Recipe: Bacon Chicken Pasta Bake

As a working  mother of two crazy toddlers

I need dinner ideas that are not only delicious,

 but easy!

.........Bacon..chicken..broccoli.....

what could be better?

What is great about this recipe is that its great as leftovers

so you can easily pack it for lunch the next day.

Bacon Chicken Pasta Bake

Serves 12

What you need:

4  cups uncooked bow-tie pasta 

1 bag frozen broccoli

6 slices bacon

1 large sweet onion, chopped  

 

1 Tbs Minced garlic 

1 package (8 oz) sliced fresh baby portabella mushroom- sliced

2  cups shredded cooked chicken

 *Time saving tip* Cook a whole chicken a head of time, shred and freeze in smaller portions to pull out for other quick meals. 

1 jars (15 oz) Alfredo pasta sauce 

(feel free to add more if you like it really creamy, I prefer it more like a casserole consistency)

1 cup freshly grated Parmesan cheese 

 

 

What to do:

 

1. Heat oven to 350 degrees. Prep a 9x13" baking dish with cooking spray. 

 

2. Cook pasta according to package directions. Add frozen broccoli last 5 minutes. Drain and return to pan.

 

3. Meanwhile- Cook bacon in skillet until crisp. Set bacon aside and drain the majority of bacon drippings. In the same pan, saute chopped onions, garlic and sliced mushrooms until onions become translucent. 

 

4. Mix together pasta mixture, Alfredo sauce, onions, mushrooms and 1/2 cup of the cheese. Spread in prepared baking dish.

5. Top with bacon crumbles and remaining Parmesan cheese. Bake for 25 minutes. Serve with a leafy side salad. 

 

Enjoy!

 

Recipe: Not Your Blue Box Mac and Cheese

Oh mac and cheese, 

Who doesn't love a good comfort food

or have it as a staple as a childhood favorite. 

It's so easy to have mac and cheese these days,

and most people grab for that beloved little blue box.

Sadly, that little blue box doesn't love us back...

.. Most of us forget to turn to the ingredient list 

and see what's REALLY in the food we eat.

.. petroleum base dyes and GMO wheat. 

(scary! this can be proven to link to hyperactivity in children) 

Sorry little blue box, 

you are no more welcome for my family to eat!

But how can you give up your kid friendly go-to lunch?

No need, just make your own REAL mac and cheese.

Its easier than you think and you only need THREE ingredients!

Yes, I did just say three ingredients.. Milk, cheddar cheese and noodles! 

Home-style Mac & Cheese

Serves 4

1. Place 3 cups of milk into a saucepan and combine with 2 cups elbow macaroni (I used organic light wheat)

2. Heat to a low boil. Reduce heat and simmer for about 10 minutes or until tender. Making sure to stir here and there so your noodles don't burn. 

3. Once noodles are tender, mix in (roughly)1 1/2 cups of freshly grated cheddar cheese until melted. If you'd like it creamier, mix in a few more tablespoons of milk

*may add a dash of salt if you prefer for taste.

4. Once everything is combined and melted, serve up in some bowls and enjoy!

 ** Want to know about the dangers of the "little blue box" - check out Food Babe and her article warning against it.

Recipe: No Fry French Fries

I love french fries but I don't love the unhealthy benefits of them. I found out how to make my own french fries that are extremely tasty and curb my craving.

Ingredients and tools:

• Baking Sheet
• Oven
• Paper towels or napkins
• 2 large potatoes, peeled.
• 2 tablespoons olive oil
• 3/4 teaspoon salt

Directions:

1. Heat oven to 400.
2. Cut potatoes in half horizontally; cut each half into fry sized pieces.
3. Place in a bowl of cold water.
4. Remove from water and dry thoroughly.
5. Toss with oil and sprinkle with salt.
6. Place fries on baking sheet
7. Bake until brown; flip occasionally.

Healthy Hint: you may substitute for other oils or potatoes.

