Pepper Frittata

As I rummaged around the fridge deciding on what to make for dinner, I found some peppers that I had forgotten about - that didn't really fit into my already planned out and shopped for meals over the next 4 days. But I knew they would go bad first. So that made my dinner decision easy: Frittata! You could really use any veggies or meats in this. Mine was just peppers and eggs!

Ingredients:

3 Peppers, chopped into large but bite-sized pieces
10 Eggs
1 Tablespoon Oil
Salt and Pepper to taste


Directions:

Preheat oven to 400 degrees.

Heat cast iron skillet over medium heat.

Chop peppers.

Add oil to pan, then add peppers. Stir occasionally until peppers are soft.

Pour the mixed eggs over the peppers. Allow to cook on stovetop for just a moment as the eggs start to set.

Put into oven for about 10 minutes.

Once the skillet comes out of the oven, allow to sit for just a few minutes before cutting and serving.

Enjoy!

Fridge Clearing Salad

When you near your shopping and meal prep day, chances are that you have some leftover chopped veggies, grains, proteins that need using up. That's where this salad comes in. It's so good, and whatever else you have in your fridge, throw it in! I'll describe mine below, because even if you just wanted to recreate this one it'd be worth it. It was the perfect meal for this Saturday lunch!

Ingredients:

1 Cup Spinach, loosely packed
1/4 Cup Cooked Quinoa
1/4 Cup Cucumber, Chopped
3 Grape Tomatoes, Chopped
1/4 Cup Goat Cheese, Crumbled
1/2 Cup Chicken, Shredded
3 Teaspoons Apple Cider Vinegar
(you could add a little oil... but I chose not to)

Combine. Eat. Enjoy.

Shrimp Tacos

As I looked through my recipe idea book and back at what I've done in the last few weeks... I see chicken, chicken, and more chicken! Why not change it up a bit! Tonight's dinner was so delicious, the seasoning of the shrimp, the bright sweetness of the red pepper, bold taste of the red onion... wonderful! This meal fed two well (two tacos for me, three for my husband). If you have more mouths, double the recipe.

Ingredients:

25 shrimp (we used frozen uncooked, thawed)
1 Red Pepper, chopped
1/4 Small Red onion, chopped
1/2 Teaspoon Chili Powder
1/4 Teaspoon Cumin
1/4 Teaspoon Onion Powder
1/4 Teaspoon Oregano
1/4 Teaspoon Paprika
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Tablespoon Lime Juice
5 Corn Tortillas
Coconut oil, for cooking


Optional toppings:

Quinoa
Greek Yogurt
Salsa
Avocado
Cilantro
Whatever your heart desires



Start by thawing your shrimp.

While shrimp is thawing, chop red pepper and onion. Start by crisping your tortillas as well (these seem to take a while). I spray a non-stick pan lightly with coconut oil and sprinkle just a pinch of salt down before placing the tortilla on top to crisp up.

Once shrimp are thawed, pat dry and add chili powder, cumin, onion powder, oregano, paprika, salt, black pepper, and lime juice. Spray non-stick skillet with coconut oil. Cook in a single layer on medium heat for 2-3 minutes per side.

Assemble tacos however you desire! Add whatever (healthy) toppings you would like!

Cajun Turkey Burgers with Blue Cheese and Roasted Squash

The title is strange. But it's the most accurate title to give, so here you go.

I'm a sucker for most anything cheesy. Nacho cheesy. Blue cheesy. Goat cheesy. Swiss cheesy. Feta cheesy. All the cheese, please! So I was excited to create my burgers tonight and throw in one of my favorite types of cheese: blue cheese! This recipe had spice (but not too much), and the richness of the cheese and squash went beautifully with the Cajun seasoning.

