are TONS of recipes (literally, tons all over the internet) and there’s even a cookbook, which I happen to have and it’s awesome!  It’s called Fixate.  Want it?  You can purchase it here:

4. There are MANY family-friendly recipes

5. There are MANY husband-friendly recipes

6.  It is a GREAT way to eat clean and still ENJOY your meals!  (It’s not like you’re eating a piece of lettuce and a hard-boiled egg).  This is REAL food!  And it’s REAL good!

Macaroni and Cheese with Broccoli


21 day fix containers: 1 green; ½ red; 1 yellow; ½ blue



4 oz. dry whole wheat elbow macaroni (or pasta)

4 tsp. organic grass-fed butter (or organic coconut oil)

2 Tbsp. unbleached whole wheat flour

1½ cups unsweetened almond milk

1¼ cups freshly grated extra-sharp cheddar cheese

3 cups cooked chopped chicken breast, boneless, skinless

6 cups chopped broccoli florets, steamed

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper


  1. Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.
  2. Melt butter in large saucepan over medium heat.
  3. Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).
  4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
  5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
  6. Add chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
  7. Serve immediately.

Tips and Variations:

  • Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle.
  • Asparagus, green beans or Brussels sprouts can be substituted for broccoli.
  • A combination of cheeses like cheddar and Gouda, cheddar and Monterey jack, and cheddar and Asiago can be substituted for sharp cheddar.

Chicken Cacciatore


chicken cacciatore

21 day fix containers: 1 red; 2 green

Total Time: 31 min.

Prep Time: 10 min.

Cooking Time: 21 min.

Yield: 4 servings


1 Tbsp. olive oil

1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch pieces

1 medium onion, thinly sliced

1 medium celery stalk, sliced

1 clove garlic, finely chopped

1 medium red bell pepper, cut into 1-inch pieces

8 oz. sliced mushrooms

1 (14.5 oz.) can whole tomatoes

1½ tsp. dried basil, crushed

Ground black pepper (to taste; optional)

2 medium zucchini, sliced

1 medium eggplant, peeled, cut into 1-inch cubes

6 fresh parsley sprigs, finely chopped (for garnish, optional)


  1. Heat oil in large nonstick skillet over medium high heat.
  2. Add chicken; cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.
  3. Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.
  4. Add tomatoes, basil, and pepper; cook, stirring occasionally, for 5 to 6 minutes.
  5. Add zucchini and eggplant; cook, stirring occasionally, for 5 to 6 minutes, or until chicken is no longer pink in the middle, and juices run clear.
  6. Garnish with parsley if desired.

Tip: Chicken Cacciatore can be served over brown rice or whole wheat pasta.

Another Tip:  Don’t do Carbs?  Serve it with a salad!

And yet even another tip (because I’m feeling generous): You can make this in the crockpot!  And since I don’t cook raw chicken (gross!) that’s what I do.

New England Clam Chowder


clam chowder

21 day fix containers: ½ yellow; ½ green; ½ red; 1 teaspoon

Total Time: 40 min.

Prep Time: 15 min.

Cooking Time: 25 min.

Yield: 8 servings, approx. 1 cup each


5 tsp. olive oil, divided use

2 slices turkey bacon, chopped

1 medium onion, chopped

2 medium stalks celery, chopped

2 medium carrots, chopped

2 medium russet potatoes, peeled, cut into cubes

1½ tsp. finely chopped fresh thyme (or dried thyme leaves)

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1½ cups low-sodium organic vegetable broth

1½ cups clam juice

¼ cup whole wheat flour

1½ cups unsweetened almond milk

2 cups chopped clams


  1. Heat 2 tsp. oil in medium saucepan over medium-high heat.
  2. Add turkey bacon and onions; cook, stirring frequently, for 5 to 8 minutes, or until onions are translucent.
  3. Add celery, carrots, potatoes, thyme, salt, and pepper; cook, stirring frequently, for 5 to 6 minutes.
  4. Add vegetable broth and clam juice. Bring to a boil. Reduce heat to low. Gently boil for 15 minutes.
  5. Heat remaining 3 tsp. oil in medium saucepan over medium heat.
  6. Add flour; cook, stirring constantly, for 2 to 3 minutes.
  7. Add 1 cup of hot liquid from medium saucepan; whisk until well  blended. Add this thickened mixture back to medium saucepan. If Cook, stirring frequently, for 3 to 5 minutes, or until thickened.
  8. Add almond milk and clams; cook, stirring frequently, for 3 to 5  minutes, or until thickened.

