Author: Ashley

Grilled Chicken Pizza

Grilled Chicken Pizza

My kids would probably eat pizza every night if I let them.  This pizza was made using a combination of ingredients in the fridge that all needed to be used up. Ingredients: 1 chicken breast cut into cubes 1 tablespoon olive oil (I used a 

Roasted Glazed Sweet Potato Fries

Roasted Glazed Sweet Potato Fries

Sweet potatoes are one of my favorite starches. These sweet potato fries have a little burst of flavor from a light glaze and pair well with many dishes. Ingredients: 1-2 large sweet potatoes cut into fries ¼ cup orange juice 1 tablespoon olive oil ½ 

Green beans with Magic Sauce

Green beans with Magic Sauce

I love sautéed green beans with just a little olive oil and salt, but with this sauce they really taste great!

Ingredients:

2 cups green beans

½ tablespoon olive oil

2 tablespoons reduced sodium soy sauce

1 tablespoon tahini

1 tablespoon honey

1 garlic clove minced

Dash crushed red pepper

Directions:

  1. Cook green beans over medium heat with olive oil and a dash of salt until tender.
  2. Whisk soy sauce, tahini, garlic, and honey in a small bowl.
  3. Transfer the green beans to a bowl and pour the sauce over the green beans. 
  4. Enjoy!
Cheesy Ranch Pork Chops

Cheesy Ranch Pork Chops

These pork chops can be prepped in an instant and are a family hit.  I made mashed cauliflower for me and mashed potatoes for my family.  The cheesy sauce is an incredible gravy.  Ingredients– 6-9 boneless pork chops 1 can condensed chicken soup reduced fat 

Mocha Whoopie Pies with Espresso Buttercream

Mocha Whoopie Pies with Espresso Buttercream

I made these for my co-workers on a PD day! Let me tell you the chocolate and coffee was the perfect combination.  These quickly disappeared and helped us have a productive and happy day. Ingredients: Cookies- 1 2/3 cups all purpose flour 1 scoop chocolate 

Chipotle Fish Tacos with Broccoli Slaw

Chipotle Fish Tacos with Broccoli Slaw

I was surprised when I saw how easy these fish tacos and slaw were to prepare.  I was able to prep this the night before.  Then after school I just added the sauce, baked the fish and slaw, and served.  This tastes great on a tortilla or in a bowl. Feel free to add more or less of the chipotle depending on your spice preference.

Ingredients:

3 tablespoons honey

2 canned chipotle peppers plus 1-2 tablespoons adobo sauce

2 tablespoons olive oil

1 lime zested and juiced

1 16 ounce bag broccoli slaw

1 cup matchstick carrots

5 mini sweet peppers sliced

1 jalapeno or serrano chili sliced

1 pound cod or tilapia filets

1 tablespoon fresh cilantro

Sliced avocado, hot sauce, lime wedges for toppings

Directions:

  1. Preheat the oven to 425 degrees.
  2. Add honey, chipotle peppers, olive oil, adobo sauce, and lime juice to a food processor.  Pulse to chop the peppers and mix the sauce.
  3. Spread out the broccoli slaw in a 9×13 dish and top with matchstick carrots, peppers, and chili.
  4. Place fish on top of the slaw.
  5. Pour the glaze over the fish and on the slaw. 
  6. Bake 18-20 minutes until fish is flaky and cooked through.
  7. Serve on tortillas or in a bowl.
  8. Top with avocado, hot sauce, lime wedges, etc…
  9. Enjoy!
Veggie and Tofu Curry

Veggie and Tofu Curry

I love the flavor of curry and this veggie filled curry with tofu was a meal I will happily eat again and again. You can add rice noodles if you are feeding a family. Ingredients: ¼ cup Thai curry paste (I used yellow curry paste) 

Strawberry Whoopie Pies

Strawberry Whoopie Pies

I thought strawberry whoopie pies would make a delicious Valentines treat this year.  These are light, fluffy, sweet, and filled with fruit for a semi-healthy treat. Ingredients: Cookies- 3 cups all-purpose flour 2 scoops vanilla protein powder 1 teaspoon baking soda ½ teaspoon salt 1 

Tropical Banana Muffins

Tropical Banana Muffins

These banana muffins are sweetened with chopped dried banana chips, mango, pineapple, and unsweetened coconut for a perfect morning snack.

Ingredients:

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

2 scoops (1/2 cup) powdered peanut butter

2 teaspoons ground cinnamon

1 teaspoon baking powder

½ teaspoon salt

¼ cup diced dried mango

¼ cup diced dried pineapple

½ cup diced banana chips

¼ cup unsweetened coconut

4 ripe bananas (1 sliced, 3 mashed)

2 egg whites

¼ cup pure maple syrup

1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees and spray muffin tins with nonstick spray.
  2. Whisk flours, protein powder, peanut butter powder baking soda, and salt in a medium bowl.
  3. Add 3 bananas, maple syrup, egg whites, and vanilla extract to a mixer and mix on medium to combine.
  4. Gradually add in the flour mixture scraping down the edges of the bowl. 
  5. Fold in the chopped dried fruit and sliced bananas.
  6. Use a large cookie scooper to fill muffin tins.
  7. Bake 20-25 minutes until muffins are done in the center.
  8. Let cool in tins for at least ten minutes before transferring to a wire rack.
  9. Store in an air-tight container.  I refrigerate after 48 hours.
  10. Enjoy!
Trail Mix Banana Muffins

Trail Mix Banana Muffins

I love banana muffins and I love trail mix! This recipe combines the two.  What’s better than a muffin with a little salty, sweet, and crunchy?  Just grab 2 cups of your favorite trail mix and you can have a satisfying breakfast treat too. Ingredients: