Butternut Squash Queso
I fell in love with butternut squashes this fall, so when I was watching Food Network and saw them make a queso with butternut squash on The Kitchen I knew I had to try this recipe. My kids ate this queso and did not know …
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Sweet Potato Hash with Sunny Side Up Eggs
Sweet potatoes are one of my favorite carbs. This hash is flavorful and when topped with a sunny side up egg tastes rich and delicious. Ingredients: 2-3 sweet potatoes peeled and cubed 1 bell pepper diced ½ sweet onion chopped 1-2 tablespoons extra virgin olive …
Chicken Legs with Grilled Eggplant and Peanut Butter Sauce
Honestly, I think peanut butter makes everything better. These simple baked chicken legs paired with grilled eggplant and topped with a peanut butter sauce made for a memorable meal.
Recipe adapted from Food Network
Ingredients:
8-12 chicken drumsticks
1 large eggplant
2 teaspoons garlic powder divided
Olive oil spray
Olive oil
1 teaspoon oregano
½ teaspoon red pepper flakes
Salt
Peanut Sauce-
8 Nutter butter or other peanut butter sandwich cookies
1/3 cup creamy peanut butter
3 tablespoons reduced sodium soy sauce
4 tablespoons lime juice and zest from 1 lime
2 tablespoons red wine vinegar
1 tablespoon buffalo sauce
1 teaspoon garlic powder
½ teaspoon red pepper flakes
1 teaspoon grated ginger
Directions:
- Preheat oven to 400 degrees and line a rimmed baking sheet with aluminum foil.
- Preheat grill to medium heat.
- Spray chicken with olive oil spray. Sprinkle garlic powder and salt over drumsticks.
- Mix 1-2 tablespoons olive oil with oregano and red pepper flakes. Rub olive oil on both sides of the eggplant.
- Spread out chicken on baking sheet.
- Bake chicken for 30-35 minutes.
- Grill eggplant for 3-5 minutes per side.
- Add cookies, ½ cup warm water, peanut butter, soy sauce, lime juice, wine vinegar, hot sauce, garlic powder, pepper flakes, and ginger to a food processor. Pulse to mix. Add ¼ cup more warm water if needed.
- Optional: Sprinkle more oregano and crushed red pepper on grilled eggplant.
- Top chicken and eggplant with peanut butter sauce.
- Enjoy!
Grilled Pork Chops with Pear Chutney
These pork chops topped with a pear chutney were absolutely delicious! This was so good I definitely will be making this again. Recipe adapted from Food Network Ingredients: 4 bone in pork chops 1-2 tablespoons olive oil 1 teaspoon orange zest Chutney- ½ shallot finely …
Salted Caramel Stuffed and Glazed Brownies
Let’s be honest, if you are going to eat a brownie it better be delicious! I wasn’t in the mood to make brownies from scratch so I added a few things to make a brownie mix meant for an 8×8 pan into insanely decadent brownies. …
Chorizo and Chicken Enchiladas
I love chorizo and it paired so well with chicken in these enchiladas. This is a great meal prep dinner that is filled with veggies and easy to adjust depending on your spice preferences.
Ingredients:
1 pound chorizo
1 large chicken breast diced
1 teaspoon paprika
4 cups kale diced
2 cans fire roasted tomatoes
1 8 ounce cup tomato sauce
½ onion diced
1 jalapeno diced
2 cloves garlic diced
3-4 cups shredded cheese divided (I used a mixture of Mexican, Taco, and Pepper Jack)
8 large tortillas (I used sundried tomato carb balance wraps)
Directions:
- Preheat oven to 350 if cooking immediately.
- Brown the chorizo in a nonstick skillet and drain.
- Spray another skillet with olive oil spray. Sprinkle the chicken with paprika. Cook on medium until just done. Transfer the chicken to the skillet with the chorizo and mix together.
- Add diced jalapenos to the meat mixture.
- Add the kale, onion, garlic, and tomatoes to a large skillet. Mix together and heat on medium for 10 minutes.
- Add 1-2 cups of the sauce to the base of a 9×13 pan. Set aside 1-2 cups of sauce to top the enchiladas.
- Add 1 cup of shredded cheese to the meat mixture. Add the remaining sauce to the chicken mixture.
- Fill tortillas with ½ to 1 cup of the mixture. Place tortillas seam down in the pan.
- Pour remaining sauce over the enchiladas.
- Top with shredded cheese. I used half pepper jack and half taco blend.
- Bake 20-25 minutes if cooking immediately. Bake 45 minutes if cooking after refrigerating.
- Note: If meal prepping in advance wait to top with the shredded cheese until you are placing this in the oven.
- Enjoy!
Chaffle (Carrot and Egg white Waffle) with Tomato Soup
This was my healthy version of grilled cheese and tomato soup. I used shredded pepper jack because I was craving some flavor, but shredded cheddar would work too. Ingredients: Per 1 Belgium waffle ½ cup matchstick carrots ½ cup shredded pepper jack cheese ¼ cup …
Lemon Thyme Bars
Germs and winter are wearing my family down, so I thought a bright and light lemon thyme dessert would help perk us up. Ingredients: Bars- 1 cup coconut flour 1 stick unsalted butter (4 ounces) at room temperature 2 tablespoons fresh thyme leaves ½ teaspoon …
Kale and Turkey Meatballs
I was in the mood for spaghetti and meatballs and I wanted to ensure my kids ate vegetables with their dinner. These kale and turkey meatballs were easy to make and tasted great. I ate my meatballs with air fried zoodles, marinara sauce, and freshly grated Parmesan cheese.
Ingredients:
1 pound lean ground turkey
4 cups kale stems removed (or other green such as Brussel Sprouts greens)
½ cup quick cooking oats
2 cloves garlic
½ onion finely diced
1 large egg
½ cup grated Parmesan
Directions:
- Pre-heat oven to 350 degrees. Line a large baking sheet with aluminum foil and spray with olive oil spray.
- Add oats, garlic, and onion to a food processor. Pulse to chop the onion and mix.
- Add the kale in a few batches pulsing to mix in.
- Transfer to a large bowl.
- Add the egg, parmesan, and turkey and mix together.
- Use a small cookie scooper to form balls. Set the balls on the baking sheet.
- Bake for 20 minutes. Then flip the meatballs over and cook 15-20 minutes more until meatballs are cooked through.
- Serve with zoodles, spaghetti, or on meatball subs.
- Optional: Freeze leftover meatballs. Then thaw and warm to serve.
Cranberry and Nut Muffins
These muffins combine fresh cranberries, dried figs, and roasted hazelnuts and pecans and are naturally sweetened with a date paste. These are sure to fill you up and brighten up a cold winter morning. Ingredients: 1 cup whole wheat flour 1 cup almond flour 1 …