Cheesy Chicken Bacon Cauliflower Bake!

Cheesy Chicken Bacon Cauliflower Bake! 

INGREDIENTS
- 1 head of cauliflower, cut into small florets
- 3 strips of bacon, cooked and crumbled
- 2 cups of shredded marble cheese
- 1 lb chicken breasts, cooked & cubed
- Salt & Pepper to taste

DIRECTIONS
1) Preheat oven to 350 degress
2) Steam the cauliflower until fork tender
3) Spray a baking dish with non-stick spray and place everything in there once cauliflower is done.
4) Season with salt and pepper and mix. 
5) Put the last 1/2 cup of cheese on top and place in oven.
6) Bake for 20-25 mins until heated through and bubbly.
ENJOY! 

Fudge Fat Bombs

Fudge Fat Bombs

INGREDIENTS
- 1 cup Almond Butter
- 1 cup Coconut Oil
- 1/2 cup Unsweetened Cocoa Powder
- 1/3 cup Coconut Flour
- 1 1/2 tbsp Monk Fruit Sweetener
- Pinch of pink himalayan salt

DIRECTIONS
1) In a medium saucepan over medium heat mix the almond butter and coconut oil until melted and smooth. 
2) Add in the rest of the ingredients and mix well
3) Pour into silicone molds and freeze for 1-2 hours until solid.
4) Once solid, remove from mold and store in a ziplock bag in the freezer - ENJOY! 

Sugar Free Low Carb Keto Chocolate Chip Cookies

Sugar Free Low Carb Keto Chocolate Chip Cookies

INGREDIENTS
- 1/2 cup butter, softened
- 1/3 cup swerve sweetener
- 2 eggs
- 1 tbsp vanilla extract
- 2 cups almond flour
- 1/2 tsp baking soda
- 2/3 cups Lily's chocolate chips 

DIRECTIONS
1) Pre-heat oven to 350 degrees
2) Cream the butter and sweetener together until well mixed
3) Beat in the eggs and vanilla
4) Mix in the almond flour and baking soda until incorporated
5) Gently fold in the chocolate chips
6) Scoop rounded balls (about a tbsp each) onto a lightly greased cookie sheet - you should get about 22 cookies.  Gently press down on each one in the middle, cuz they don't flatten much while baking.
7) Bake for 15-20 mins or under golden brown - enjoy!

Keto Crockpot Chili

Ingredients
4 slices of Bacon, cut into small pieces
1 lb ground beef
1 onion, diced
2 peppers, diced
1 can diced tomatoes, drained
1 small can tomato paste
Chili seasoning to taste
Salt, pepper, onion powder, garlic powder to taste

Directions
1) Place onions and peppers in bottom of crockpot
2) Cook ground beef until browned, season with salt & pepper, drain and add to crockpot
3) Cook bacon in pan, drain and add to crockpot
4) Drain tomatoes and add to crockpot
5) Add tomato paste to crockpot
6) Season generously with chili seasoning and whatever other seasonings you like.
7) Cook on low for 6-8 hours or on high for 4 hours.

Cheesy Zoodles

I know most people have this LOVE for Spaghetti.  For a lot of us, it's a comfort food.... One of those meals you think of when someone mentions "home cooked deliciousness"... Well, this is an AMAZING substitute for the high carb spaghetti like your mama used to make! 

Ingredients
- 8 medium zucchini's, shredded into "zoodles".  The Vegetti works amazing for this or a lot of grocery stores sell them already noodle-fied.
- 1 lb ground beef
- 1 onion, diced
- 1 red pepper, diced
- 1 jar of marinara sauce (ensure there is no sugar added)
- 1/2 cup cream cheese
- 1/2 cup sour cream

Directions
1) Cook ground beef in a skillet over medium heat, once almost all browned add in onion and red pepper.  Continue to cook until beef is browned and onion is translucent.
2) Add the marinara sauce
3) Once that is heated through add in the cream cheese and sour cream until melted and creamy.
4) In the meantime, add the zoodles to a large skillet sprayed with nonstick spray and cook over high heat, tossing often, for about 3 minutes or until they reach a texture that you prefer.
5) Pour sauce over zoodles and enjoy!

Chocolate Chip Cookie Dough Fat Bombs!