Recipe: Crock-Pot Chicken Tortilla Soup

This recipe was super quick to prepare and delicious! Will definitely make again and again! Plus, we had tons left over for lunches :)

Ingredients:

2 chicken  breasts- boneless/ skinless
2 cans Ro-Tel  (I used one can and then added diced fresh tomatoes)

1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn or 1 c frozen corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder
1 Tbsp chile powder
1 Tbsp ground cumin
1 Tbsp dried cilantro
corn tortilla chips (for topping)
sour cream (for topping)
shredded cheddar cheese (for topping)

Step 1: Place beans, corn, chopped onion, rotel, chicken broth, water and spices in Crock-Pot.

Step 2: Place chicken on top (make sure they are covered by some liquid)

Step 3: Cook on Low 8-9 hours or on High 6-7 hours. Take chicken out and shred, then mix back into soup.

Step 4: To serve, top with tortilla chips, sour cream and cheddar cheese.




 Happy Cooking!

Recipe: Juicy Roasted Chicken

Have you ever wanted to roast your own chicken, but the though of prepping it and roasting it yourself is just scaring you away? Never fear! It is WAY easier than you think. Whether you are a seasoned pro in the kitchen or just learning how to cook, this recipe is for you!

My husband is not a fan of chicken, unless it's moist and hidden within dishes.  So, I'm always trying new chicken recipes that he will enjoy.

Tonight was my second time making this recipe and both times was absolutely delicious. The celery keeps it so moist and the meat falls right off the bone. Plus, we now have lots of leftovers for future recipes!

What you need:

1 (3 lb) whole chicken- with giblets removed

1 celery stalk, cut into 3 larger pieces

1/2 c. butter

1 tsp garlic powder

Salt and Pepper to taste

Step 1: Preheat oven to 350 degrees

Step 2: Place chicken in roasting pan. Add 3 tablespoons and celery pieces inside the chicken cavity.

Step 3: Rub the remaining butter all over the outside of the chicken. Season with salt, pepper, and garlic powder.

Step 4: Bake uncovered for 1 hr 45 min (until internal temperature reaches 180 degrees). Remove from heat and let rest for 15 minutes before cutting.

Recipe: Quick 'N' Easy Bacon Green Beans

Need a quick 'n' easy side dish to go with your protein?

Here is my all time favorite "go-to" side dish recipe!

What is great about this recipe is that you can customize it to feed 

your family or a crowd. 

I promise there is no real science to it...

but for those who need measurements (i usually eye-ball it)
here some basic ones....

What you need:

1 lb fresh green beans (trimmed)

1/2 Tbs minced garic

3-4 strips of bacon, sliced

3 Tbs Grapeseed oil or a clean oil of choice 

(I used roasted garlic grapeseed oil)

Step 1: Rinse and trim your green beans

Step 2: Slice bacon into little chunks, add to a medium sized skillet pan. Heat on medium heat for 1 minute.

Step 3: Add beans and garlic to the skillet with  bacon.

Step 4: Drizzle the grapeseed oil over beans, just enough to lightly coat when mixed. 

( I love grapeseed oil because its cholesterol free and one of the cleanest oils. Plus it has a higher burn temp, so it doesn't smoke in your eyes like olive oil)

Step 5: Saute on medium heat roughly 5 minutes or until bacon is cooked and you achieve desired tenderness (I like mine with a little sauteed color to them..yum!)

Serve with your favorite protein!

Enjoy!!






Wanna try a little twist?

Variation: Sub out the green beans for some fresh sliced Brussels spouts!

Happy Cooking!

Recipe: Whole Wheat Penne with Mushrooms and Artichokes

So recently I have been on a hunt for new recipes

to switch up our "normal" rotation of meals. 

Winter can be so gloomy, so what better than a nice pesto pasta.

Usually in the summer I make homemade pesto,

since we have an abundance of fresh basil on hand.

But since its winter,

and I failed to grow basil inside this year,

store bought pesto had to do.

I found this recipe from the Flat Belly Diet Cookbook.

(I admit, I changed a few things slightly. I can't seem to just leave a recipe alone!)

