Recent Posts

Pumpkin Roll with Biscoff Cookie Crumble and Cream Cheese Filling

Pumpkin Roll with Biscoff Cookie Crumble and Cream Cheese Filling

I love pumpkin rolls in the fall! This time I decided to add crushed Biscoff cookies for a crunch element. INGREDIENTS: Cake- 1/2 cup all purpose flour 1/4 cup vanilla protein powder ½ teaspoon baking powder 2 teaspoons pumpkin pie spice ½ teaspoon salt 3 

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

Definitely not the healthiest meal ever, but these enchiladas were delicious and I added vegetables to the mix to lighten this dish up a tad. INGREDIENTS: Filling- 1 large chicken breast cubed 2 bell peppers diced 1/2 onion diced 1 zucchini diced 2 tablespoons taco 

Crockpot Beef and Vegetable Ramen

Crockpot Beef and Vegetable Ramen

My kids love ramen, so this simple meal was a hit that I’ll have to make again. Note: This meal only needed approximately 4 hours to cook on low and then I left it on warm.

INGREDIENTS:

3 packets beef ramen with seasoning packet

1 pound lean ground beef

10 ounces matchstick carrots

1-2 bell peppers diced

1/2 sweet onion diced

2 cups beef broth

2 cups water

2 tablespoons garlic

1 tablespoon seasme seeds

1 bunch scallions diced

1/2 cup reduced sodium soy sauce

DIRECTIONS:

  1. Spray crockpot with olive oil spray.
  2. Brown the ground beef mashing it up while it just begins to brown. Drain excess grease.
  3. Break up ramen packets and set in the crockpot. Sprinkle seasoning on top.
  4. Mix garlic with ground beef before adding it to the crockpot.
  5. Add peppers, carrots, and onions.
  6. Sprinkle seasme seeds over mixture.
  7. Pour beef broth, water, and soy sauce in the crockpot.
  8. Turn the crockpot on low for 4-6 hours.
  9. Stir the mixture after 2 hours once the ramen has softened.
  10. Top with scallions when serving.
  11. Enjoy!
White Chicken Chili

White Chicken Chili

This is one of my favorite chili recipes that I make at least a few times each year, but somehow I never typed the recipe. INGREDIENTS: 1-2 pounds Boneless skinless chicken thighs 1 can black beans 1 can cannelloni beans 1 cup frozen corn 1 

Peanut Butter Blondies (Light version)

Peanut Butter Blondies (Light version)

This is a lightened up version of a blondie, that still tastes great. INGREDIENTS: 1/2 cup peanut butter 1/2 cup plain nonfat Greek yogurt 1/4 cup lite maple syrup 1/4 cup unsweetened applesauce 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon sea salt 

Pumpkin Muffins with Pumpkin Spice Chips

Pumpkin Muffins with Pumpkin Spice Chips

These are a tasty and healthy way to start the day.

INGREDIENTS:

1 can pumpkin puree

2 large eggs at room temperature

1/2 cup fat free vanilla Greek yogurt

1/2 cup light brown sugar

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin pie spice

1 1/2 cups all purpose flour

1/2 cup vanilla protein powder

1/2 cup pumpkin spice chips plus a few to place on top

3 tablespoons sugar in the raw

DIRECTIONS:

  1. Preheat oven to 350 degrees and spray muffin tins with baking spray.
  2. Mix eggs, pumpkin puree, vanilla yogurt, vanilla extract, and sugar in stand mixer.
  3. Whisk flour, protein powder , salt, baking powder, baking soda, and pumpkin pie spice in a medium bowl.
  4. Gradually add dry ingredients to wet.
  5. Scrape down sides of bowl.
  6. Add pumpkin spice chips.
  7. Use a large cookie scooper to fill muffin tins.
  8. Sprinkle 2-4 pumpkin spice chips and sugar in the raw on top of each muffins.
  9. Bake 18-20 minutes
  10. Let cool in tins for 5 minutes before transferring to wire rack to cool completely.
  11. Store in an air tight container and refrigerate if storing for more than 2 days.

Cheesy Bacon Ranch Chicken Sandwiches

Cheesy Bacon Ranch Chicken Sandwiches

This was an easy meal to prep that left almost zero leftovers. INGREDIENTS: 2 pounds chicken breasts 1 bell pepper diced 1/2 onion diced 2 tablespoons ranch seasoning 8 ounces reduced fat cream cheese 1/2 cup shredded Cheddar 1/2 cup chicken broth 1 pound thick 

Pumpkin Pie Spice Chip Cookies

Pumpkin Pie Spice Chip Cookies

These are my fall twist on chocolate chip cookies. I make these whenever I manage to find Pumpkin spice chips. INGREDIENTS: 2 1/2 cups all-purpose flour 1 cup light brown sugar 1/2 cup vanilla protein powder 2 sticks unsalted butter at room temperature 2 large 

Arby’s Beef and Cheddar crockpot sandwiches

Arby’s Beef and Cheddar crockpot sandwiches

When we get busy I am always looking for simple crockpot recipes. These sandwiches were easy to prep and tasted delicious.

INGREDIENTS:

2-3 pound beef chuck roast

12 oz bottle Arby’s sauce

1 tablespoon Worcestershire sauce

1 tablespoon Steak sauce

1 tablespoon garlic powder

salt and pepper

8 oz Velveeta cheese block

buns

DIRECTIONS:

  1. Spray crockpot with olive oil spray.
  2. Add roast to crockpot.
  3. Sprinkle roast with garlic powder, salt, and pepper.
  4. Sprinkle Worcestershire sauce and steak sauce over roast.
  5. Pour Arby’s sauce over roast.
  6. Cook on low for 7 hours.
  7. Shred beef roast.
  8. Cut Velveeta block into cubes and allow it to melt over roast for the last hour of cooking.
  9. Serve on buns or wraps.
  10. Enjoy!!
Chai Zucchini Muffins

Chai Zucchini Muffins

I make muffins every week. I don’t know what i did differently with this batch, but the texture was perfect. I used my last two packages of Chai Shakeology for protein and flavor. INGREDIENTS: 1 large zucchini Shredded 1 cup truvia or sugar 1/2 cup