Have a sweet tooth that needs to be satisfied???  OMG, these Chocolate Chip Cookie Dough Fat Bombs are THEEEE BOMB!!!   And with 14 grams of fat and only 2 grams of carbs, this is great for a day you need a little extra fat!!  (my keto friends get me here ;) )

Ingredients

1 8 oz package of cream cheese

1/2 cup butter

1/2 cup natural creamy peanut butter (no sugar added!)

1/3 cup swerve sweetener (erythritol)

4 oz Lily's dark chocolate chips (sweetened with stevia)

Directions

1) Cream all ingredients except for the chocolate chips together with a mixer.

2) Incorporate the chocolate chips with a spoon

3) Scoop out into 20 small balls and place on a cookie sheet with parchment paper

4) Place in the freezer for 30 mins and then keep in the refrigerator in a covered container.

Sausage, Egg & Cheese Breakfast Muffins

This is a great breakfast to make on Sunday and then put in the fridge for the rest of the week!  Just throw them in the microwave to warm them up and you are good to go!!

Ingredients
1 lb ground sausage meat
6 cloves garlic (minced) 
12 eggs
1/2 cup heavy whipping cream
2 cups cheddar cheese
salt & pepper to taste. 

Directions
1) Preheat oven to 375 degrees.
2) Add the garlic to a pan and cook over medium heat for about a minute, until fragrant.
3) Add the sausage to the garlic and cook until browned.
4) While the sausage is cooking mix the eggs, whipping cream, 1 cup of cheese and salt and pepper in a large bowl.
5) Add the sausage meat to the bottom of a greased muffin tin
6) Pour the egg mixture over the sausage and sprinkle the rest of the cheese on top.
7) Bake for 30 minutes, until the eggs are cooked and cheese is melted

Slow Cooker Crack Chicken

Slow Cooker Crack Chicken is so aptly named it's ridiculous.  It legit is as addictive as crack... not that I've ever tried crack, but I all I know is that a lot of people end up addicted to it so... this is kinda the same... Except for it's NOT bad for you - winner!

Ingredients
1 lb boneless skinless chicken breasts
1 8 oz block cream cheese
1/2 packet of dry Ranch Dressing
4 oz cooked and crumbled bacon

Directions
1) Combine chicken, cream cheese and ranch dressing in slow cooker
2) Cook on low for 6-8 hours or high for 4 hours, until chicken shreds easily.
3) Shred the chicken and mix it up until all the ingredients are combined.
4) Add in crumbled bacon and stir to incorporate.

Keto Buffalo Chicken Tenders

One thing that my whole family is absolutely CRAZY about is Buffalo Chicken Tenders!  So, like everything we love, I had to find a keto friendly alternative to this!!  These were DELICIOUS!! 

Ingredients
- 1 lb Chicken breast tenders
- 1 cup Almond Flour
- 1 Egg
- 1 tbsp heavy whipping cream
- 6 oz buffalo sauce
- salt & pepper, to taste

Directions 
1) Pre-heat oven to 350. 
2) Season chicken tenders with salt & pepper and season the almond flour with salt & pepper.
3) Beat egg with whipping cream. 
4) Dip each tender into the egg & cream mix and then into the seasoned almond flour.
5) Place tenders on a greased baking sheet and bake for 30 mins.  If you want them crisper you can broil for 2-3 mins at the end. 
6) Coat tenders with the buffalo sauce.
7) Enjoy!

Quick & Easy Balsamic Pork Chops!

Once again keeping with the quick and easy theme here :)  

Balsamic Pork Chops! 
(serves 4) 

Ingredients
4 Pork Chops
4 tsp Olive Oil
8 garlic cloves, finely chopped
2 tbsp balsamic vinegar
Salt & pepper to taste


Instructions
1) Season pork chops with salt and pepper on both sides
2) Heat the oil in a pan & then add the garlic before the pork chops
3) Brown pork chops on all sides and then add the balsamic vinegar
4) Continue to cook until pork chops are done.

Pizza Stuffed Chicken Breasts!

We were getting super bored with the typical grilled chicken that we usually eat so I was looking for something different to do with chicken breasts and I came across this recipe over at organizeyourselfskinny.com for Pizza Stuffed Chicken and OMG!!!  SOOOO good!!!