I really liked this recipe,

because most of the ingredients I usually have on hand

or are easily accessible in our local grocery store.

As a mother of two small children,

quick and easy is a MUST.

What you need:

6 oz whole wheat penne pasta

3 Tbs evoo  or grapeseed oil

8 oz sliced mushrooms

1 small sweet or red onion, chopped

2 cloves garlic, minced

1 large tomato, chopped

1 (14 oz) can artichoke hearts, drained and slightly chopped

1/4 c. pesto

5 tsp. grated Parmesan cheese (for topping)

salt and pepper to taste

Step 1: In a large pot, bring water to boil. Add penne and cook according to package directions.

Drain and toss with 2 tbs evoo.

Step 2: Heat 1 tbs evoo in large nonstick pan on med-high heat. Saute mushrooms and onion for about 6 minutes until juices start to caramelize.

Step 3: Add garlic and artichokes, saute 1 minute. Add tomatoes and cook until softened.

Step 4: Add pasta and pesto. Toss to combine. Add salt and pepper to taste.

Step 5: sprinkle with Parmesan cheese. Serves 4

Happy Cooking!

Recipe: Easy Smoothies

Well, this new year my goal is to become healthier. 

So basically.. eat less crap and eat more foods that will help improve my body and overall health.

In our previous post on the importance of having a morning routine,

we talked about how breakfast is the most important meal of the day. 

Trust me... it really is!

Having breakfast in the morning will jump starts your metabolism, 

increase concentration,  help maintain weight (less tempted to over eat later) and give you more energy throughout the day!

I know what your thinking...

..."That's great Sarah, but I don't have time to whip up a balanced meal in the morning"

Trust me you can!

Smoothies are a great way to get a healthy and delicious start to your day

I even like them for a "sweet" snack in the evening instead of ice cream.

All you have to do is throw ingredients such as fruit (fresh or frozen), peanut-butter, spinach, yogurt, oats and juice 

in the blender. Super easy!

Time Saving Tip: At the start of your week, pre-portion your non-liquid ingredients (not milk, juice, yogurt) into small freezer Ziploc bags. Label and freeze. When you are rushing around your house in the morning, all you need to do is dump the contents of the bag into your blender, add your liquid of choice and blend!

**If you want to pre-portion your liquids as well - try freezing your juice, yogurt, almond milk or coconut milk in ice cube trays. Once frozen, break into cubes and place a few into your portioned Ziploc baggies. 

Here are some easy smoothie recipes to get you started: 

(Add more protein to any recipe by adding a serving of protein powder!)

Strawberry Coconut Smoothie

Place 8 frozen strawberries, 1/2 cup unsweetened shredded coconut and 1/2 cup plain yogurt into a blender. Blend until smooth. Serves 1

Pineapple Green Smoothie

Place 1/2 cup kale, 1/2 cup frozen pineapple, 1/2 cup plain yogurt, and 1/4 cup water into a blender. 

Blend until smooth. Serves 1.

Chocolate-Banana Smoothie

Place 1 peeled- frozen bananas, 2 Tbs peanut-butter, 2 Tbs cocoa powder, 2 Tbs rolled oats, 

and 1/2 cup water into a blender. Blend until smooth. Serves 1.

Spiced Pumpkin Smoothie

1 cup ice, 1/2 cup milk, 1/3 cup pure pumpkin puree, 1 Tbs honey, and a dash of nutmeg. 

Blend until smooth. Serves 1.

Blueberry Green Tea Smoothie

Ingredients: 1/2 c. frozen blueberries, 2 cups green tea (room temperature), 1 Tbs Agave nectar (or honey)

Divide blueberries among the compartments of an ice cube tray. Fill tray with green tea and freeze. Place frozen cubes, remaining tea and agave nectar into blender. Blend until smooth. Serves 2.

 What is your favorite smoothie recipe?

Add yours below in the comments box!

