Sunday, October 28, 2012

Spicy Asian BBQ Stir Fry

So... you were all probably wondering where this recipe was at, huh?  Welllll.... Jeffrey jumped the gun on this one. He was so darn excited about the meal that he had to share it before I got the chance to write up the recipe for you. Sheesh.... do ya see what I put up with??  HAHA.  Just jokin... I'm the luckiest person in the world!!

So he liked it so much that it's on the menu again this week. You guys should definitely try this one.  I think grilling the chicken made a huge difference in the meal rather than sauteing it like we usually did. So... here it is, buckle your seat belts!!

This was Jeff's plate.... the "Man Serving"

Ingredients:  (We had 1 meal leftover!!)

2 chicken breasts
1 zucchini chopped
1 cup chopped broccoli
1 cup chopped asparagus
1/2 cup chopped red onion
1 chopped red pepper
1/2 cup steamed brown rice (optional)
3 tablespoons Asian BBQ Sauce
2 tablespoons Siracha
1 tablespoon minced garlic
olive oil for cooking
Mixed Vegetable seasoning for sauteing


Step One: In a large zip lock baggy (or mixing bowl), mix together half of the Asian BBQ sauce and siracha, then add the chicken.  Make sure the chicken is covered completely and let sit in the fridge for at least an hour. 

Step Two:  Turn on your grill on high and let it heat up for a few minutes.  Spray your grill with olive oil before placing the chicken on the grill to prevent it from sticking. Depending on the thickness of your chicken, it should take about 8 - 10 minutes each side.

Step Three: While your chicken is cooking on the grill, heat a large non stick pan with olive oil and minced garlic. Add your greens (broccoli, zucchini & asparagus) and red pepper. Lightly sprinkle seasoning of your choice to the veggies, I always use Vegetable Supreme seasoning. Saute for 3- 4 minutes then add the red onion and saute for a few more minutes until your veggies are bright green and onions have softened.

Step Four:  Mix the remaining Asian BBQ and Siracha (1 tablespoon of siracha and 1 1/2 tablespoon Asian BBQ) in a small mixing bowl.

Step Five:   When your chicken is done on the grill, cut it into bite size pieces and add the chicken to the remaining spicy BBQ mixture. Toss thoroughly until chicken is covered lightly.

Serve your chicken over top of a cup full of sauteed veggies.  If you must... add a small amount of steamed brown rice.  However, DO NOT over due the rice... that should not be the biggest serving on your plate.   There should be more greens!  I hope you enjoy this as much as we did.

This was my plate or bowl... the "Female Serving" :)  I opted out of the rice.

Honey Rosemary Chicken

I never get tired of finding new ways to cook with fresh herbs. Food just tastes way better when there are fresh herbs involved.  The combination of honey rosemary, and chicken is delightful. I hope you enjoy this one.

Honey Rosemary Chicken
2 chicken breasts 
1/4 cup of honey
1/4 cup olive oil
1 tablespoon mustard
1 tablespoon minced garlic
2 tablespoons dried rosemary
1 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper


Step One:  Preheat oven to 400F. Spray a baking dish large enough for the chicken breasts with olive oil.

Step Two: Combine the honey, olive oil, mustard, rosemary, and garlic in a small bowl.

Step Three: Place the chicken breasts in the baking pan. Pour the mixture on top of the chicken and sprinkle the chicken with salt and pepper. Bake until the chicken is browned and cooked through, should be about 20 to 25 minutes depending on the thickness of your chicken breasts.

When chicken is done, it should have a nice golden, browned color from the honey mixture.

Tip: As your side throw in some steamed veggies. When I am in a hurry, I mix broccoli and asparagus together in a bowl and spray lightly with olive. Sprinkle lightly with salt and pepper and microwave for about 3- 5 minutes. Easy, quick and healthy!!

Wednesday, October 24, 2012

Chipotle Mahi Tacos

Hey guys... Ya,  I'm still here!!  I have a new recipe to share with you that was a big hit with the fam.  I made this new taco sauce to have with our fish tacos that created some new found love and spiced 'em up a bit.  I have no idea why or how I decided to put these ingredients together but it works and its healthy!!

 I'm tellin' you...its this secret easy sauce that will make this dish.   Give it a go....

 I forgot to buy the smaller ones, this one is more like between and taco and burrito size! I will call it a Turrito  :)
Still just as good... SERVING SIZE= 1 (one, uno, not 2, not 3....) 
Notice... there's no rice or chips on the plate. Hmmmmm!


I showed you how to cook the fish the easy way here. Or you can also cook it on the grill, which takes about 6 minutes... so easy... and if you're in a hurry like I was, its perfect. Just be careful because it sticks. Spray the grill with olive oil before cooking and you should be fine.

The Secret Sauce:

1/4 cup fat-free plain greek yogurt
1 or 2 chipotle peppers from a can of chipotles in adobo
1 tablespoons adobo sauce from a can of chipotles in adobo
1/2 teaspoon lime juice

1. Mix the greek yogurt and adobo sauce in a small bowl.
2. Dice the chipotle peppers very finely and mix them in with the yogurt and adobo sauce.
3. Lastly, add the lime juice and stir. Set in the fridge until the tacos are ready to prepare.