Tip:  If you are gluten free, try adding gluten free flour or coconut flour instead

Another Tip:  Serve this with some Paleo rolls and/or a side of your favorite flavor of chicken sausage


Winter Superfoods Bowls

winter superfoods bowl

21 day fix containers: 1 ½ green; 2 ½ yellow, 1 blue; 1 orange; 1 teaspoon


Total Time: 55 min.

Prep Time: 20 min.

Cooking Time: 35 min.

Yield: 4 servings


2 medium beets, peeled, cut into 1-inch cubes (buy these already roasted in the produce section to save time!)

2 medium sweet potatoes, cut into 1-inch cubes (buy frozen sweet potatoes already diced to save time!)

4 tsp. olive oil, divided use

½ tsp. ground cumin, divided use

Sea salt (or Himalayan salt) and ground black pepper, divided use

2 cups Brussels sprouts, cut in half lengthwise

½ medium avocado, cut into chunks

¼ cup water

2 Tbsp. fresh lime juice

1 Tbsp. rice vinegar

1 clove garlic, finely chopped

1 tsp. raw honey (or maple syrup)

2 cups cooked bulgur, warm

2 cups chopped kale

1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed

¼ cup sliced almonds, toasted

¼ cup sunflower seeds



  1. Preheat oven to 425º F.
  2. Place beets and sweet potato on a large baking sheet. Drizzle with ½ tsp. oil. Season with ¼ tsp. cumin, salt and pepper, if desired
  3. Bake for 10 to 15 minutes; stir.
  4. Add Brussels sprouts. Drizzle with ½ tsp. oil. Bake for 20 minutes, stirring halfway through, or until vegetables are tender-crisp.
  5. While vegetables are baking make dressing by placing avocado, water, lime juice, vinegar, remaining 3 tsp. oil, garlic, honey, remaining ¼ tsp. cumin, and salt in blender (or food processor); cover. Blend until smooth. Set aside.
  6. Evenly divide bulgur between four serving bowls. Evenly top with kale, chickpeas, roasted vegetables, dressing, almonds, and sunflower seeds; serve immediately.


  • Spinach, Swiss chard, or collard greens can be substituted for kale
  • Broccoli can be substituted for Brussels sprouts.
  • Legumes can be substituted for beets and sweet potatoes.

Tip:  you can roast the beets and sweet potatoes the night before to save time the next day!

Another tip:  This can easily be served with chicken breast


And there you go!  Now all you have to do is get to the grocery store and get all of these delicious ingredients to make these delicious meals!  You know what else you need to do?  SHARE this post with others!

DON’T FORGET:  Comment also!  I love to hear from y’all out there in Cyberspace!

You can find me on Facebook, Instagram and Twitter

Weekly Recipe Round (7) Up

Weekly Recipe Round (7) Up

Did you know that you can check out magazines at the library? Well…I didn’t! And I was super excited to find out that I could check out some Cooking Light Magazines that had delicious recipes in them! AND I am going to share them with you!

me and cooking light mag

You may be wondering why I didn’t know you could check out magazines at the library since it seems like something everyone would know, especially since me and my kids spend an inordinate amount of time there.

However, the key word in that sentence is “kids”…so when we go to the local library, I spend the majority of the time in the children’s corner, reading to my daughter with one eye while keeping the other eye on my son, who is usually pulling books off the shelf and trying to escape out the door. Needless to say, I don’t get to spend much time browsing in my specific sections of interest.

If you’ve been reading my blog for a while (and shame on you if you haven’t) than I know you know how amped up I get to share recipes with y’all! I am particularly excited about these recipes (not only because they came from a new-to-me section of the library, but because they are designed to make your life (and therefore, my life) simpler! They are either 20 minute recipes or 5 ingredient recipes AND they are tasty AND healthy!!