Recipe: Twice Baked Potatoes

Growing up my mom would make twice baked potatoes here and there, and they were always my favorite. Nothing is better than having potatoes topped with cheese and broccoli! Yum! These are great to have in the freezer for a quick side dish :)

Tonight I paired these with garlic and herb chicken. Turned out great!

What you need:

4 medium sized potatoes

1 c. broccoli- steamed

2 c. shredded cheddar cheese (save some to top potatoes)

1/2 c. low-fat sour cream or cottage cheese

1/3 c. low-fat ranch dressing

1/2 tsp. garlic powder

Salt and Pepper

Step 1:  Wash potatoes and poke holes using a fork. Cover each potato with foil and bake for 1 hour at 400 degrees.

  Remove from oven and foil. Lets potatoes cool and slice in half length-wise. Hold potato in hand and scoop out inside, leaving 1/2- 1/4 inch in the skin (use towel or napkin to protect hands). Place insides in a medium bowl.

Step 2: Mash potato with fork or masher (leave somewhat lumpy). Stir in broccoli, cheese, sour cream, ranch, and garlic powder. Mix well.

Step 3: Spoon mixture into the potato skins. Top with more cheese. Season with salt and pepper. (If freezing, continue to freezing instructions).

Step 4: Bake 15-20 minutes more at 400 degrees.

To Freeze: After assembling (do not bake second time) wrap each potato in plastic wrap and place them in a large freezer bag (label bag with heating instructions). To serve: Take out of plastic wrap. Bake at 400 degrees for 30 minutes or until heated through.

Enjoy!

Recipe: Fro-Yo Blueberries

I have a bit of a sweet tooth. and I love to munch, so I am working on finding fun snacks to have on hand for whenever the craving strikes! Here is an awesome, super simple recipe for a sweet and super healthy treat!

What you will need:

-Fork

-Aluminum Foil

-Cookie Sheet

-Ziploc baggie or container to hold your finished blueberries

-1 Package Fresh Blueberries

-1 container of thick Vanilla yogurt (I love Activia, Yoplait Thick and Creamy, or Greek Yogurt)

Step 1:

Wash and dry your fresh blueberries

Step 2:

Cover your cookie sheet with the aluminum foil

Step 3:

Open and stir your yogurt, begin dipping the blueberries in the yogurt fully covering them, then placing them on the aluminum foil. (I tried using toothpicks but the blueberries really didn't stick, so a fork and your fingers will work!)

Step 4:

Once you have covered all of your blueberries pop the filled cookie sheet in your freezer for 1 hour

Step 5:

Pop all of the blueberries off the sheet and put them in your Ziploc bag or storage container, and you are done! Told ya it was easy!...and delicious!

Recipe: Whole Wheat Spaghetti Pie

Wondering what to do with your leftover spaghetti noodles and meat sauce? Why make another meal of course!

     Spaghetti Pie was a family favorite growing up. Not only because its easy and has all the yummy flavors of regular spaghetti, but it freezer friendly! Just prep, freeze, and then bake when your ready for a meal with little effort!

What you need:

Pie plate
7 oz cooked whole wheat spaghetti noodles

 2 Tbs butter

1/3 c. shredded Parmesan cheese

2 beaten eggs

1 c. low-fat cottage cheese

1 c. shredded mozzarella cheese

1/2 lb browned- lean hamburger or ground turkey (I usually add oregano)

1/4 c chopped onion or  sprinkle of onion flakes

1 small jar all-natural spaghetti sauce of your choice

Step 1: In a bowl, mix together noodles, melted butter, Parmesan cheese and eggs. Place on bottom of pie plate like a "crust".

Step 2: Next add the next layer: cottage cheese and 1/2 c mozzarella cheese.

Step 3: In a skillet, brown hamburger with onion (i added oregano). Drain. Add meat layer to your pie plate.

Step 4: Pour a layer of sauce on top.

Step 5: Bake uncovered for 350 degrees for 30 minutes. Add more mozzarella cheese. Bake 5 more minutes until cheese starts to be golden. Remove from oven and let stand 5 minutes before cutting.

Pair with a fresh salad and a glass of wine! Enjoy!