Mozzarella Chicken Bake

Full of proteins, carbs, veggies, and healthy fats, this well-rounded dish hits the spot. Comforting, but not full of empty calories. Add extra veggies, change the veggies, add some spices: make it your own!

Ingredients:

4 Chicken Breasts
1 Cup Quinoa
1 Cup Chicken Stock
3 Cups Marinara
1 Zucchini
1 Cup Chopped Mushrooms
1 Small Onion, chopped
2 Bell Peppers, chopped
1 - 2 Cups Mozzarella

Start by preheating oven to 375 degrees.

In a large casserole dish (or two small 8x8 dishes like I used) dump in the quinoa, stock, marinara, and chopped veggies. Mix together.

Place chicken on top of mixture. Top with Cheese.

Bake for 60 minutes, then serve!

Cranberry Blue Cheese Chicken Salad

Cheese - the stinkier the better... for me anyway! The sweet cranberries go so nicely with the strong blue cheese (although it is not overpowering since you are not adding too much to the dish). This dish is the perfect way to use up some leftover chicken - rotisserie, shredded, baked - however you've got it! If you are making the chicken fresh for this recipe, I recommend just boiling it!

Ingredients:

2 1/2 Cups Cooked Chicken (Chopped or Shredded)
1 Cup Chopped Celery
1/3 Cup Slivered Almonds
1/3 Cup Blue Cheese Crumbles
1/4 Cup Dried Cranberries
3/4 - 1 Cup Plain Greek Yogurt

Mix all ingredients together. Let it chill before serving if you are using chicken that has been freshly cooked.

Enjoy by itself, using celery as a "spoon", or on a sandwich thin!

Almond Joyfuls

If you couldn't tell from the title, this is our very first desert recipe! And it's a healthier version of the "Almond Joy" which happens to be my husband's favorite! This is obviously why I chose it first, he will be so pleasantly surprised when he wakes up to find his favorite treat already made!

Ingredients:

1 Cup (plus 2 Tablespoons) Unsweetened Coconut Flakes
1/3 Cup Coconut Oil
1/4 Cup Honey (or Pure Maple Syrup)
3 Ounces Dark Chocolate
3 Tablespoons Natural Almond Butter
Whole Almonds to sprinkle on top

Directions:

Melt coconut oil and combine with honey. Stir in 1 Cup Coconut flakes.

Spread this mixture into an 8x8 pan that has been lined with parchment paper. Freeze for 5-10 minutes to set.

Melt 1 Tbsp coconut oil, chocolate and almond butter. Spread on top of coconut bars. Sprinkle with 2 Tbsp coconut flakes and whole almonds.

Freeze for 5-10 minutes to set. Cut into small 1in squares. Keep in fridge or wrapped in freezer.

Enjoy (in small amounts!)

<3

Spicy Lemon Shrimp

Ever have a night where you just don't want to make dinner? Where you're tired, for no good reason, or lots of good reasons? This is the perfect dinner! The shrimp is delicious, and oh so simple. Serve it with steamed veggies, leftover quinoa or brown rice, or anything else that sounds delicious to you!

Ingredients:

20 Shrimp (if you are using frozen, thaw them)
1/2 Teaspoon Minced Garlic
1 Tablespoon Olive or Coconut Oil
Salt and Pepper to taste
1 Lemon (Use half for lemon wedges, use half for juice)
Pinch of Cayenne


Directions:

In a skillet, mix garlic and oil over medium heat.

Sprinkle shrimp with salt, pepper, and cayenne. Add to skillet.

Cook for about 3-4 minutes over medium-high heat, until done. Add juice of half of the lemon, stir.

Have shrimp on top of quinoa, veggies, or spaghetti squash. Serve with lemon wedges.

Stuffed Bell Peppers

For the past few days I've really been wanting to make some stuffed peppers. And I was determined to keep it super simple! There were so many other things I could have added. But if you're looking for an easy stuffed pepper recipe, this is it!

Ingredients:

4 Large Bell Peppers (Red/Yellow/Orange were on sale this week!)
1 lb Lean Ground Beef (95/5) or Ground Turkey
1 Cup Cooked Quinoa (or brown rice)
1 Cup Shredded Cheese (I used half Mozzarella and half Cheddar)
1 Cup Salsa Verde


Directions:

Cut off tops and remove seeds of peppers. In a large pot, bring water to a boil and then add peppers for 5 minutes. Remove and dry. Place in an 8x8 baking dish.

Brown ground beef.

In a bowl, mix cooked quinoa, beef, cheese, and salsa. Divide between peppers. Top with a little extra cheese if you would like!

Bake at 350 for 24-35 minutes.

Serve with a dollop of plain Greek yogurt and extra salsa!

Broccoli Cheese Egg Bake

Have you ever felt like you need a quick dinner because if you don't get to eat when you get home from work you might just devour the entire cupboard? Have you ever had leftover meat, veggies, or cheese that you wanted to use up but were feeling uninspired? This is for you! Dump it in a 8x8 casserole dish - or a pie dish. Essentially, a crust-less quiche!

Ingredients:

8 Eggs
2 - 3 Cups Chopped Broccoli
1 Cup Cheddar Cheese
1 Teaspoon Salt
1 Teaspoon Black Pepper
Coconut oil spray, to grease dish

That's it. Dump it together. Bake it at 350 for 40 minutes. Serve with a fruit salad or top with hot sauce and a dollop of Greek yogurt. Get creative!