Wednesday, September 26, 2012

Stuffed Sweet Peppers

So I got a random request for dinner from the man of the house.

Me:  "Yo... what do you want for dinner tonight since I was slacking and didn't plan the menu?"

MOH: " Umm... let's try some stuffed sweet peppers"

Me: "Random....Challenge accepted"

Here goes nothin'...

Prep time about 10 mins
Cook time: 50 mins
Feeds 3 or..... 1 me and 1 Jeff :)


3 Sweet pepper ( I had 2 orange and 1 yellow)
1/2 lb ground turkey
1/4 cup chopped red onion
1 chopped jalapeno
1/4 cup black bean
1 tsp mustard
1 tsp Worchestire sauce
salt and pepper to taste
Tapatio and Feta cheese- if desired for topping


Step One:  Preheat your Oven to 375.  Mix all ingredients in a large mixing bowl. This is NOT my favorite part but its worth it!  Make sure you mix this really good so each pepper gets the combination of flavors.

Step Two:  When all is mixed, stuff those peppers with the turkey meat mixture. It should turn out to be about a handful, depending on the size of the pepper... or hand :)

Step three:  Cover a cookie sheet with tin foil and place your stuffed peppers on the cookie sheet.  Cook at 375 for about 50 mins.  Keep an eye on them after about 40 minutes.

They turned out super good and juicy. Loved these... Although, next time I think I'll work on my presentation :)

Grilled Chicken with Vegetable Hash

Hey Everyone- Its been a fun filled week!!! We opened our new location this week... and with great success!  Thank you to all the new members who have joined us and giving it your all.

So, with that and all of the normal weekly madness.... I forgot I didn't even plan dinners... Crazy! I like to be prepared... Grrrrr!  However, I put together a last minute meal that turned out DELICIOUS!  I highly recommend this tasty dinner.......

                                                Grilled Chicken and Vegetable Hash

Feeds 3
Prep and Cook Time: about 20-30 minutes

Hash Ingredients:
1 small yam
1/4 cup chopped red onion
1 jalapeno
1 1/2 cup chopped broccoli
1 small zucchini
1/4 cup chopped green apple
2 tablespoons Extra Virgin olive oil
1 tablespoon minced garlic
Cayenne pepper to taste
cajun seasoning to taste

Chicken and Marinade:
1 tablespoon Hoisin Sauce
1 tsp low sodium soy sauce
1 tablespoon Siracha
2 skinless chicken breast


Step One: In a large skillet, heat 2 olive oil and minced garlic. Add the yams and saute until softened (you should be able to bite into one easily).

Step Two: When the yams are softened (but not quite down), toss in the rest of your veggies. Season the whole dish with cayenne pepper and cajun seasoning to taste. Saute for 3- 5 minutes, until your broccoli is bright green.

Step Three:  For the last couple minutes, toss in your chopped green apples and stir generously.

Notes for the grilled Chicken:

I marinaded my chicken overnight, by accident (or laziness)! I was supposed to cook it for dinner the night before but changed my mind :) So it had sometime to soak up the flavors of the marinade. It was sooooo good! I highly recommend letting it marinade as long as you can.

Place on your grill for about 10 minutes each side (depending on the thickness of the breast)... and Voila!  Tasty and very healthy family dinner....

Thursday, September 20, 2012

Protein Shake Yummy Goodness

Well to start off.... Tonight I had a yummy recipe I have shared with you before... Spaghetti Squash Bowl, but I had it with honey mustard chicken instead and it was uh-MAZING!  Sorry.... I needed to shout that for a second because it was unexpected. It was a last minute decision for me since the boys decided to have Pizza for dinner in honor of Football. I choose not to participate in the menu of football... well at least tonight! :)  Anyways, here was my messy masterpiece. Sorry... I couldn't even wait to take a bite before I took a picture... 2 boot camps today for heaven's sake, WHEW!

So, to get to the point of my post tonight, I wanted to share a favorite protein shake of mine I tend to have for any meal really.  Most of the time, its my go-to for right after workout in the morning, when my metabolism is working its hardest and I'm recovering from the beating we usually receive at boot camp :)  Anyways, this is a perfect breakfast for someone in a hurry in the morning and still gives you everything your body needs to get your day started right. After all, your day is never right without breakfast.... DON'T EVER skip breakfast!

3- 4 large ice cubes
6 oz Green Tea
1 scoop of all natural chocolate protein (Whey, soy, veggie, or nut... which ever you prefer)
1 tablespoon organic peanut butter
1/4 cup frozen mixed berries
1/3 banana

Put all ingredients in your blender. I Highly recommend getting something like the Magic Bullet. It makes life easier and you don't have a whole lot of clean-up... right up my alley. Blend for about 45 seconds and... Voila! Healthy Heaven in a cup.