Ingredients:

2 - 3 Acorn Squash (or preferred type), cut in half with insides scooped out
1 Pound Ground Turkey (99% fat free)
1/2 Cup Blue Cheese Crumbles (plus more for garnish)
3 Teaspoons Cajun Seasoning
1 Egg
Salt and Pepper, to taste
Coconut oil / coconut oil spray
Slices of tomatoes, however many your heart desires. I used about 5 grape tomatoes per dish.

Directions:

Start by preheating the oven to 400 degrees.

Slice squash in half, scoop out insides. Spray lightly with coconut oil (or olive oil) and place cut side down on a rimmed baking sheet. Bake in oven for 50-60 minutes.

When squash is half done, start your turkey burgers. Combine turkey, cheese, 2 teaspoons Cajun seasoning, and egg. Mix well and form into 5 patties.

Spray non stick grill pan (or skillet) with coconut oil. Cook the turkey burgers on the stove top for about 5-8 minutes per side on medium-high heat.

Serve on top of bowl full of one squash half. Top with slices of tomatoes and a tablespoon of blue cheese. I added salt and pepper here as well.

Enjoy!

Steak and Brussels Sprouts

Happy Valentines Day guys! We celebrated one day early. Here was the fabulous meal that we worked together in preparing!

I'm not going to give you a specific recipe, because let's face it, we all have our preferred method of preparing a steak. My husband does an amazing job using a cast iron skillet. Others prefer the grill.

You can celebrate a holiday without going overboard. We split this large heart shaped ribeye. And then we saved our leftovers for burrito bowls tonight! Healthy does not mean boring. Get creative. Use the foods you love.

As far as the Brussels Sprouts go, chop them in half, toss them in some olive oil. Bake at 400 for 35-45 minutes (I prefer 45 as I like them a little more well done).

Lightened Up Egg Salad

My original plans were golden! Well... green... green like an avocado. But my hopes were soon dashed as I sliced into that too ripe brown icky bundle of over-ripeness! Oh well, quick thinking and simplicity for the win. Just a regular lightened up version of a personal favorite: egg salad!

Ingredients:

8 Hard boiled eggs, peeled
1/3 - 1/2 Cup Greek Yogurt, to taste
1/2 Cup thinly sliced Celery
1 Green Onion, sliced finely
1 Teaspoon Salt
1 Teaspoon Pepper
Juice of 1/2 Lemon


Directions:

Combine all ingredients. Bam, you're done.

Serve on toasted corn tortilla, whole wheat bread, or eat with sliced stalks of celery - however you prefer!

Enjoy!

Pulled Pork with Fennel and Apple

I've been wanting to make pulled pork for a while now in the crock pot. It was on my grocery list. The only roasts they had were about SEVEN POUNDS! Holy cow. I mean... holy pig? So large. But I got it anyway. Made a dry rub. Dumped it on a bed of onions and prayed. And it was fabulous! So next time you pass by 7lbs of pork, just pick it up! Give it a try!

Ingredients:

Dry rub:
1 Tablespoon Paprika
1 Tablespoon Oregano
1/2 Tablespoon Black Pepper
1 Teaspoon Cinnamon
1 Teaspoon Kosher Salt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/2 Tablespoon Cayenne Pepper

Pork Shoulder (whatever weight you want... mine was 6.8 pounds)
2 Onions

1 Fennel bulb
2 Firm apples (I used Granny Smith)
2 Tablespoons Apple Cider Vinegar


Directions:

Chop up onions and layer on the bottom of a crock pot.

Coat pork with dry rub (you will have extra, that's ok)

Put pork on top of onions. Cook on low for 10-12 hours. I did 11 and it turned out really nicely.

When there is just 1 hour left, slice fennel and apple as thinly as you can and toss with apple cider vinegar. Let sit together until you are ready to serve.

Once meat is done, drain the excess fat. I also recommend removing any/all chunks of extra fat on top/middle/bottom of your meat. Shred. You can choose to add a low-sugar bbq sauce here or omit, your preference.

Serve with fennel/apple on top! Enjoy!