Buffalo Blue Cheese Chicken Salad

When I find a type of recipe I like, I love to change it up to have similar, but differently flavored options! So here we are, with my fourth chicken salad recipe in just as many weeks! This one did not disappoint! Flavor was amazing, nice heat, but not too spicy!

Ingredients:

3 Chicken Breasts, cooked and shredded or chopped
1/2 Cup (plus more depending on preference) Greek Yogurt, plain
1 Cup Matchstick Carrots (or chopped Celery... or a combo!)
3 Tablespoons Franks Red  Hot (or other brand Hot Sauce)
1/2 Cup Blue Cheese Crumbles
1 Teaspoon Black Pepper

Combine ingredients. And that's really it! I enjoy my chicken salad on a toasted 6-inch corn tortilla. Serving it by itself or with a slice of whole wheat bread would also be delicious! Pictured, there is chopped red pepper on top which was absolutely fabulous!

Greek Turkey Burgers with Butternut Squash

My last set of turkey burgers were such a hit last week that my husband requested more! I decided to try a new recipe idea this time. And I'm glad I did: it was SO good! I even tried a different squash... and I can't believe that I didn't make more butternut squash more in the past. It will be a new staple.

Ingredients:

1 Pound Ground Turkey
1 Red Pepper, chopped
1/4 Red Onion
10 Kalamata Olives
1/4 Cup Mozzarella Cheese
1 Teaspoon Paprika
1 Teaspoon Oregano
1 Teaspoon Thyme
1/2 Teaspoon Crushed Red Pepper Flakes
1/2 Teaspoon Garlic Powder
1 Egg
Salt and Pepper, to taste
2 Butternut Squash
Coconut oil spray (to spray pans before cooking)

Preheat oven to 400.

Cut squash in half length-wise. Scoop out seeds/insides. Place cut side down on a rimmed baking sheet that has been lightly sprayed with coconut oil. Bake for 45 minutes.

Chop red pepper, onion, and olives. In a bowl, mix the red pepper, red onion, olives, mozzarella, paprika, oregano, thyme, red pepper flakes, garlic, egg, salt and pepper. Form into patties (should make 8-10 patties).

Cook for 8-10 minutes per side on a grill pan or non stick skillet over medium heat. Only turn once.

Serve burgers on top of roasted squash. Top with whatever you desire! I added a little feta cheese and tomatoes. Olives, onions, fresh parsley would all be good options!

Enjoy!

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).