This has since become a weekly staple for us!  The kid loves it - it's great for the whole family!!

Ingredients

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cups pizza sauce, divided
• 30 slices pepperoni, chopped (can use turkey pepperoni to make it healthier and a bit lower cal)
• ¼ cup parm cheese
• 1 cup Mozzarella, divided
• 4 chicken breasts, pounded out into thin cutlets
• 8 slices whole pepperoni (once again can use turkey if you prefer)

Instructions

1. Preheat oven to 350
2. In a small bowl mix together onion powder, garlic powder, oregano, salt, and pepper. Set seasoning mixture aside.
3. In a medium bowl mix together 1 cup pizza sauce, chopped pepperoni, parmesan cheese, and ½ cup mozzarella cheese. 
4. Lay out the chicken cutlets, season with half of the seasoning mixture, and spread ¼ of the pizza sauce mixture onto each cutlet almost to the end. Roll up and place in a casserole dish. Sprinkle with the rest of the seasoning then pour the last cup of pizza sauce over chicken breasts. Sprinkle rest of the mozzarella cheese on top of the chicken breasts. Then top each chicken breast with 2 pieces of pepperoni.
5. Bake for 50 minutes or until cooked through. 
6. ENJOY!! 

Balsamic Chicken

Ingredients
- 4 boneless skinless chicken breasts
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 3 tsp, minced bottled garlic
- 1/4 cup balsamic vinager
- 3/4 cup low sodium chicken broth 

- 1 bay leaf
- 1/4 tsp dried thyme
- cooking spray 

Instructions
1) Season chicken with salt and pepper. 

2) Spray non stick skillet with cooking spray and heat to medium high. 

3) Add the chicken and cook until brown on one side. Add garlic and flip chicken. 

4) Cook for about 3 minutes then add vinegar, broth, bay leaf, and thyme.
5) Cover and simmer over medium low heat for 10 minutes, stirring occasionally. Remove chicken, set aside and keep warm. Continue simmering sauce, uncovered for about 7 minutes. 

6) Discard bay leaf and pour mixture over chicken and serve.
7) Make extra and use for your salad or lunch the next day, tastes yummy after it has been sitting in that juice all night

Salsa Chicken

Ingredients
- 4 - 5oz chicken breasts
- 2 cups of salsa
- salt, pepper and garlic powder to taste

Instructions
1) Place chicken in crock pot
2) season with salt, pepper, garlic powder and any other seasonings you may like.
3) cover with salsa
4) Cook on low for 6 hours or high for 4 until chicken shreds easily with a fork
5) Shred chicken in crock pot and split into 4 servings - enjoy! 

Turkey Meatloaf Muffins

This is one of my fave meal prep recipes!  I got it from Jamie Eason - yum! 

Ingredients
- 2 lbs ground turkey
- 3 egg whites
- 1 cup quick cooking oats
- ½ tsp ground cumin
- ½ tsp dried thyme
- 2 tsp dry yellow mustard
- 1 tsp black pepper
- ½ tsp chipotle pepper spice
- 1 tsp salt
- 1 – 2 tbsp garlic powder (or to taste)
- 2 tbsp ground coriander (optional)
- 1 tbsp McCormick Rotisserie Chicken spice (optional)
- 1tsp Herbes De Provence spice (optional)
- 1 small onion (finely chopped)
- 2 celery stalks (finely chopped)

Directions
1) Preheat oven to 375 degrees.
2) Spray muffin pan with olive oil.
3) Mix all the ingredients together in a large bowl.
4) Roll the mixture into 12 even sized balls and place in muffin pan.
5) Bake 40 minutes or till done.
6) Serve warm or freeze in a Ziploc freezer bag.

Roasted Chicken Breast with Sweet Potato Fries & Steamed Spinach

Ingredients
- 4oz skinless chicken breast

- 1/2 cup balsamic vinega

- 1/2 cup lemon juice

- no-salt seasoning to taste (Kirkland Organic is my fave!  But Mrs Dash is good too!)
- whole sweet potato

- 1 tsp olive oil
- 2-3 cups of spinach

Instructions
1. Marinate chicken breast in the balsamic vinegar, lemon juice and no salt seasoning mix for at least 2 hours or overnight.