Wednesday, September 19, 2012

Honey Mustard Chicken and Sweet Potato Wedges

Well, Hello there.... it's been a little while since I shared my dinner recipes. It has been crazy busy week with lots of good and bad news but I am excited for what is to come! This is going to be a busy next month and I can't wait to see what it brings.

Here's what we had for dinner:

Honey Mustard Chicken and Sweet Potato Wedges


  • tablespoon honey
  • 1 1/2 tablespoons spicy brown mustard or regular mustard
  • lime, 1/2 juiced and 1/2 cut into wedges
  • 3 skinless chicken breasts
  • 2 sweet potatoes (about 12 ounces)
  • tablespoon extra-virgin olive oil
  • Salt and pepper
  • tablespoon chives


  1. In a resealable plastic bag, combine the honey, mustard, and lime juice. Add the chicken and let marinate at room temperature for 20 minutes.
  2. Meanwhile, in a large saucepan, combine the sweet potatoes and enough salted water to cover; bring to a boil. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper.
  3. Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side or at least until those pretty grill marks appear on your wedges.
  4. Serve the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.
And.... you knooow I added fresh chopped jalapenos to my chicken!! Enjoy this easy recipe!

Sunday, September 9, 2012

Are you ready for some football?!

Football....what a great way to wrap up a full weekend!  Fantasy Football has really increased my desire to actually pay attention to every game... it's crazy but I actually do pretty good in FF. I am kicking some tail right now and LOVE it. Hopefully I can bring home the bacon this season.

Here's our dinner menu for the week. Replaying some faves and adding some newbies.

Monday:  Pineapple Chicken Skewers... Yes, they were THAT good ;)
Tuesday: Pesto chicken and asparagus
Wednesday: Black Bean Turkey Burgers
Thursday: Chicken Spaghetti Squash Bowl

As I have been so excited for Football and love my Sundays, it is very easy to over consume with food as it is with alcohol on these days ;). Kelly reminded us just the other day....

Margarita = 500 calories or a Big Mac
Beer = 100-200 calories or a slice of chocolate cake
Vodka Martini = 160 calories or 3.5 ounces of scrambled eggs
Wine (red or white) = 120 calories or 5 Tootsie Rolls

Rum and Diet Coke = 65 calories or a Kiddie Ice Cream Cone from McDonalds

What adds insult to injury is that heavy drinking sessions weakens our resolve and more often than not they are followed by equally unhealthy food binges; usually the saltier and fattier the better!

Not to be a buzz kill or anything but Enjoy your Football!!! :)

Turkey Spaghetti Squash Bowl

This recipe is a super close second to our Chicken Lettuce Wraps. These Spaghetti Squash bowls are so good, clean, and healthy!!  I highly suggest making these if you have some extra time to make dinner (just because these have to bake for awhile).  So take notes and give these babies a try :)

Feeds 4
Prep time: 15 minutes
Cook time: 1 hour


4 small sized spaghetti squash
1/2 red onion copped
2 jalapenos
handful of grape tomatoes (cut in half)
Approx 3 tablespoons olive oil
1/2 tablespoon minced garlic
1/2 teaspoon cajun seasoning
1 tsp garlic powder
1/2 tsp chili powder
1/2 cup fresh basil chopped
Salt and pepper to taste


Step One:  Preheat oven to 375 degrees. Cut the spaghetti squash in half (lengthwise). Carve out the seeds and poke with a fork a few times so your squash will soak up the olive oil. Place on a cookie sheet and spray generously with olive oil and sprinkle with sea salt and coarse ground pepper to taste.

Step Two: Cover the sheet with foil and place in the center of the oven. Your spaghetti squash should need to bake for approx. 1 hour (every oven is different, check to see if you can pull it apart easily with a fork. If so, it's ready.

Step Three: When your spaghetti squash is done, set aside for a few minutes while you prepare the rest. In a medium sized nonstick skillet pan, brown the turkey seasoning with cajun, pepper, and chili powder to taste.

Step Four:  In a separate non stick pan, heat up a tablespoon of olive oil and 1/2 tablespoon of minced garlic. When that is warm, toss in the chopped onion and jalapeno. When your veggies are soft, toss in the tomatoes and saute for about 2 mins.