When making your taco, this should be a thin layer on your tortilla or taco shell, and then add your fish and fixin's to the taco.  It adds a nice flavor with a kick.  AND its all healthy!

Fixins of your choice: It doesn't need cheese.... promise!

cabbage or spinach

Let me know what you think of this one!!!

Sunday, October 21, 2012

Menu Planning

I feel like I have been neglecting my menu sharing but I promise I have been planning menus. Its just been a whole lot of repeating through what we have already shared :)  So this week I have a few new ones for you! We hope you like them!

Monday:  Chipotle Mahi Tacos
Tuesday: Honey Rosemary Chicken
Wednesday: Spicy Sweet Potato and Beef Chili
Thursday: Korean BBQ Chicken Stir Fry

Shopping List:

  Feta Cheese

Meat & Fish
  2 lbs boneless, skinless Chicken breast
  1 lb Organic Grass fed Ground Beef   
  12 oz Mahi Mahi

Fruits & Vegetables  
  1 Green bell pepper
  1 Red Pepper
  3 Jalapeños
  2 Red Onions
  1 Roma Tomato
  1 Sweet Potato
  2 Avocados 

  1 15 oz. can Black or Chili Beans
  Fresh Rosemary  
  Hoison Sauce
  Soy Sauce
  Mini tortillas (we bought the organic uncooked flour tortillas)
  Dijon or Honey Mustard
  1 can of chipotle peppers in adobo sauce

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

Wednesday, October 10, 2012

Grilled Balsamic Chicken and Roasted Brussell Sprouts

Anyone ever have a week that seems to go on and on and on??... Oh, me either!

Last night I made a meal that made me excited to cook. Why you ask?   Because it was the easiest thing in the world and it was so delicious, I'm excited for leftovers tonight! So I hope and wish you add this to your dinner menu. Brussels Sprouts offer so many health benefits AND taste delicious, why wouldn't you right?  

I know this might be a little difficult to get the kiddos to eat. Let's face it, toddlers and vegetables aren't exactly best buds. The trick is to find a fun presentation or sneak them into some of their favorite dishes. This can maybe eventually get them to like vegetables or at least try a couple vitamin filled bites :).

Roasted Brussels Sprouts


1 lb Brussels Sprouts
1/4 cup chopped red onion
oil and vinegar dressing


Preheat the oven to 400ºF.
Cut the brussels sprouts in halves. 
In a large bowl, drizzle the halved Brussels sprouts with 2 tablespoons olive oil, tossing to coat.
Pour them onto a sheet pan and season them with salt (lightly) and freshly cracked black pepper.
Roast the Brussels sprouts for 30-40 minutes. (check on them at 30- they might finish sooner)
While they're roasting, sauté the chopped onion in a large non-stick pan with 1/2 tablespoon of olive. Set aside.
Remove the roasted Brussels sprouts from the oven and saute together the onions and brussels sprouts with 1 tablespoon of oil and vinegar dressing for 2- 3 minutes until mixed thoroughly. Add italian seasoning over top if desired.

Grilled Chicken


1 lb chicken breast
oil and vinegar dressing
italian seasoning


Preheat your Grill on high.

Drizzle chicken with oil and vinegar dressing, just enough to cover the chicken. 

Sprinkle the chicken with italian seasoning mix. If you so desire, you should also add some red pepper flakes to gives it a nice kick.

Place on the grill for about 8 minutes each side (depending on the thickness of your chicken).

I love the simplicity of this meal because the dressing and the chicken mix together so well, definitely going to do this again!!  I'm going to go enjoy my leftovers now.

Better be seein' your faces at boot camp this week :)

Sunday, October 7, 2012

Meal Planning with a side of Fantasy Football

Hey Y'all.... I am actually into football this today for the first time this season because my Fantasy Football team is actually winning.... Whoa. So I am planning my meals for the week and watching my points increase..... This is fun!!  Here are our dinners for the week:

Monday:  Spaghetti Squash Bowls
Tuesday:  Grilled Chicken with Roasted Brussel Sprouts
Wednesday:  Spicy Ground Beef Chili
Thursday:  Chicken Rolls stuffed with Pepperjack, Garlic and Onions

Our Grocery List:

  Feta Cheese

Meat & Fish
  2 lbs boneless, skinless Chicken breast
  16 oz Ground turkey
  1 lb grass fed ground beef

Fruits & Vegetables  
  1 Green bell pepper
  1 Red Pepper
  3 Jalapeños
  2 Red Onions
  2 spaghetti squash
  2 tomatoes
  2 sweet potatoes
  1 bundle of brussel sprouts

  1 15 oz. can organic chili beans
  1 6 oz can tomato sauce  
  Fresh Basil
  Minced Garlic

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

Tuesday, October 2, 2012

Breakfast for Days

Mixed Berry and Banana Baked Oatmeal

What I like about this recipe is you can make this Sunday night and have breakfast ready for you all through the week. Just reheat each serving in the microwave every morning. You can feel good about it, too. The ingredients are healthy, it’s a warm, comforting meal, and a serving is about 200 calories give or take a few depending on what fruit you use. Remember.... don't ever skip breakfast. Having breakfast is the first step to a successful day! I hope you enjoy!!


1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
2 tablespoons honey
1 cup milk (I used skim)
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided

1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the honey, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set.  I also drizzled a little more honey over top :)
 Let cool 5 minutes before serving.