2. Pre-heat oven to 400 degrees

3. Place the chicken on a rack or cookie sheet in the oven and cook for 30 minutes or until thoroughly cooked to your liking.
4. Wash sweet potato well and cut into strips. 

5. Toss them with the olive oil and no salt seasoning. 

6. Place them on a baking sheet coated with cooking spray and cook at 400 degrees for 20-30 minutes, flipping once halfway through.
7. When the chicken and sweet potato are almost done cooking, cook your spinach in a pan with a small amount of water, covered, until just wilted.

8.  Enjoy!

Chicken Salad Wraps

(Makes 4 servings)

Ingredients
4 cans of Kirkland chicken breast or 1/2 a rotisserie chicken pulled a part (you can sub in canned tuna or salmon as well if you prefer)
4 chopped hard boiled egg whites (minus the yolk)
1/2 cup of non-fat plain Greek yogurt
1/2 chopped onion
2 chopped tomatoes

Instructions
1) Add the chicken to a bowl. Mash it up to get rid of the chunks and make it as pulled apart as possible so it resembles the consistency of canned tuna.
2) Add the remainder of the ingredients to a bowl, mix well and divide into 4 servings.
3) Place it inside a romaine lettuce leaf and enjoy like a taco!

Weekly Meal Prep - Chicken Burrito Bowls

Here's another simple, yet delicious idea that you could meal prep for lunches!

I got this idea from buzzfeed.com and modified it slightly - it's so simple though it is one of those recipes you read once and then just make off the top of your head!!

INGREDIENTS

3 boneless, skinless chicken breasts
3 bell peppers, sliced
1 medium red onion, sliced
1 tbsp olive oil
1 tbsp taco seasoning
Salt and Pepper, to taste.
1 16-ounce jar medium chunky salsa
2 cups cooked brown rice
1 15-ounce can black beans, drained and rinsed
1 15-ounce can corn, drained
1 cup shredded cheddar cheese

INSTRUCTIONS

1. Preheat oven to 400 degrees farenheit
2. Spray a baking sheet with non-stick spray (I also use tinfoil to make cleanup easier!)
3. Place the chicken breasts in the middle of the tray, the sliced peppers on one side and the red onion slices on the other.
4. Drizzle with olive oil
5. Season the chicken breasts with taco seasoning on both sides
6. Season the peppers, onions and chicken with salt and pepper, to taste. Mixed up the peppers and onions a bit to ensure they are coated evenly.
7. Spread the salsa evenly on top of the 3 chicken breasts.
8. Bake for 25 mins in your preheated oven (or until chicken is fully cooked)
9. Cut chicken into slices or chunks.

TO ASSEMBLE THE BOWLS
1. Place 1/2 cup brown rice in 4 bowls
2. Top each with 1/4 cup black beans, 1/4 cup corn and 1/4 cup shredded cheddar cheese
3. Add the cooked peppers, onions and chicken (split evenly among 4 bowls)
4. Top with a bit more salsa, cilantro and a slice of lime if desired.


Enjoy!

Weekly Meal Prep - Greek Chicken Bowls

One thing that I've learned along the way in this journey is the importance of planning.  We've all heard the saying "Fail to plan, plan to fail" and I find this to be so true - especially when it comes to not only planning but actually preparing my lunches in advance.  Since I work from home I don't need to actually pack my lunches, but just having everything ready to grab, put together and eat makes a huge difference in my success each week!!  

This was an idea I originally got from eazypeazymealz.com and I just made a few slight adjustments for my own preferences here!! 

INGREDIENTS

Greek Chicken
4 boneless skinless chicken breasts (about 5 oz each)
1/4 cup olive oil
3 tbsp minced garlic
1/3 cup fresh lemon juice
1 tbsp red wine vinegar
1 tbsp dried oregano
1/3 cup plain Greek yogurt
sea salt and pepper to taste


Cucumber Salad
2 English cucumbers, sliced
1/3 cup lemon juice
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp minced garlic
1/2 tsp dried oregano


Tzatziki Sauce
1 cup plain Greek yogurt
1 English cucumber, shredded
1 tbsp minced garlic
1/2 tbsp dill weed
1 tbsp fresh lemon juice
1 tsp lemon zest
Salt and pepper to taste