Step Five:  Build your bowl!  Your spaghetti squash bowl should be soft and seasoned already from baking it. In your bowl throw in a large spoon full of seasoned ground turkey and top it with the sauteed onions, jalapenos, and a few grape tomatoes. To give it some extra flavor, top it off with some fresh chopped basil.

I hope you all enjoy this as much as I did!!

Wednesday, September 5, 2012

Spicy Pineapple Chicken Skewers and Grilled Veggie Skewers

We are back from the Holiday weekend and I am sure I am not alone when I say..... That workout was tough!!!  Here is a little tasty recovery meal for you tonight...

Feeds 3
Prep and Cook Time: 20 -25 minutes  (optional: an hour for marinating)


2 tablespoons Hoison sauce
1 teaspoon honey
1 teaspoon Siracha
1 teaspoon chili paste

1 lb chicken breast (cut in 1 inch cubes)
1 can of chopped pineapple
1 red onion
1 bunch sweet peppers
1 package of bamboo skewer sticks

Step One:  Mix all marinade in a mixing bowl. Add all of your chopped chicken and toss until covered completely. Place in the fridge to marinate for as long as desired.

Step Two: Prep all of your peppers, onion, and pineapple. Skewer your veggies and fruit to your desired variety. See mine below :)

Step Three:  When your chicken is down marinating, preheat your grill.  Skewer your chicken with pineapple between each chicken piece.  

Step Four:  Grill your all of your skewers for about 15 minutes. Time will vary for each grill.

** Warning: this marinade is pretty spicy. If you would like to tone it down a little, I suggest cutting out the Siracha.  I hope you all enjoy it!!!!

Tuesday, September 4, 2012

Grilled Flatbread with Proscuitto, Basil, Jalapeno, and Onion

All I have to say is YUM!  I love me some flatbread and when it also includes prosciutto, well... you have just about won my heart!  So, we concluded our holiday weekend with some yummy flatbread and prosciutto.  Feast your eyes on this beauty....

Feeds 3
Prep and Cook time:  20 minutes

Whole Foods Multigrain organic pizza dough
2 jalapenos chopped
1/2 red onion chopped
2 fresh mushroom (we only put it on half- I am NOT a mushroom fan)
1/4 lb Proscutto (although we did not use all of that)
Olive oil
Shredded Mozzarella cheese (maybe 2 cups)
Garlic powder

Step One: Roll out the dough with olive oil and a rolling pin. We like to get it as thin as possible for some nice crispy flatbread. If you would like more of a pizza feel, than make it a little thicker.

Step two:  Preheat your Grill on high. When dough is at your desired thickness, lightly spray the dough with olive oil and season it with garlic powder (to taste).

Step Three: Layer the dough with cheese, prosciutto, mushrooms, and onions.

Step Four: When your grill is heated and ready, placed your flatbread on the grill with the bottom completely covered with foil.

    Your flatbread should be done within 6 to 10 minutes. It cooks fast but every grill is different so check on it after 5 minutes and watch it after that.
 This is a great quick, homemade meal to whip up when the family is craving pizza. Such a better way to satisfy the cravings and still have real whole foods, keeping your family healthy. Enjoy!!

Monday, September 3, 2012

Dinner plan your week away and enjoy your Labor Day

Happy Labor Day Everyone! Yep, its Labor Day and I'm working.  But I have had a great weekend relaxing by the pool and enjoying the best hummus I've ever had. I am a little obsessed with the hummus at Olive and Ivy. It might be a problem.... Aaahh!!!  I highly suggest going there if you've never been.  And when you do go there, swing by my place and pick me up :)

Our dinner menu for the week is another simple plan made for a busy schedule.

Monday:  Grilled Flatbread topped with prosciutto basil and veggies
Tuesday: Chicken Skewers with grilled pineapple
Wednesday: Ground Turkey Spaghetti Squash bowls
Thursday:  Spicy Chicken Chili

Our Grocery List:

  Feta Cheese

Meat & Fish
  2 lbs boneless, skinless Chicken breast
  16 oz Ground turkey
  1/4 lb prosciutto

Fruits & Vegetables  
  1 Green bell pepper
  1 Red Pepper
  1 bunch of mini sweet peppers
  4 JalapeƱos
  1 can organic sliced pineapples
  2 Red Onions
  2 spaghetti squash
  2 tomatoes

  1 15 oz. can organic chili beans
  1 6 oz can tomato sauce  
  Hoison Sauce
  Soy Sauce
  Fresh Basil

***Note: For spices, sauces, etc. that is not on the above list, you may need to add for your shopping:
 salt, pepper, garlic powder, mustard, minced garlic, cayenne pepper, chili powder, olive oil.