Chicken Verde Tacos, Serves 4

salsa verde tacos


2 cups shredded rotisserie chicken breast

½ cup prepared organic salsa verde

8 (6 inch) corn tortillas

2 cups thinly sliced purple cabbage

1/3 cup plain greek yogurt


  1. Combine chicken and salsa in a saucepan over medium heat; cook 2 minutes or until throughoutly heated.
  2. Heat tortillas 20 seconds on each side over an open flame
  3. Combine cabbage and yogurt in a bowl, toss to coat
  4. Divide chicken mixture evenly among tortillas. Top with cabbage mixture
  5. Eat and Enjoy!

Tip: If you don’t want to use tortillas because you are trying to cut back on carbs, use Romaine lettuce leaves instead as the “tortilla”. OR you could put the chicken on to of a bed of lettuce and make a salad

Another tip: Serve with cauliflower “rice” (for low carb/no carb diet), brown rice, black beans and/or avocado slices

Shrimp and Broccoli Rotini, serves 4

shrimp and broccoli


6 cups water

8 oz uncooked rotini

3 cups packaged fresh broccoli florets (or frozen)

2 TBSP olive oil

1 lb peeled and deveined large shrimp

2 tsp grated lemon rind

2 ½ TBSP unsalted butter

2 TBSP fresh lemon juice

Sea salt and black pepper, to taste


  1. Boil 6 cups of water
  2. Add pasta and cook according to directions, omitting salt and fat
  3. Add broccoli during last 3 minutes of cooking; drain
  4. Heat oil in a large skillet
  5. Add shrimp to pan; sauté 2 minutes.
  6. Stir in lemon rind; sauté 1 minute
  7. Add pasta mixture, butter, lemon juice, salt and pepper
  8. Sauté 1 minute, stirring occasionally; toss to coat
  9. Add salt and pepper
  10. Eat and enjoy!

Tip: For a low-carb option, use spaghetti squash or spiralized zucchini noodles instead

Another tip: Serve with a side salad and homemade tomato soup

Tarragon Chicken Salad Wraps; Serves 4

chicken tarragon salad


2 cups shredded rotisserie chicken breast

¾ cup Greek yogurt

1/3 finely chopped celery

3 TBSP chopped fresh tarragon

2 TBSP fresh lemon juice

½ tsp black pepper

4 large green leaf lettuce leaves

Tomatoes, sliced


  1. Combine all the ingredients in a bowl except the tomatoes and lettuce
  2. Divide the chicken mixture onto lettuce leaves
  3. Top with tomatoes and wrap the lettuce
  4. Eat and Enjoy!

Tip: This could also be served on whole wheat bread

Another tip: Serve this with a fruit salad and/or homemade soup

Flank Steak with Herb Dressing and Charred Broccolini, Serves 4

flank steak


¼ cup olive oil, divided

¼ cup finely chopped fresh poultry herbs, divided

2 tsp fresh minced garlic

1 lb flank steak

¾ tsp sea salt

½ tsp black pepper

1 lb broccolini or broccoli

½ cup water

2 tsp fresh lemon juice


  1. Combine 3 TBSP olive oil, 3 TBSP herbs and garlic in a skillet over medium heat. Cook and stir for 1 ½ minutes
  2. Remove mixture and put in a bowl
  3. Cut steak into 4 equal pieces, sprinkle with 3/8 tsp salt and pepper
  4. Add steak to pan and cook 3 minutes on each side or until desired degree of doneness.
  5. Remove steak and place in a shallow dish to collect juices; sprinkle with remaining 1 TBSP of herbs
  6. Add remaining 1 TBSP oil to pan and return to high eat. Add Broccolini; cook 2 minutes
  7. Add ½ cup water to pan, cover and cook 3 minutes or until tender. Sprinkle with 3/8 tsp salt, drizzle with juice
  8. Divide steak among 4 plates. Combine steak juices and herb mixture in a bowl, stirring with a whisk.
  9. Serve steak with dressing and broccolini
  10. Eat and enjoy!

Tip: Served with a baked sweet potato and/or side salad

Another tip: This would be a GREAT Valentine’s Day Recipe if you plan to stay at home (which I do)