The Rest
3 cups cooked brown rice
2 cups cherry tomatoes, halved
1/2 cup red onion slices


INSTRUCTIONS
1) In a large freezer ziplock bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurt and salt and pepper. Massage to mix.
2) Add chicken into the bag.
3) Massage to make sure chicken is fully covered and marinate for at least 20 minutes, up to 12 hours.
4) Drain the chicken from the marinade, discarding the marinade.
5) In a skillet, heat some olive oil over medium-high heat.
6) Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
5) Remove from pan, and let cool.
6) Once cool, cut into bite sized pieces.
7) Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
8) Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper.
9) Refrigerate while assembling your bowls.
10) Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
11) Top with chicken, cucumber salad, and some tzatziki sauce.
12) Keep for 3- 5 days in airtight container, serve cold!

Kid-Approved Salad Even the Salad-Hater will Love!

Am I the only one who HATES salads?  I mean seriously.... Take a little bit of spring mix blob some dressing on there and eat it?  Like a rabbit?  no thank you.

Okay, so I made this concoction up a couple weeks ago and I'm telling you guys - I seriously could eat this every single day - even my 6 year old LOVED it! .... Yes, it contains spinach.  Yes she still ate every last bit.

Ingredients

- 3 cups Spinach (or any of your favourite greens - NO iceberg lettuce.. it has no nutritional value.)

- 1/2 medium pepper, diced

- 1/2 medium carrot, shredded

- 1/2 medium cucumber, diced

- 1/2 cup chopped jicima

- 1/2 medium tomato, chopped

- 2/3 cup quinoa, cooked

- 1/4 cup raw pumpkin seeds, toasted

- braggs liquid soy seasoning, to taste

Dressing (Makes 10 servings, about 2 tbsp each)

- 1/2 cup olive oil

- 1/4 cup apple cider vinegar

- 3 tbsp lemon juice

- 3 cloves garlic, crushed

- no-salt added seasoning to taste

- 1/2 tsp dijon mustard

- 1 tbsp honey

1)  Toast the raw pumpkin seeds on medium heat until they start "popping", continue to toast for 2-3 minutes stirring frequently until they are well toasted.

2)  Mix all the veggies together in a large salad bowl

3)  Add the pumpkin seeds and cooked quinoa on top of the veggies

4)  Add a bit of the liquid soy seasoning (about 2 tsp) - to taste.

5)  Mix all the of the dressing ingredients in  a container with a lid and add about 2 tbsp to the salad, cover the container and put in the fridge to use tomorrow :)

6)  Mix everything together well and ENJOY! 

Unstuffed Cabbage Rolls

UNSTUFFED CABBAGE ROLLS

(inspired by "Kalyn's Stuffed Cabbage Roll Casserole" found on http://www.skinnytaste.com)

It was a Saturday night and I was searching for a new recipe to try... I wanted a casserole type dish that would provide leftovers for Sunday night as well, since the weekends is when I tend to fail with planning and making dinners!  I came across this recipe on skinnytaste.com and knew that I had to try it!!  I love cabbage rolls - but to not have to worry about actually "rolling" them up?  bonus! lol!  This was a real hit with my whole family - even my 6 year old daughter LOVED it... Like she was actually excited for leftovers on Sunday!  She's never excited for leftovers lol :) 

Unstuffed Cabbage Rolls

Ingredients:

• 2 tsp olive oil, divided
• 1 lb. extra lean ground beef
• 1 large onion, chopped fine
• 1 tbsp minced garlic
• 1/2 tsp. dried thyme
• 1 tsp smoked paprika
• salt and fresh ground black pepper to taste 
• 1 large head green cabbage, coarsely chopped
• 1 can (14.5 oz.) seasoned diced tomatoes
• 1 can (15 oz.) tomato sauce
• 1/4 cup water
• 2 cups cooked brown rice 
• 2 cups shredded cheese (I used the mozza-cheddar)

Instructions:

1. Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray.
2. Heat a large frying pan on medium heat; add ground beef and cook until it’s browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
3. In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it’s hot and slightly thickened, about 15-20 minutes.
4. While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
5. Heat remaining olive oil in a large frying pan; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
6. When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
7. Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
8. Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.